pumpkin cake

Trying out some recipes for Thanksgiving.  I made this today, pretty good.  I am going to freeze it.  When I serve it for Thanksgivng I will put out lite cool whip to go with it.  Next time I might add some chopped walnuts.

INGREDIENTS

• 1 cup all-purpose flour
• 3 teaspoons baking powder
• 2 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 3/4 cup SPLENDA^® No Calorie Sweetener, Granulated
• 1/4 cup vegetable oil
• 1 cup mashed banana
• 1 teaspoon vanilla extract
• 2 cups canned pumpkin
• 2 eggs
• 4 egg whites

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

2. In a large bowl combine SPLENDA^® Granulated Sweetener, oil and mashed banana. Blend in vanilla and pumpkin, then beat in eggs and egg whites one at a time. Gradually beat in flour mixture. Spread batter into prepared pan.

3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool

4. Nutrition Information

   NUTRITION FACTS

   Servings Per Recipe: 14

   Serving Size: 1 slice (1/14 of cake)

   Amount Per Serving

    

   Calories:

   120 

   Calories from Fat:

   45 

   Total Fat:

   5g

   Saturated Fat:

   1g

   Cholesterol:

   30mg

   Sodium:

   450mg

   Total Carbs:

   15g

   Dietary Fiber:

   2g

   Sugars:

   6g

   Protein:

   3g

This looks really good. Thank you for sharing the recipe!

To cut down the carbs & up the protein, try swapping out the flour for vanilla protein powder & increasing the baking powder. I was inspired by Nik's recipes on BariatricFoodie.com and it's amazing what protein powder & baking powder can do.....

Oh yeah! I will try that. I had counted it out with the flour, but I have some Vanilla Praline powder I can try!

How did it work with the protein powder??   Do you use in the same ratio as the flour??  Thanks!

April