Harvest Pumpkin Cake Recipe

Name: Harvest Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 cups whole wheat flour; 2 cups Splenda sugar substitute; 12 ounces pumpkin; 2 teaspoons baking soda; 1 12 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)

Servings: persons

2 cups whole wheat flour
2 cups Splenda sugar substitute
12 ounces pumpkin
2 teaspoons baking soda
1 12 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)

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups whole wheat flour, 2 cups Splenda sugar substitute, 12 ounces pumpkin, 2 teaspoons baking soda, and more.

Yes, Harvest Pumpkin Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Harvest Pumpkin Cake

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