DUMP CAKE: PUMPKIN
- 1- 29 oz. can pumpkin
3 cups half and half
6 eggs
4 teaspoons Pumpkin Pie Spice
1 teaspoon salt
1 ½ cups Splenda
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2 cups almond flour (click here to purchase)
2 teaspoons baking powder
½ teaspoon salt
1 cup Splenda
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1 cup pecans
2 sticks butter, melted
Directions
Preheat oven to 350 F. Lightly coat 9 x 13 pan
with Pam spray. Completely combine 1st set of ingredients. Pour into prepared pan. Combine 2nd set of dry ingredients (almond flour, baking powder , salt & Splenda), and sprinkle over pumpkin mixture. Gently pat down with spoon, then slightly mix into pumpkin layer. Sprinkle with pecans. Drizzle with melted butter.
Bake for 50 minutes. Cool and cut into 24 squares. (Tastes best served warm with some Cool Whip!)
with Pam spray. Completely combine 1st set of ingredients. Pour into prepared pan. Combine 2nd set of dry ingredients (almond flour, baking powder , salt & Splenda), and sprinkle over pumpkin mixture. Gently pat down with spoon, then slightly mix into pumpkin layer. Sprinkle with pecans. Drizzle with melted butter.Bake for 50 minutes. Cool and cut into 24 squares. (Tastes best served warm with some Cool Whip!)
serves 24; carbs 10
*www.sparkpeople.com*
*www.sparkpeople.com*
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