Pumpkin Crunch Dessert

Pumpkin Crunch Dessert

1 box Betty Crocker Super Moist Lite White Cake Mix
1 – 29 ounce can of pumpkin
2 teaspoons allspice
2 teaspoons cinnamon
1/2 cup brown sugar

Mix well above ingredients with blender. Pour into 9 x 13 pan that has been sprayed with non-fat cooking spray.

Excellent Crumb Topping:
3/4 cup brown sugar
1/2 cup quick cooking oats
3/4 cup whole wheat flour
1 1/2 teaspoons cinnamon
3 tablespoons fat free melted margarine

Mix all above ingredients with fork until crumbly. Sprinkle onto cake batter already in pan.

Bake at 350 degrees for 55 to 60 minutes

1/4 cup powdered sugar
2 teaspoons skim milk
1/2 teaspoon vanilla.

Drizzle glaze over crumb topping while cake is still warm. Glaze will be thick but once drizzled on the cake it will thin out.

From: “Down Home Cooking Without the Down Home Fat”

Yield – 15 servings. Calories 200….Fat 2.1 grams

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