Ahh, pumpkin crunch cake. You know the one. The one that's super easy to make and graces almost any dessert table during Halloween and Thanksgiving. Usually pumpkin crunch cake is pretty straight forward as a 'dump-n-go' style of cake, but I've made a few simple swaps today to make this famous cake a little more guilt-free.

You know me, always trying to make some of the most complicated and indulgent recipes into something more wholesome. I believe strongly in that small changes to any recipe can leave you with a great end result that still tastes just as amazing and won't leave you feeling guilty at the end of it.

Any easy 'dump cake' (and now you see why I've called it crunch cake instead), is created with a layer of fruit on the bottom, followed by dry cake mix, and then topped off with some crunchy goodness and of course butter! To lighten this gem up, I swapped in some egg white and used a lot less sugar (with some of it even being swapped for natural sweetener) with light butter. Sometimes you can't get away with using light butter, but in this baked project you absolutely can!  Plus, I used an all natural cake mix, which always makes me feel a little bit better about using the boxed variety of mixes.

I will say that I usually use a vanilla or yellow cake mix to make this, but I was feeling adventurous and grabbed a spice cake instead. It honestly wasn't my favorite, so I would suggest to anyone to stick with a vanilla or yellow cake mix unless spice cake is one of your absolute favorites.

I served my skinny pumpkin crunch cake with a scoop of ice cream and a dusting of cinnamon. Yum!

Step-by-Step Photos: