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Pennsylvania Dutch Pumpkin Cake

Pennsylvania Dutch Pumpkin Cake
This Recipe Is:

WebMD Recipe

Prep: 40 minutes | Cook: 1 hour | Total Time: 1 hour 40 minutes
  • 1 1/2 cups
    whole-wheat flour
  • 1 1/2 cups
    unbleached white flour
  • 1 1/2 teaspoons
    baking powder
  • 1 1/2 teaspoons
    baking soda
  • 1/2 cup
    no-trans-fat or low-trans-fat margarine
  • 1 1/4 cups
    granulated sugar
  • 3/4 cup
    sugar substitute, replace with 1/2 cup granulated sugar, if desired
  • 1/4 cup
    maple syrup, or reduced-calorie pancake syrup
  • 1/4 cup
    fat-free or light cream cheese
  • 1 large
  • 1/2 cup
    egg substitute
  • 1 15-ounce can
    pumpkin, about 1 3/4 cups
  • 2 teaspoons
    vanilla extract
  1. Preheat oven to 350°F. Coat a Bundt or angel-food cake pan with canola cooking spray.
  2. Combine the first five ingredients in an 8-cup measure or medium bowl; stir to blend well.
  3. In mixing bowl, beat margarine, sugar, sugar-substitute, maple syrup, and cream cheese together. Add egg and egg substitute 1/4 cup at a time, beating after each addition.
  4. Add pumpkin and vanilla and beat until combined. Beat in the dry ingredients on low speed just until combined. Transfer batter into prepared pan, smoothing the top with the back of a spoon. Sprinkle chocolate chips over the top, if desired.
  5. Bake until fork inserted into the center comes out fairly clean (about 60 minutes). Cool cake in pan on rack for 20 minutes. Turn out onto a rack and cool completely.
Nutritional Information

Makes: 12 servings
  • Calories271
  • Protein6.5 g
  • Carbohydrates47 g
    • Dietary fiber3.3 g
  • Fat6 g
    • Saturated fat1.2 g
  • Cholesterol18 mg
  • Sodium270 mg
  • Calories from Fat20%.
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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