If you love the icing on top of a German Chocolate cake, you'll love this.
Brownie Puddle, page 101 in Tastes & Treasures cookbook, is also a favorite in our family.
One 18.25-oz. box moist-style devil's food cake mix
One 15-oz. can pure pumpkin
1 sugar-free caramel pudding snack with 60 calories or less
1/4 cup light or fat-free caramel dip
2 tbsp. finely chopped pecans
2 tbsp. shredded sweetened coconut, chopped
Preheat oven to 400 degrees. Spray a 9" X 13" baking pan with nonstick spray and set aside.
In a large bowl, combine cake mix with pumpkin. Stir until blended. (Batter will be thick.) Spread into the baking pan and smooth out the top.
Bake in the oven until a toothpick inserted into the center comes out clean, 20 - 25 minutes. Let cool completely.
Meanwhile, in a medium bowl, combine pudding, caramel dip, pecans, and coconut. Mix well. Cover and refrigerate until brownies are ready to serve.
Evenly spread pudding mixture over brownies. Slice and enjoy! (Refrigerate leftovers.)
MAKES 16 SERVINGS Note: Spray a spatula with nonstick spray and use to smooth the top of the brownies. It prevents the batter from sticking.
Per serving (1/16 of recipe = 1 brownie) 165 calories, 3.5 g fat, 298 mg sodium, 32.5 g carbs, 2 g fiver, 17.5 g sugars, 2 g protein. Thanks to Hungry Girl for recipe and stats.