Mother nature sweetens this Hot Skillet Pineapple Orange Snack Cake with pumpkin. Pumpkin is packed with nutrition in its natural state plus this Slimmed Down Pumpkin Cake reduces fat and calories to the bare minium.
1/3 cup chopped walnuts
1 cup sugar
1/4 cup canola oil
2 egg whites
1 16 ounce can solid-pack pumpkin
3/4 cup unsweetened applesauce
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup chocolate chips
Fat free whipped topping, optional
Preheat oven to 350 degrees. Prepare a baking pan, Bundt pan or angel food cake pan by coating with nonstick spray and lightly flouring the pan. Tap out the excess flour.
Place the walnuts in the preheated oven for about 8 minutes, or until nicely toasted. Watch them carefully, as they burn easily. Set aside.
Meanwhile, in a large bowl, blend together the sugar and oil until creamy. Add the eggs and beat until thoroughly mixed. Add the pumpkin, applesauce and vanilla extract and blend until smooth.
In another bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Stir to distribute ingredients evenly.
Add the dry ingredients to the wet and blend briefly. Mix in chocolate chips and toasted walnuts.
Pour the batter into the prepared pan and bake in the preheated oven for about 1 hour and 10 minutes, or until a sharp knife inserted in the center of the cake comes out clean.
Remove the cake from the oven and place it on a rack to cool completely in the pan. Loosen the sides of the cake by running a table knife around the edges. Turn upside down on a serving plate to remove from pan. Serve with a dollop of fat-free whipped topping, if desired.
Recipe makes 12 servings.
Serving size: 1 serving
Calories: 273; Total Fat: 9g; Cholesterol: 31mg; Sodium: 358mg Carbohydrates: 44g; Fiber: 3g; Protein: 5g
Did you know?
December is Fruit Cake Month.
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