Pumpkin Pinwheels

Fitness Expert

Enjoy this zero fat fun-to-eat snack!


  • 1 box angel food cake mix
  • 1 can (15 oz) pumpkin
  • 1 tbsp pumpkin pie spice
  • 8 oz fat free cream cheese
  • ¼ cup sugar substitute
  • 2 tsp vanilla extract
  • 2 tbsp non fat milk


  1. Combine cake mix, pumpkin and pumpkin pie spice in a bowl. You will notice the chemical reaction almost immediately.
  2. Spread onto large, non stick baking sheet, sprayed lightly with non stick spray.
  3. Bake at 350° for 20 minutes until cake springs back lightly to the touch. Lay a damp linen towel on counter, sprinkled with lightly with sugar substitute.
  4. Go around the edges of the cake with a spatula to make sure it isn't sticking to the pay. Turn the slightly cooked cake onto the prepared towel. Carefully roll up towel with cake in it.
  5. Place in refrigerator and let cool. Meanwhile blend together cream cheese, sugar substitute, vanilla and non fat milk with electric mixer.
  6. When cake has cooled unroll and spread with the cream cheese mixture. Immediately roll back up (without the towel).
  7. Wrap in plastic wrap and refrigerate until ready to serve

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