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Low-Calorie Sweet Pumpkin Spiced Caramel Trifle Dessert Recipe

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Low-Calorie Sweet Pumpkin Spiced Caramel Trifle Dessert Recipe






  • 1 box angel food cake mix
  • 15 oz. can Libby’s Pumpkin
  • ½ cup applesauce
  • 1 cup water
  • 1 Tbsp. pumpkin pie spice (Penzey’s brand is excellent)
  • 1 cup fat-free Caramel Sauce*
  • 3 cups fat-free Cool Whip or light ice cream
  • 1/4 cup slivered almonds, toasted
  • Five almond cookies (Jules Destrooper)


  1. Preheat oven to 350°F.
  2. Spray a 9” x 13” pan with nonstick spray.
  3. In a large mixing bowl stir together angel food cake mix, pumpkin, applesauce, water and pumpkin pie spice.
  4. Pour into prepared pan.
  5. Bake at 350° for 35 minutes (or until top springs back when touched with gentle pressure).  
  6. Meanwhile, place almonds and almond cookies into a large Ziploc baggie and zip shut.
  7. Using a rolling pin or heavy pan roll until medium crumb mixture is achieved. Set aside.
  8. When ready to serve, portion cooked cake evenly into 24 wine glasses (¼ cup).
  9. This step can be done in advance and glasses refrigerated until ready to serve. Microwave caramel sauce until warm.
  10. Place two tsp. of warmed sauce atop the pre-portioned cake.
  11. Top with two Tbsp. of Cool Whip or light ice-cream.  
  12. Sprinkle crumb mixture evenly on top of each dessert just before serving.

Serves 24; Serving Size: 1/24 of cake

Nutrition Analysis
Calories: 140                                  
Sodium: 160 mg                 
Fat: 1 g                       
Carbohydrates: 29 g        
Saturated Fat: 0 g                           
Fiber: 1 g                   
Protein: 0 g                                 
Cholesterol: 0 mg            

*Caramel Sauce can be purchased or made at home following this recipe:

Caramel Sauce Directions

  1. Pour one 14-oz. can sweetened condensed milk into nine-inch pie plate. Cover with aluminum foil; place in larger shallow pan.
  2. Fill larger pan with hot water.
  3. Bake at 425° for one hour or until thick and caramel-colored.
  4. Beat until smooth.

Recipe provided by Kathy Duran-Thal, RDN, LD, Cooper Clinic Nutrition Services