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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