Thanksgiving

Frosty Pumpkin Gingerbread Cake is for Dessert.

Frosty Pumpkin Gingerbread Cake takes 10 minutes to prepare.

Frosty Pumpkin Gingerbread Cake takes 25 minutes to cook.

Frosty Pumpkin Gingerbread Cake makes 16 servings.

The ingredients for Frosty Pumpkin Gingerbread Cake are:

1 pkg (14.5 oz) Gingerbread Cake & Cookie Mix
1 Egg
1.25 cup Water
1 pkg (3.4 oz) fat free, sugar free Jello pudding, Butterscotch
.75 cup Nonfat Milk
1 (15 oz) can Pumpkin
1 container (12 oz) Cool Whip Light
.5 cup Chopped Pecans
.5 tsp Nutmeg
.5 tsp Cinnamon

Here is how you make Frosty Pumpkin Gingerbread Cake:

Preheat Oven to 350 degrees. Lightly spray 2 flan pans with nonstick spray. Place Parchment circles in bottom of each pan. Prepare cake mix according to package directions. Divide batter evenly between pans. Bake 20-25 minutes or until cake tester inserted in center comes out clean. Remove to nonstick cooling rack, cool in pans 10 minutes. Turn out onto rack, cool completely.In large bowl, whisk pudding mix into milk and mix well. Whisk in pumpkin, mix until smooth. Gently fold in 3 cups of Cool Whip Light. Divide pudding mixture evenly between cakes. Sprinkle both cakes evenly with chopped pecans.Use remaining Cool Whip Light to decorate edges of cake. Combine nutmeg and cinnamon together and sprinkle over Cool Whip Light. Each cakes serves 8Number of Servings: 16Recipe submitted by SparkPeople user KARRILEE.

The nutritional information for Frosty Pumpkin Gingerbread Cake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 172.4

• Total Fat: 6.7 g
• Cholesterol: 13.5 mg
• Sodium: 276.4 mg
• Total Carbs: 24.7 g
• Dietary Fiber: 1.5 g
• Protein: 2.6 g