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

Pumpkin Chip Cake Recipe

Read Reviews
4.5 6 3
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


  • 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: 287 calories, 9g fat (2g saturated fat), 0 cholesterol, 247mg sodium, 51g carbohydrate (34g sugars, 4g fiber), 5g protein.


  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

Reviews for Pumpkin Chip Cake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
cabco User ID: 5510075 166934
Reviewed Sep. 17, 2011

"I used 4 eggs and it turned out fine"

cabco User ID: 5510075 160465
Reviewed Sep. 17, 2011

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

calicocado User ID: 2301564 146149
Reviewed Sep. 27, 2010

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

brensmom User ID: 2052491 160463
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.


aesalinas User ID: 2414806 208329
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......."

Sandan User ID: 1268347 99371
Reviewed Oct. 2, 2008

"Sounds wonderful, can a regular egg be used instead of egg substitute?"

Loading Image