It’s that time of year again…bring on the apple and pumpkin spice, sweaters and boots.
I’ve been thinking about this pumpkin streusel cake for the past few weeks and I knew it I needed to kick off the season by making it.
The streusel topping makes this cake super delicious and with a little fat free Reddi whip or low point ice cream, you have a dessert that is sure to be a crowd pleaser.
- 1 3/4 cup Kodiaks Cakes buttermilk pancake mix
- 1/2 cup sugar substitute ( I use Splenda or Stevia)
- 1/2 Tbsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup unsweetened almond milk or cashew milk
- 1/4 cup non fat plain or Greek yogurt
- 1 (15oz) can 100% pure pumpkin purée
Ingredients for top layer:
- 4 Tbsp land o’ lakes light butter made with Canola oil
- 1/2 cup all-purpose flour
- 1/4 cup sukrin gold, brown sugar substitute
- 1 Tbsp cinnamon
- Preheat oven to 350 degrees. Spray a 9×13 pan with nonstick cooking spray.
- In a large mixing bowl combine, 1 3/4 cups kodiak pancake mix, baking powder, salt, sugar substitute and pumpkin pie spice and cinnamon. Stir to incorporate.
- Stir in pumpkin, yogurt, vanilla and almond milk until mixed.
- Pour into pan. Set aside. In a small mixing bowl, combine flour, brown sugar substitute, cinnamon and using a fork cut light butter.
- Stir with a fork to combine. ( it should be crumbly). Sprinkle on top of cake layer.
- Bake for 25-30 minutes or until toothpick comes out clean when inserted.
- Remove from oven and let it cool for 10 minutes on the counter
- Slice cake into 8 equal slices.
Servings: Makes 8 servings / 4 Freestyle smart points per serving (which is 1/8th of the 9×13 pan)
You can make the slices smaller and cut it into 10 servings for 3 Freestyle smart points per slice