| Prep Time | 15 min |
| Cook Time | 30 min |
| Passive Time | 4 hours |
| Servings |
servings
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Ingredients
- 1 box spice cake mix
- 1 15 oz can solid packed pumpkin
- 4 egg whites (or 2 eggs)
- 1 c 1 % lowfat milk
- 1 c almond milk
- 1 can sweetened condensed milk
- 4 oz cream cheese softened
- 1 12 oz container cool whip topping (divided use)
- 3 Tbsp sugar
- 1 tsp Vanilla
- 1-2 Tbsp milk (if needed)
- 1/3 c cinnamon chips if desired for garnish
Ingredients
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Instructions
- Pour contents of boxed cake mix and canned pumpkin into a mixing bowl and mix until well blended.
- Add egg whites and mix until smooth.
- Pour batter into greased baking pan and bake as directed according to directions on your mix, or until a toothpick inserted in the center comes out clean. Cool completely.
- Combine lowfat milk, almond milk, and sweetened condensed milk in a bowl or large container that you can pour from.
- Using a salad fork, poke holes from top to bottom of cake every 1/2 inch over entire surface. Pour milk mixture over entire surface of cake. Cover and refrigerate overnight or for at least 3 hours.
- Beat cream cheese with a mixer until smooth consistency. Add 1/2 c cool whip and beat until smooth. Add sugar and vanilla and mix until smooth. In 1/2 c increments, add another 1 1/2 c cool whip to the mixture, mixing until smooth between additions. If mixture is too thick to spread, mix in a little milk until it is a consistency that can be spread easily.
- Spread cream cheese mixture over cake. Spread remaining cool whip on top.
- Sprinkle with cinnamon chips, if desired, for garnish. Cover and refrigerate until serving.
- Cover leftovers and store in refrigerator.
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