, , , ,

Sometime after all the hurricane, my mother and I went grocery shopping and I went in there without a plan. It was a recipe for disaster. When left to my own devices, I could get pretty out of control at the grocery store. Everything was on sale and a wild need for boxed cake mix came over me.

That, or not being able to resist something 3 for $5.

My mom, was also very convincing. And sometimes, the need for boxed cake mix presents itself which makes you grateful to have it on hand. Lazy days.

I was craving a crumb cake. I didn’t feel like making it from scratch. A little trick I learned when I used to be a die hard weight watcher is using pureed pumpkin and cake mix for a lower calorie but totally delicious cake.



1 box yellow cake mix

1 14 oz can of pureed pumpkin

1 egg white

1 tbsp pumpkin pie spice (or 1/2


2 cups flour

1 cup sugar

1 stick unsalted butter, melted

1 tsp cinnamon

Powdered sugar



Preheat oven to 350*.

Using a handheld mixer, combine the cake mix, egg, pumpkin and pumpkin pie spice and beat until smooth. About 5 minutes. 

Pour batter into 9x 13 inch baking pan. In a small bowl, combine the flour, sugar, butter and cinnamon. It will be crumbly. Spread it evenly onto the cake batter and bake according to the box directions.


When cake is cooked, remove from oven and let cool for several hours. Using a small fine strainer, pour powdered sugar (about 1/4 cup) into the strainer and dust onto the cake.

The topping is crumbly and delicious while the cake is moist and fluffy. Not completely healthy, but a lighter version of my weakness. Its been ages since I took baked goods to work and this was received with much gratitude.

I regret sharing it. It was that good.