One of my good friends sent me this recipe – it is one of her favorites!

Crust
1-1/2 cups graham cracker crumbs
1-1/2 cups toasted nuts
3/4 cup butter

Filling
16 ounces cream cheese softened
1 cup sugar
1/2 cup sour cream
1-1/2 cup (15 ounces) cooked pumpkin
1 teaspoon vanilla
3 eggs
1/2 teaspoon cinnamon
pinch nutmeg
pinch cloves

Combine graham cracker crumbs, toasted nuts, and melted butter.

Place in a springform pan. Form a crust going up the sides of the pan.

Bake for 10 minutes at 350 degrees.

Cool.

In a large mixing bowl, combine and cream the cream cheese and sugar.

Add sour cream, pumpkin, and vanilla. Mix in cinnamon, nutmeg, and cloves.

Mix in eggs.

Thoroughly mix.

Pour into graham cracker crust.

Bake at 300 degrees for 1 hour and 30 minutes.

Turn oven off, and let cake sit in oven for 30 more minutes.

Remove from oven, and let cheesecake come to room temperature. Refrigerate.

1 box lemon cake mix
2 small boxes of sugar free lemon pudding
1 cup of egg substitute
1-1/2 cups water
1/2 cup vanilla baking chips
1 cup applesauce

Mix together and pour into a sprayed bundt pan.

Bake at 350 degrees for 45-50 minutes.

Serves 16
WW PointsPlus: 5

1 package (8 ounces) cream cheese, softened
2 cups sugar, divided
4 eggs
1 cup canola oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon baking soda
2 cups chopped peeled Granny Smith apples
1 cup shredded carrots
1/2 cup chopped pecans

Praline Icing
1/2 cup packed brown sugar
1/4 cup butter, cubed
2 tablespoons milk
1/2 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1/4 cup chopped pecans

In a small bowl, beat cream cheese and 1/4 cup sugar until smooth.

Beat in 1 egg; set aside.

In a large bowl, beat oil with remaining sugar and eggs until well blended.

Combine the flour, baking powder, cinnamon, salt, and baking soda. Gradually beat into oil mixture until blended.

Stir in the apples, carrots, and pecans.

Transfer half of the apple batter to a greased and floured 10 inch fluted tube pan (you can use baking Pam).

Layer with cream cheese mixture and remaining apple batter.

Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a large saucepan, bring the brown sugar, butter, and milk to a boil.

Cook and stir for 1 minute.

Remove from the heat.

Whisk in confectioners’ sugar and vanilla until smooth.

Drizzle over cake.

Sprinkle with pecans.

Yield: 12 servings.

One 18.25-oz. box moist-style cake mix
One 15-oz. can pure pumpkin

Directions:
Preheat oven to 400 degrees.

Combine ingredients in a large bowl. Mix thoroughly. Batter will be VERY thick.

Transfer to a baking pan sprayed with nonstick spray.

Bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)

Best Flavor: Devil’s food cake mix and spice cake mix.

The Texture: Thick and dense.

If you use devil’s food cake mix, it tastes similar to a brownie. If you use spice cake mix, it is similar to pumpkin bread.

24 servings

PointsValue is 2

1 18.25-ounce box moist-style cake mix
1 cup no-sugar-added applesauce

Preheat oven to 350 degrees.

Combine ingredients in a large bowl and add 1 cup water.

Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray.

Bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)

Best Flavor: Yellow cake mix. It goes perfectly with the fruity taste of the sauce.

24 servings

2 PointsValue

1 box cake mix – any flavor
1 can diet soda – any flavor

Possible variations:
chocolate cake with diet coke
yellow cake with diet lemon-lime

Mix the dry cake mix with 10-12 oz of diet soda.

Spray a 9 x 12 cake pan (or cupcake tin) with non-stick spray.

Bake according to package instructions.

24 servings

POINTSvalue 2

1 package angel food cake mix, about 14-1/2 ounces
22-ounces light fruit pie filling (blueberry, cherry, apple, lemon, crushed pineapple with its juice)

Preheat oven to 350 degrees.

Combine cake mix with pie filling (do not add any other ingredients).

Pour batter into an ungreased 9×13 inch baking dish.

Bake for 30 minutes.

Cool and cut into 24 pieces.

Top with a dollop of FF Cool Whip on top.

Servings: 24

PointsPlus Value: 2

1 cup pecans
1 cup butter
4 ounces semisweet chocolate baking bar, chopped
2 cups sugar
1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
4 large eggs
1 teaspoon vanilla extract
3/4 teaspoon salt
10.5 ounces miniature marshmallows
Chocolate frosting

Place pecans in a single layer on a baking sheet.

Bake at 350 degrees for 8 to 10 minutes.

Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at high for 1 minute or until melted and smooth. Stir every 30 seconds.

Whisk sugar and next 5 ingredients into chocolate mixture.

Pour batter into a greased 15 x 10 x 1 inch jelly roll pan.

Bake at 350 degrees for 20 minutes.

Remove from oven.

Sprinkle evenly with miniature marshmallows.

Bake 8 to 10 more minutes or until golden brown.

Drizzle warm cake with chocolate frosting.

Sprinkle evenly with toasted pecans.

Chocolate Frosting
1/2 cup butter
1/3 cup unsweetened cocoa
1/3 cup milk
16 ounces powdered sugar
1 teaspoon vanilla extract

Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted.

Cook, stirring constantly, 2 minutes or until slightly thickened.

Remove from heat.

Beat in powdered sugar and vanilla at medium-high speed with an electric mixer until smooth.