Crunchy Topped Pumpkin Cake - cooking recipe

Ingredients

1/2 c. egg substitute, 2 eggs or 4 egg whites
1 (16 oz.) can or 2 c. cooked pumpkin, mashed
3/4 c. evaporated skim milk
1/2 c. brown sugar, firmly packed
1 tsp. cinnamon
1/4 tsp. nutmeg
1 (9 oz.) pkg. yellow cake mix
1/2 c. margarine

Preparation

Whisk eggs in a 2-quart microwave-proof bowl or casserole. Blend in next 5 ingredients.
Microwave on High, uncovered, 4 minutes or until hot and thickened, stirring once halfway through. Pour into microwave-proof, 8-inch square baking dish.
Sprinkle with dry cake mix.
Melt margarine in microwave.
Drizzle evenly over cake mix.
Microwave, uncovered, on High 8 minutes or until top is set, rotating dish twice.
Place dish under conventional oven broiler for 2 minutes or until lightly browned.
Cool. Refrigerate.
Cut in squares.
Serves 12, 213 calories per serving, 10.3 grams fat and 1 mg. cholesterol.