Nutrition per serving may change if servings are adjusted.
Nonstick canola oil cooking spray
1 (16 ounce) package sugar free yellow cake mix
1 cup canned pumpkin
1 cup water
¾ cup refrigerated or frozen egg product, thawed
3 tablespoons canola oil
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¾ cup apricot fruit spread
½ teaspoon minced fresh ginger root
⅔ cup sliced almonds, toasted
Preheat oven to 325°F. Coat a 13x9x2-inch baking pan with cooking spray; set aside. In a large bowl combine cake mix, pumpkin, water, egg product, canola oil, cinnamon and nutmeg. Mix according to cake mix package directions, using an electric mixer. Spread batter into prepared baking pan. Bake for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack.
In a small microwave-safe bowl, micro-cook spread on high (100% power) about 1 minute or until heated through, stirring halfway through cooking. Stir in ginger; cool slightly. Spread atop cake. Sprinkle with toasted almond slices.
Tips: Store cake in small individual airtight containers in the freezer. It's nice to have portion controlled dessert on hand.
Cake can be stored in the freezer for up to one month.
To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.