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Cranberry-Pumpkin Spice Cake

Even though this is a light dessert, my kids love it. Since it's so popular, I stock up on canned pumpkin in the fall when it's on sale so I can make it all year long. —Cami LaForge, Murray, Utah
  • Total Time
    Prep: 20 min. Bake: 20 min. + cooling
  • Makes
    9 servings

Ingredients

  • 1 large egg
  • 1 large egg white
  • 1/2 cup canned pumpkin
  • 2 tablespoons butter, melted
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup dried cranberries
  • 1/4 cup chopped walnuts
  • 2 teaspoons grated orange zest
  • 1 teaspoon confectioners' sugar

Directions

  • Preheat oven to 350°. Coat a 9-in. square baking pan with cooking spray.
  • In a large bowl, beat egg and egg white until foamy. Add pumpkin, melted butter, oil and vanilla; beat until well blended. In another bowl, whisk flour, brown sugar, baking powder, cinnamon, baking soda and salt; stir into egg mixture. Stir in cranberries, walnuts and orange zest. Transfer to prepared pan.
  • Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Sprinkle with confectioners' sugar before serving.
Nutrition Facts
1 piece: 208 calories, 7g fat (2g saturated fat), 30mg cholesterol, 192mg sodium, 34g carbohydrate (22g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

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