Harvest Pumpkin Cake

Submitted 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."

 

• Ready In: 50mins
• Ingredients: 10
• Serves: 8

ingredients

• 2 cups whole wheat flour
• 2 cups Splenda sugar substitute
• 12 ounces pumpkin
• 2 teaspoons baking soda
• 1 1⁄2 cups applesauce
• 1 teaspoon cinnamon
• 2 teaspoons pumpkin pie spice
• 5 egg whites
• 2 teaspoons vanilla
• fat-free whipped topping or Splenda sugar substitute (optional)

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.

Reviews

[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.

 

[Ms. Cooky]

Yikes, my stars didn't show up! I gave it 5 stars, worth much more! And I forgot to mention that I'm going to add raisins next time!

 

[ladypit]

Pretty nice cake. Dense but still quite moist. I had 6 oz. of pumpkin to use up so I halved the recipe exactly except I used 3 egg whites. I topped it with a low fat cream cheese icing which was nice. Better warm then cold, though.

 

[CookbookCarrie]

This cake is VERY good. Dense and very flavorful..no splenda aftertaste. I DO think next time I will do the traditional dry into wet mixing method. I made sugar free cream cheese frosting to go with this. YUM!