Pumpkin Dump Cake

This is really good! I will serve it tomorrow at work with Cool Whip Lite.

Pumpkin Dump Cake

28 ounces canned pumpkin
1 1/2 cups Splenda
12 ounces evaporated skim milk
2 egg whites
1 teaspoon vanilla
2 teaspoons pumpkin pie spice
18 1/4 ounces yellow cake mix
1/2 c. water

Preheat oven to 350*. Spray 13×9 pan with cooking spray. In medium bowl, combine pumpkin, Splenda, milk, egg whites, vanilla and pie spice. Pour into prepared pan. Sprinkle cake mix over pumpkin mixture. Pour water over cake mix. Bake 45-50 minutes or until lightly browned.
Yield: 12 servings. Per serving= 236 Calories; 5g Fat (19.8% calories from fat); 5g Protein; 43g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 328mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 1 Fat; 2 Other Carbohydrates.

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