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Pumpkin Chip Cake

 Pumpkin Chip Cake
“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!“
16 ServingsPrep: 30 min. Bake: 55 min. + cooling

Ingredients

  • 1 cup egg substitute
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/3 cup unsweetened applesauce
  • 1 cup All-Bran
  • 2 cups King Arthur Unbleached 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

Directions

  • 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.
  • 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.

2 of 2

Pumpkin Chip Cake (continued)

Directions (continued)

  • Yield: 16 servings.
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.