Diabetic Recipes

Pumpkin Cinnamon Torte

No Photo

Ingredients

  • Nonstick cooking spray
  • 1 (18.25 ounce) box low-fat yellow cake mix*
  • 1/4 cup low-fat margarine, melted
  • 1 egg, slightly beaten (or 1/4 cup egg substitute)
  • 1 (30 ounce) can pumpkin pie mix (with spices already added)
  • 2 eggs, beaten (or 1/2 cup egg substitute)
  • 2/3 cup canned evaporated skim milk
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon

Instructions

  1. Heat oven to 350 degrees F. Coat a 9 x 13 inch cake pan with cooking spray.
  2. Set aside 1 cup of yellow cake mix for topping.
  3. Mix margarine and one egg and add to remaining cake mix. Press slightly dry mixture into bottom of pan to form a crust.
  4. Combine pumpkin pie mix, two eggs, and evaporated skim milk. Pour over prepared bottom crust.
  5. Mix the reserved cake mix, sugar and cinnamon and sprinkle over pumpkin filling.
  6. Bake for 40 to 45 minutes.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Nutrition

Per serving: Calories: 163 Sodium: 256 mg Cholesterol: 27 mg Fat: 3 g Carbohydrates: 31 g

Exchanges: 1 1/2 Bread/Starch; 1 Vegetable



God's Rainbow - Noahic Covenant