MAKEOVER PUMPKIN GOOEY BUTTER CAKE

Makeover Pumpkin Gooey Butter Cake image

With all of the original's decadence, this ooey-gooey dessert trims 64 calories and 5 grams fat, making it a guilt-free holiday treat! April Taylor - Fort Riley, Kansas

Provided by Taste of Home

Time 1h5m

Yield 24 servings.

Number Of Ingredients 14

Ingredients

1 package yellow cake mix (regular size)
1 egg
1/2 cup reduced-fat butter, melted
FILLING:
1 package (8 ounces) reduced-fat cream cheese
1 cup canned pumpkin
1/2 cup reduced-fat butter, melted
2 eggs, lightly beaten
2 egg whites
1 teaspoon vanilla extract
2-3/4 cups confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Additional confectioners' sugar, optional

Steps:

In a large bowl, beat the cake mix, egg and butter on low speed until combined. Press into a 13-in. x 9-in. baking pan coated with cooking spray., In a another large bowl, beat cream cheese and pumpkin until smooth. Add the butter, eggs, egg whites and vanilla; beat on low until combined. Add the confectioners' sugar, cinnamon and nutmeg; mix well. Pour over crust., Bake at 350° for 45-50 minutes or until edges are golden brown. Cool completely on a wire rack. Chill until serving. Sprinkle with additional confectioners' sugar if desired. Refrigerate leftovers.

Nutrition Facts : Calories 210 calories, Fat 8g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 258mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 0 fiber), Protein 3g protein.