Light Pumpkin Pie Cake A Spicy Foolproof Dessert

Summer picnics and family camping trips call for foolproof desserts. Featherlight Pumpkin Pie Cake is a simple-to-make recipe that combines the warm, spicy flavors of pumpkin custard pie with a crunchy, nutty topping of yellow cake.

This sturdy Midwestern confection is slightly more complicated to make than a basic box cake. But the results are delicious and indestructible enough to stand up to long hours packed in the bottom of a cooler or bouncing in the back seat of the car.

Featherlight Pumpkin Pie Cake

1 (29-ounce) can pumpkin puree

1 cup fat-free egg substitutes (equivalent to 4 eggs)

1-1/4 cups granulated sugar

1 (12-ounce) can evaporated skim milk

2 teaspoons cinnamon

1 teaspoon dried ginger

1/4 teaspoon nutmeg

1 (18.5-ounce) package yellow cake mix

1/2 cup chopped walnuts or pecans

1/2 cup margarine, melted

3/4 cup skim milk

Heat the oven to 350 degrees. Lightly coat a 9- by 13-inch baking pan with non-stick cooking spray.

In the bowl of an electric mixer or large-capacity food processor, beat together the pumpkin puree, egg substitutes, sugar, evaporated skim milk, cinnamon, ginger and nutmeg. Pour the mixture into the prepared pan.

In a separate bowl, stir together the cake mix, nuts, melted margarine and skim milk to make a thick batter. Spoon the batter over the pumpkin mixture, then smooth it with the back of the spoon.

Place the baking pan on a large cookie sheet or jelly roll pan to protect your oven in case of spills. Bake 1 hour or until the cake is firm. Cool completely before serving.

Yield: 16 servings.

Nutrition information per serving: 313 calories, 11 grams fat (32 percent fat calories), 6 grams protein, 49 grams carbohydrate, 2 milligrams cholesterol, 339 milligrams sodium.

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