- One box devil’s food cake mix (18.25 ounces)
- One 15-ounce can pumpkin
- Six ounce fat-free cream cheese at room temp
- 1/4 cup Splenda (granulated)
- 1 teaspoon Hazelnut powered creamer (sugar free)
- 1/4 teaspoon vanilla extract
In a large bowl, mix cake mix and pumpkin. You might want to use a spatula to mix as this will be very thick.
Spray a 9 x 13 inch cake pan with non-stick cooking spray. Spread the pumpkin cake batter into the pan.
In a separate bowl, combine powdered creamer with 2 tablespoons hot water. Stir until dissolved, then add cream cheese, Splenda and vanilla extract. Whisk until smooth and lump free.
Spread the cream cheese mixture over the top of the pumpkin cake mix. Then, using a knife, make swirls. Make both vertical and horizontal swirls.
Bake in 400 degree oven for 23 minutes.
I allow the cooked brownie cake to cool and then cover with foil and place in fridge overnight. It’s much easier to cut and plate when chilled. Cut into 16 squares and let set at room temp, then serve.
This is awesome when served with fat-free chocolate ice cream.