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Skinny Pumpkin Butterscotch Poke Cake

  • Recipe Submitted by on

Category: Kids, Holiday, Cakes

 Ingredients List

  • 1 box (18.25 ounces) white cake mix
  • 1 can (15 ounces) pure pumpkin puree
  • 1 box (1 ounce) instant sugar free and fat free butterscotch pudding
  • Unsweetened almond milk or skim milk
  • Topping
  • 1 container (8 ounces) whipped topping
  • 2 tablespoons pure pumpkin puree

 Directions

1. Preheat the oven to 350 degrees.

2. Mix the white cake mix and the pumpkin puree together. Do not add the other ingredients listed on the back of the cake box. Bake the cake for the time listed on the back of the box.

3. Once the cake is completely cooled, use a wooden spoon to poke holes evenly throughout the cake, making about 25-30 holes.

4. Prepare the instant butterscotch pudding according to the directions on the box using the skim milk. If using unsweetened almond milk use half the amount of milk listed on the box and then continue to complete according to the box directions.

5. Pour the pudding evenly over the cake, trying to fill up the holes and spreading evenly on top of the cake.

6. Combine the pumpkin puree and the whipped topping together. Then spread the pumpkin whipped topping on top of the cake.

7. Refrigerate for at least 4 hours or overnight. This makes about 12 large pieces.

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