Pumpkin Snack Cake Recipe

Name: Pumpkin Snack Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown sugar, light packed; 4 tablespoons corn oil spread, light; 1 cup pumpkin puree (canned) solid-pack; 1/2 cup liquid egg substitute thawed, no-cholesterol; 1/2 cup milk low-fat; 1 tablespoon vanilla extract; 2 cups cake flour; 2 teaspoons baking soda; 1 1/2 teaspoons cinnamon ground; 1 1/2 teaspoons ginger ground; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon allspice ground; 1 x powdered sugar for garnish

Servings: persons

1 cup brown sugar, light packed
4 tablespoons corn oil spread, light
1 cup pumpkin puree (canned) solid-pack
1/2 cup liquid egg substitute thawed, no-cholesterol
1/2 cup milk low-fat
1 tablespoon vanilla extract
2 cups cake flour
2 teaspoons baking soda
1 1/2 teaspoons cinnamon ground
1 1/2 teaspoons ginger ground
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon allspice ground
1 x powdered sugar for garnish

1
Preheat oven to 350F (180C).
2
Generously spray 13 x 9 inch ceramic or glass baking dish with nonstick cooking spray.
3
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.
4
Reduce speed to medium, beat in pumpkin, egg substitute, milk and vanilla.
5
With mixture at low speed, add flour, baking soda, ground cinnamon, ground ginger, baking powder, salt, and ground allspice; beat just until well blended.
6
Pour batter into baking dish; spread evenly.
7
Bake cake 25 to 30 minutes until toothpick inserted in center of cake comes out clean.
8
Cool cake completely in baking dish on wire rack.
9
When cool, sprinkle with confectioner's sugar.

617

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 cup brown sugar, light packed, 4 tablespoons corn oil spread, light, 1 cup pumpkin puree (canned) solid-pack, 1/2 cup liquid egg substitute thawed, no-cholesterol, and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Snack Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions