Thanksgiving

Pumpkin Gooey Butter Cake (Reduced Calorie) is for Dessert.

Pumpkin Gooey Butter Cake (Reduced Calorie) takes 15 minutes to prepare.

Pumpkin Gooey Butter Cake (Reduced Calorie) takes 40 minutes to cook.

Pumpkin Gooey Butter Cake (Reduced Calorie) makes 20 servings.

The ingredients for Pumpkin Gooey Butter Cake (Reduced Calorie) are:

1 box yellow cake mix (lowest calorie available)
1 egg
1 stick Smart Balance 50/50 stick spread (melted)

Topping:
1 (8 oz.) light cream cheese softened (I'd like to try it with 1/2 light cream cheese, and 1/2 no fat cream cheese)
3 eggs
1 t. vanilla extract
2 c. powdered sugar
1 stick Smart Balance 50/50 stick spread (melted)
1 can pumpkin
1 t. cinnamon
1/2 t. nutmeg
1/2 t. cloves
1/2 t. ginger

Here is how you make Pumpkin Gooey Butter Cake (Reduced Calorie):

Preheat oven to 350. Grease a 13x9 pan. In a bowl blend the cake mix, egg and butter. Mix well. Pat into the bottom of 13x9 pan. Using an electric mixer beat the cream cheese and pumpkin together until smooth. Add the eggs and vanilla. Pour in the powdered sugar and spices and beat well. Slowly add the butter and mix well. Pour topping over the dough, and spread evenly. Bake 40 minutes. (Do not overbake. You want the center to be gooey.)Number of Servings: 20Recipe submitted by SparkPeople user SRWOODSY.

The nutritional information for Pumpkin Gooey Butter Cake (Reduced Calorie) is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 269.8

• Total Fat: 13.0 g
• Cholesterol: 49.2 mg
• Sodium: 301.0 mg
• Total Carbs: 35.0 g
• Dietary Fiber: 0.6 g
• Protein: 3.7 g

The dietary needs meet for Pumpkin Gooey Butter Cake (Reduced Calorie) is Low Fat