Pumpkin 'n spice mini fluted tube cakes

Yield: 12 servings

Measure Ingredient
1 \N Reduced fat yellow cake mix
2 teaspoons Cinnamon
1 cup Pumpkin pie filling
1 tablespoon Olive oil
6 \N Whole egg whites; slightly beaten
¼ cup Fat-free sour cream
2 teaspoons Brown sugar

Preheat oven to 350. Prepare 12 mini fluted tube pans with cooking spray and flour; set aside. In a mixing bowl, combine cake mix, cinnamon, pumpkin pie mix, oil, and egg whites. Mix until moistened. Fill prepared pans approximately ½ full. Spread evenly with spatula. Gently tap pan on counter to remove air bubbles. Bake for 25 minutes. Meanwhile, combine sour cream and brown sugar. Mix until well blended. Fill center of each cooled cake with 1 tablespoon mixture. Per serving: 210 Calories; 2g Fat (9% calories from fat); 4g Protein; 45g Carbohydrate; 1mg Cholesterol; 361mg Sodium

NOTES : 4 WW points

Recipe by: Libby's Favorite Pumpkin Recipes Posted to EAT-LF Digest by Betsy Burtis <ebburtis@...> on Nov 14, 1999, converted by MM_Buster v2.0l.

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