Frosted Pumpkin Brownie Cake

Frosted Pumpkin Brownie Cake

By preparing our chocolate cake mix with pumpkin, you get a more dense, brownie-cake texture. Super soft! And we're adding a touch of pumpkin to our Sugar-Free Cream Cheese Frosting recipe. Delicious!

What you need:   

How to make it:

  1. Preheat oven to 325F (163C).
  2. Prepare Double Chocolate Chip Protein Cake Mix by adding 90g pumpkin (instead of the applesauce) and 3 tablespoons water. 
  3. Mix well, and pour into bake pan or microwave-safe container.
  4. Bake or microwave as directed on the package, and let cool.
  5. Begin to prepare the pumpkin cream cheese frosting by combining 24g pumpkin with the vanilla frosting mix (do not add milk). Mix well, and let stand for 5 minutes to fully hydrate.
  6. Add butter and cream cheese (and optional cinnamon), and mix well or beat with electric mixer.
  7. Top cooled cake with pumpkin cream cheese frosting, and enjoy!
  8. Store extras in the refrigerator.

Makes 4 servings.
Per serving of cake: Prot: 8g, Carbs: 10.5g (<1g sugar, 4g net carbs), Fat: 1.75g,  Cal: 75 (WW 2SP).
Per serving of frosting:  Prot: 3g, Carbs: 10.5g (<1g sugar, 3g net carbs), Fat: 12g, Cal: 143 (WW 6SP).

Used in this recipe:



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