Pumpkin Chip Cake Recipe
Pumpkin Chip Cake Recipe photo by Taste of Home

Pumpkin Chip Cake Recipe

Publisher Photo
“Moist and delicious, this is a great cake for fall,“ says Barbara Lindberg in Portland, Oregon. “But my kids loved it so much, it quickly became a year-round favorite. It also keeps well…and never lasts long enough to get stale!“
TOTAL TIME: Prep: 30 min. Bake: 55 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Bake: 55 min. + cooling
MAKES: 16 servings

Ingredients

  • 1 cup egg substitute
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/3 cup unsweetened applesauce
  • 1 cup All-Bran
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 cup chopped pecans
  • 1 cup miniature semisweet chocolate chips
  • 2 teaspoons confectioners' sugar

Nutritional Facts

1 piece equals 287 calories, 9 g fat (2 g saturated fat), 0 cholesterol, 247 mg sodium, 51 g carbohydrate, 4 g fiber, 5 g protein.

Directions

  1. In a bowl, beat egg substitute until frothy. Add the pumpkin, applesauce and bran; mix well. Combine the flour, sugar, baking powder, baking soda, salt and spices; gradually add to pumpkin mixture and mix well. Stir in pecans and chocolate chips.
  2. Pour into a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 16 servings.
Originally published as Pumpkin Chip Cake in Light & Tasty October/November 2006, p34

Nutritional Facts

1 piece equals 287 calories, 9 g fat (2 g saturated fat), 0 cholesterol, 247 mg sodium, 51 g carbohydrate, 4 g fiber, 5 g protein.

Reviews for Pumpkin Chip Cake

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 17, 2011

I used 4 eggs and it turned out fine

MY REVIEW
Reviewed Sep. 17, 2011

It is very good, but too sweet. I will use 11/2 cup sugar next time

MY REVIEW
Reviewed Sep. 27, 2010

I love this cake, it's moist and tasty, and keeps well in the freezer.

MY REVIEW
Reviewed Oct. 10, 2008

To Aesalinas: My husband is also a Diabetic, and I use Splenda to bake and cook all the time, and can see no difference in the done products. I also use Egg beaters.

nkgus7w4

MY REVIEW
Reviewed Oct. 10, 2008

Yes, it does sound good. I also would like to know if I can use a real egg instead. Has anyone tried using a sugar substitute? I am newly diabtic and have not tried baking yet, because of the whole sugar thing.......

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