Ingredients
- 1 large can pumpkin
- 1 can reduced fat evaporated milk
- 1 cup Splenda
- 3 eggs
- 1 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp salt
- 1/4 tsp. cloves
- 1/4 tsp. ginger
- 1 yellow cake mix - sugar free
- 1 cup chopped pecans
- 1 1/4 cups margarine - melted
Directions
Preheat oven to 350.
Combine pumpkin, evaporated milk, splenda, eggs, cinnamon, nutmeg, salt and cloves in a large bowl and mix well.
Pour mixture into a greased 9x13 pan.
Top with dry cake mix, then chopped pecans and then drizzle with melted margarine and bake for 50- 60 minutes until done.
Let stand over night.
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Submitted 6/13/05.
Source: friend
Submitted By: Gina S
gms39@yahoo.com
Iowa Style Pumpkin Cake - Sugar free