Zutaten für Pumpkin Oatmeal Cake
- 1 1/2 cups rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Nonfat Milk
- Egg Substitute
- Canned Pumpkin
- 1 1/2 cups packed light brown sugar
- 2 teaspoons pumpkin pie spice
- Vanilla
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Zubereitung von Pumpkin Oatmeal Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the pumpkin puree, vanilla extract, and pumpkin pie spice.
- In a separate bowl, combine the flour, oats, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before serving. Enjoy warm with a dollop of whipped cream or a sprinkle of powdered sugar (optional).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
47g
Fat
4g
Carbs
15g
