Skinny Pumpkin Butterscotch Poke Cake

This is a Sponsored post written by me on behalf of Libby’s for SocialSpark. All opinions are 100% mine.

 I love things that are pumpkin flavored, but I am saddened by the fact that pumpkin things are only supposed to be for the fall.  While pumpkin pie and pumpkin are great in the fall, I also think that they are great year round.  If you feel like eating pumpkin in the spring or summer, why not?  To me pumpkin is a feel good food that is great year round.

Pumpkin is a really versatile vegetable that can be used year round in sweet and in savory dishes.  I love using pumpkin in sweet dishes and is my favorite when pumpkin is in dessert.  It is also good for breakfast too, such as in pancakes or muffins.  Pumpkin is a superfood.  Pumpkin is a good source of fiber and a great source of Vitamin A. The great thing about pumpkin is that it can also help to reduce the fat in recipes, like being used instead of eggs, butter, or oil, for example.  Pumpkin can be stirred into jarred or prepared sauces to reduce the sodium per serving.  Pumpkin can be used as a substitute in your favorite recipes to reduce calories.

 Pumpkin  is a great add-in to foods. You can stir a couple of tablespoons into a variety of foods for an added boost of fiber, Vitamin A and flavor.  It can be added to oatmeal, smoothies, and even macaroni and cheese. I always keep Libby’s Pumpkin on hand year round.   Leftover pumpkin can be portioned and stored in the freezer so it ready whenever you want it.  I love using pumpkin in desserts whenever I can.  My favorite part is that the pumpkin can help reduce the calories and help to reduce the fat in recipes as well.

Because I love using pumpkin to make desserts year round, I used canned pumpkin as a substitute in one of my favorite types of cakes, poke cakes.  This Skinny Pumpkin Butterscotch Poke Cake is a great pumpkin cake poked with butterscotch pudding with whipped topping on top.

I used the canned pumpkin as a substitute to the eggs, oil, and water in the cake. I then poured sugar free and fat free butterscotch pudding in the cake and topped it with fat free whipped topping mixed with canned pumpkin.  This cake was so delicious.  I love how the canned pumpkin makes the cake so moist.  Plus this cake could be good for anytime of year.  Pumpkin is not just for fall, so go ahead and enjoy this cake today!

 

Skinny Pumpkin Butterscotch Poke Cake

Skinny Pumpkin Butterscotch Poke Cake

Ingredients

  • 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 or skim milk
  • Topping
  • 1 container (8 ounces) fat-free whipped topping
  • 2 tablespoons pure pumpkin puree

Instructions

  1. Preheat the oven to 350 degrees.
  2. 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 the box.
  3. Once the cake is completely cooled, use a wooden spoon to poke holes evenly throughout the cake, making about 25-30 holes.
  4. Prepare the instant butterscotch pudding according to the directions on the box using the skim milk. If using unsweetened almond milk use half the amount of milk listed on the box and then continue to complete according to the box directions.
  5. Once the pudding is done, immediately pour evenly over the cake, trying to fill up the holes and spreading evenly on top of the cake. Pour the pudding over the cake before it thickens.
  6. Combine the pumpkin puree and the whipped topping together. Then spread the pumpkin whipped topping on top of the cake.
  7. Refrigerate for at least 4 hours or overnight. This makes about 12 large pieces.
http://whatscookinglove.com/2014/05/skinny-pumpkin-butterscotch-poke-cake/


Libby's photo 09a341e3-a992-48f0-aedc-b8cb5b488a8d_zpsdfc183eb.png

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Comments

  1. Looks so light and fluffy — yum!

  2. Alyssa,

    Great recipe! It’s nice to find an eggless cake substituted with a vegetable.

  3. Any idea what I might be able to substitute for the pudding mix? I’m allergic the dairy, so I can’t use it

  4. Could a sugar free white cake mix be used?

  5. Hi! Looks delicious! Is there a calorie count or weight watchers equivalent for this recipe? I might have missed it. Thank you!

  6. Joan Rooney says:

    Would like to be added to receive your blog, did not see how to sign up.

  7. Should I let the pudding thicken before pouring it on the cake?

  8. What size pan should I use for this cake?

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