Harvest Pumpkin Cake

READY IN: 50mins
Recipe by The Atomic Kitchen

Sugar Free (made with Splenda), virtually Fat Free and so satisfying. I made up this recipe while I was trying to loose weight after a first baby and in danger of getting diabetes.

Top Review by debmlias

I made this in an 11x15 baking pan and they came out like bars. I also added a struesel topping made with Splenda brown sugar. This is an excellent moist cake/bars.

Ingredients Nutrition

Directions

  1. Pre-heat oven to 375, grease a deep 8 inch pan.
  2. I find it best to use a wooden spoon instead of a mixer to mix this batter.
  3. Mix first 8 ingredients, mixture will be lumpy.
  4. Add egg whites, mixing well after each addition.
  5. Mix in vanilla, continue stiring for a minute or two, but mix should remain lumpy.
  6. Pour into greased pan, bake 25-35 minutes or until cake seems set and a warm orange brown color on top.
  7. Cake will remain soft but should hold together well.
  8. I like to serve warm with Fat Free Whipped Topping, or for truly sugar free just sprinkle some Splenda on top.

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