Recipe: Skinny Pumpkin Cheesecake Poke Cake

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The words "skinny" and "cheesecake" have come together in this fabulous fall dessert. This cake is impressive enough to share at a party while being easy enough to make any night of the week. Sugar-free Jello, fat-free cheesecake pudding mix and light whipped topping keep this dessert light and delicious.

skinny pumpkin cheesecake poke cake recipe serves 12 low cal low fat low sodium view of one serving of cake

skinny pumpkin cheesecake poke cake recipe serves 12 low cal low fat low sodium view of one serving of cake top

skinny pumpkin cheesecake poke cake recipe serves 12 low cal low fat low sodium view of one pumpkin

Skinny Pumpkin Cheesecake Poke Cake

Prep time: 10 minutes

Cook time: 30-35 minutes

Yield: 12 servings

Serving size: 1/12th equal size slice

Ingredients

1 (18.25-ounce) box golden yellow cake mix, dry cake mix only

1 (15-ounce) can100% [pure pumpkin|http://www.skinnymom.com/recipe-homemade-pumpkin-puree/]

1 ounce Jell-O® Cheesecake Fat Free/Sugar Free Pudding Dessert

2 cups skim milk

1 (8-ounce) container light whipped topping

!Optional*:

1 teaspoon pumpkin pie spice

1 tablespoon chopped walnuts

*Optional ingredients are not included in the nutritional calculations.

Instructions

    Preheat the oven to 350º F. Lightly coat a 9x13 baking dish with nonstick cooking spray.

    In a large stand-up mixing bowl or large bowl with a hand mixer, mix together the dry cake mix, pumpkin and ½ cup of water. If using the pumpkin pie spice, mix that in as well.

    Mix until the batter is lump-free and fluffy, 2-3 minutes.

    Transfer the batter to the prepared baking pan and bake until edges are golden brown and fork inserted in center comes out clean, 30-35 minutes.

    Allow the cake to cool completely.

    Using a straw or the end of a spoon, generously poke holes throughout the cake.

    In a medium bowl, mix the cheesecake pudding mixture with the 2 cups of skim milk.

    Using a whisk, whisk the pudding for 2 minutes.

    Immediately pour pudding evenly over the cake.

    Top the cake with the light whipped topping and optional chopped walnuts and/or pumpkin pie spice.

    Refrigerate the cake before serving, and keep leftovers stored in refrigerator.

Nutrition Information

Per Serving (1/12th equal size slice):

Calories: 274

Fat: 4g

Carbohydrates: 53g

Fiber: 2g

Protein: 3g

Sugars: 28g

Sodium: 407mg

WWP+: 7 points

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