Southern Pecan Praline Sheet Cake Directions:
Cake
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Preheat the oven to 350°F (175°C).
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Grease a 9×13-inch baking dish with nonstick spray.
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Add the flapjack mix, applesauce, Greek yogurt, eggs, milk, sweetener, and vanilla to a bowl and mix until smooth.
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Stir in the chopped pecans.
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Pour the batter into the prepared baking dish.
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Bake for 28 minutes, then test with a toothpick. Continue baking until done, reaching a total of 32 minutes.
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Cool the cake in the pan for 20 minutes.
Butter Pecan Glaze
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Add the sweetener, light butter, and milk to a small saucepan. Heat over medium until the sweetener dissolves.
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Stir in the pecans and vanilla.
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Simmer for 2 minutes, then remove from heat.
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Spread the glaze evenly over the warm cake.
WW Points Calculation
Kodiak Buttermilk Flapjack Mix (1 1/2 cups) – 14.00
Mott’s Unsweetened Applesauce – 0.00
Chobani nonfat Greek yogurt (1/2 cup) – 0.00
Eggs (4 large) – 0.00
Fairlife fat-free milk (1/4 cup) – 0.00
Swerve Brown Sweetener (1/4 cup) – 0.00
Vanilla extract – 0.00
Fisher chopped pecans (1/3 cup) – 13.00
Swerve Brown Sweetener (1/2 cup) – 0.00
Land O’ Lakes light butter (2 tbsp) – 3.00
Fairlife fat-free milk (1/4 cup) – 0.00
Fisher chopped pecans (1/4 cup) – 10.00
Vanilla extract – 0.00
Points Information:
Total Points: 40.00
Servings: 16 squares
Points per serving: 2.50
Nutrition Information
Calories: 128
Fat: 6g
Protein: 7g
Carbohydrates: 12g
Sugar: 1g
Sodium: 180mg
I'm waiting for your comments! Enjoy!
