Ingredients Jump to Instructions ↓

  1. One box Pillsbury Moist Supreme Reduced Sugar Cake Mix , Devil's Food

  2. One 15-oz. can pure pumpkin

  3. 6 oz. fat-free cream cheese, room temperature

  4. 1/4 cup Splenda No Calorie Sweetener (granulated)

  5. 1 tsp. Coffee-mate Fat Free or Sugar Free French Vanilla powdered creamer, dissolved in

  6. 2 tbsp. warm water

  7. 1/4 tsp. vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees.

  2. In a large mixing bowl, combine cake mix and pumpkin. Stir until completely blended (the mixture will remain very thick).

  3. Spread batter into a large baking pan (about 9“ X 13”) sprayed with nonstick spray, and set aside.

  4. Combine softened cream cheese with Splenda, Coffee-mate mixture, and vanilla extract. Using a whisk, mix vigorously until completely blended, smooth and lump-free.

  5. Spoon cheesecake mixture over the brownie batter, and use a knife to swirl it in. (Don’t worry if your swirl isn’t perfect -- your brownies will taste delicious no matter what!)

  6. Place pan in the oven, and bake for 20 - 25 minutes. Allow to cool, and then cut into 16 pieces.


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