Skinny Pumpkin Butterscotch Poke Cake

May 05, 2014

A delicious and moist pumpkin caked filled with butterscotch pudding and topped with pumpkin whipped cream.

1 box (18.25 ounces) white cake mix
1 can (15 ounces) pure pumpkin puree
1 box (1 ounce) instant sugar free and fat free butterscotch pudding
Unsweetened almond milk (1 cup) or skim milk (2 cups)
Topping
1 container (8 ounces) whipped topping
2 tablespoons pure pumpkin puree

Preheat the oven to 350 degrees. Mix the white cake mix and the pumpkin puree together. Do not add the other ingredients listed on the back of the cake box. Bake the cake for the time listed on the back of...
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Nutritions

Calories
508

Sodium
45mg
1% DV

Fat
39g
61% DV

Protein
2g
4% DV

Carbs
34g
11% DV

Fiber
2g
8% DV

Snack Baked