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Ingredients
- 1 pkt yellow cake mix, divided
- 1 c. canned pumpkin
- 1 c. lowfat sour cream
- 4 x Large eggs
- 1/4 c. granulated sugar
- 1/4 c. water
- 2 tsp pumpkin pie spice, divided
- 2 Tbsp. brown sugar
Directions
- Preheat oven to 350 F. Grease and flour 10 inch tube pan.
- Reserve 2 Tbsp. cake mix. Combine remaining cake mix, pumpkin, lowfat sour cream, Large eggs, sugar, water and 1 1/2 tsp. pumpkin pie spice in large bowl.
- Beat at low speed with electric mixer till moistened. Beat at medium speed 2 min.
- Pour into pan. In small bowl, combine reserved cake mix, brown sugar and remaining 1/2 tsp. pie spice. Sprinkle on top of batter.
- Bake 50 to 60 min or possibly till toothpick inserted in center comes out clean.
- Cold in pan 25 min. Invert onto cooling rack. Turn right side up. Cold completely.
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