1 (18 1/4 ounce) box reduced sugar devils food cake mix, Pillsbury Moist Supreme
15 ounces pumpkin
6 ounces fat free cream cheese, room temperature
14 cup Splenda granular, Splenda No Calorie Sweetener (granulated)
1 teaspoon fat free Coffee-mate (or Sugar Free French Vanilla powdered creamer, dissolved in 2 tbsp. warm water)
14 teaspoon vanilla extract
Preheat oven to 400 degrees. In a large mixing bowl, combine cake mix and pumpkin. Stir until completely blended (the mixture will remain very thick). Spread batter into a large baking pan (about 9" X 13") sprayed with nonstick spray, and set aside. Combine softened cream cheese with Splenda, Coffee-mate mixture, and vanilla extract. Using a whisk, mix vigorously until completely blended, smooth and lump-free. Spoon cheesecake mixture over the brownie batter, and use a knife to swirl it inches (Don't worry if your swirl isn't perfect -- your brownies will taste delicious no matter what!) Place pan in the oven, and bake for 20 - 25 minutes. Allow to cool, and then cut into 16 pieces.