Crunchy Topped Pumpkin Cake
Crunchy Topped Pumpkin Cake is an moderately easy dinner. Made with 1/2 c. egg substitute, 2 eggs or 4 egg whites, 1 (16 oz.) can or 2 c. cooked pumpkin, mashed, 3/4 c. evaporated skim milk, 1/2 c. brown sugar, firmly packed and 1 tsp. cinnamon, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Whisk eggs in a 2-quart microwave-proof bowl or casserole. Blend in next 5 ingredients.
Microwave on High, uncovered, 4 minutes or until hot and thickened, stirring once halfway through. Pour into microwave-proof, 8-inch square baking dish.
Sprinkle with dry cake mix.
Melt margarine in microwave.
Drizzle evenly over cake mix.
Microwave, uncovered, on High 8 minutes or until top is set, rotating dish twice.
Place dish under conventional oven broiler for 2 minutes or until lightly browned.
Cool. Refrigerate.
Cut in squares.
Serves 12, 213 calories per serving, 10.3 grams fat and 1 mg. cholesterol.
π· Perfect Pairings
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