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Pumpkin Snack Cake

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Submitted by Melani

YIELD

1 cake

PREP

20 min

COOK

30 min

READY

50 min

Ingredients

1 237
CUP ML BROWN SUGAR, LIGHT
packed *
4 6E+1
TABLESPOONS ML CORN OIL
spread, light
1 237
CUP ML CANNED PUMPKIN PURÉE
solid-pack
½ 118
CUP ML LIQUID EGG SUBSTITUTE
thawed, no-cholesterol
½ 118
CUP ML MILK
low-fat
1 15
TABLESPOON ML VANILLA EXTRACT
2 473
CUPS ML CAKE FLOUR
2 1E+1
TEASPOONS ML BAKING SODA
1 ½ 7.5
TEASPOONS ML CINNAMON
ground
1 ½ 7.5
TEASPOONS ML GINGER
ground
1 5
TEASPOON ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML ALLSPICE
ground
1 1
X X POWDERED SUGAR
for garnish *

Directions

Preheat oven to 350℉ (180℃).

Generously spray 13 x 9 inch ceramic or glass baking dish with nonstick cooking spray.

In a large bowl, with mixer at high speed, beat brown sugar and corn oil spread until well mixed, about 2 minutes, constantly scraping bowl with rubber spatula.

Reduce speed to medium, beat in pumpkin, egg substitute, milk and vanilla.

With mixture at low speed, add flour, baking soda, ground cinnamon, ground ginger, baking powder, salt, and ground allspice; beat just until well blended.

Pour batter into baking dish; spread evenly.

Bake cake 25 to 30 minutes until toothpick inserted in center of cake comes out clean.

Cool cake completely in baking dish on wire rack.

When cool, sprinkle with confectioner’s sugar.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 211g (7.4 oz)
Amount per Serving
Calories 435 32% from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 642mg 27%
Total Carbohydrate 20g 20%
Dietary Fiber 3g 14%
Sugars g
Protein 22g
Vitamin A 194% Vitamin C 5%
Calcium 11% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 
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