Saturday, October 19, 2013

Pumpkin Crunch Cake

Pumpkin Crunch Cake
4 eggs (beaten)
1 Tbsp pumpkin pie spice
1 1/2 cups sugar
1 can fat free sweetened condensed milk
16 oz can pumpkin
1 box yellow cake mix
3/4 cup nonfat plain greek yogurt
Preheat oven to 350 degrees; Mix first 5 ingredients and pour into a dry 9x13 pan; sprinkle dry cake mix evenly over pumpkin mix; drop yogurt by teaspoonful evenly over dry cake mix; bake at 350 for 1 hour; check center with knife; serve warm with whipped cream

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