Ingredients for Light Pumpkin Cake
- Flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Cinnamon
- Clove
- Canned Pumpkin
- Egg Whites
- 1% Low Fat Milk
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How to Make Light Pumpkin Cake
- Preheat your oven to 350°F (175°C). Grease and flour an 8x14 inch baking pan.
- In a large bowl, combine: 1 1/2 cups pumpkin puree, 1 1/2 cups granulated sugar, 3/4 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract.
- In a separate bowl, whisk together: 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/2 teaspoon 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 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, top each slice with a dollop of whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
97g
Fat
1g
Carbs
14g
