Pumpkin Butter Cake Directions:
-
Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
-
In a bowl, mix sugar-free cake mix, melted butter, Greek yogurt, and 1 egg until a soft dough forms. Press evenly into the bottom of the baking dish.
-
In another bowl, blend Neufchâtel cheese and pumpkin puree until fully smooth.
-
Add eggs, vanilla, and melted butter, then mix until combined.
-
Add powdered sweetener, pumpkin pie spice, and salt, and mix until the filling is completely smooth.
-
Pour the filling over the base layer and spread evenly.
-
Bake for 40 minutes. The center should have a soft jiggle.
-
Cool for 45 minutes before slicing into 24 bars.
WW Points Calculation
Pillsbury Sugar Free Classic Yellow cake mix – 18.00
Land O’Lakes Light Butter with Canola (6 tbsp total) – 12.00
Fage 0% Greek yogurt – 0.00
Eggland’s Best eggs (4 total) – 4.00
Philadelphia 1/3 Less Fat Neufchâtel – 7.00
Libby’s pumpkin puree – 0.00
McCormick vanilla extract – 0.00
Swerve Confectioners – 0.00
McCormick pumpkin pie spice – 0.00
Morton salt – 0.00
Points Information:
Total Points: 41
Servings: 24 bars (9×13 pan, each bar approx. 1.6×2.1 in)
Points per serving: 1.70
Nutrition Information
Calories: 118
Fat: 4g
Protein: 3g
Carbohydrates: 17g
Sugar: 3g
Sodium: 165mg
I'm waiting for your comments! Enjoy!
