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Cinnamon Pumpkin Torte

  • Non-stick cooking spray
  • 1 (18.25 oz.) package low-fat yellow cake mix
  • 1/4 cup low-fat margarine, melted
  • 1 egg, slightly beaten (or 1/4 cup egg substitute)
  • 1 (30 oz.) can pumpkin pie mix (the kind with spices already added to the pumpkin)
  • 2 eggs, beaten (or 1/2 cup egg substitute)
  • 2/3 cup canned, evaporated skim milk
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  1. Preheat oven to 350 °F.
  2. Coat a 9 x 13-inch cake pan with cooking spray.
  3. Set aside 1 cup yellow cake mix.
  4. Mix margarine, one egg and add to remaining cake mix.
  5. Press slightly dry mixture into bottom of pan to form a crust.
  6. Combine pie mix, two remaining eggs and evaporated skim milk.
  7. Pour over prepared bottom crust.
  8. Mix the 1 cup reserved cake mix, sugar and cinnamon and sprinkle over pumpkin filling.
  9. Bake 45 to 55 minutes, or until filling is set.

Serving 10 ounces
Per serving: 163 calories; 3g fat; 31g carbs; 256mg sodium
Exchanges: 1 1/2 bread/starch, 1 vegetable

Recipe from