Monday, October 29, 2012

Healthy Pumpkin Crumb Cake

Healthy Pumpkin Crumb Cake
(no sugar added and gluten free; adapted from Libby's Easy Pumpkin Crumb Cake recipe)

1 ½ cups Splenda
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground cloves
4 large eggs
1 can (29 oz.) LIBBY'S® 100% Pure Pumpkin (not the easy pie mix)
1 ½ cans (12 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk (or one 12 oz. and one 5 oz. can)
1 pkg. (around 15 oz.) Betty Crocker Gluten Free Yellow Cake Mix
1/2 cup (1 stick) butter or margarine, melted
1/2 cup chopped pecans or walnuts
Whipped topping (optional)


PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

COMBINE first eight ingredients, through evaporated milk in a large bowl. Pour into prepared pan.

COMBINE cake mix, melted butter and nuts in large bowl until crumbly (clean hands may be used). Sprinkle over filling.

BAKE for 50 to 55 minutes or until golden brown on top. Cool completely in pan on wire rack. Cut into bars. Top each serving with whipped topping, if desired.

*The Betty Crocker Gluten-Free Yellow Cake Mix can be found in most grocery stores in the baking aisle alongside the regular cake mixes.

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