Sugar Free Pumpkin Snack Cake Recipes

HEALTHY PUMPKIN OATMEAL SNACK CAKE

Steps:

• Preheat the oven to 350°F, and coat a 9"-square pan with nonstick cooking spray.
• In a medium bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. In a separate bowl, whisk together the coconut oil, egg whites, and vanilla. Stir in the pumpkin purée. Add in Greek yogurt, stirring until no large lumps of yogurt remain. Stir in the maple syrup. Alternate between adding the oat mixture and milk, beginning and ending with the oat mixture, and stirring just until incorporated. (For best results, add the oat mixture in 3 equal parts.)
• Spread the batter into the prepared pan. Bake at 350°F for 25-28 minutes or until the center feels firm to the touch and a toothpick inserted into the center comes out clean. Cool completely to room temperature in the pan before slicing and serving.

PUMPKIN SNACK CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar. Beat in egg. Combine the flour, cocoa, baking soda and cinnamon; gradually add to creamed mixture and mix well. Stir in pumpkin. Pour into a greased 8-in. square baking pan. Combine topping ingredients; sprinkle over batter. , Bake until a toothpick inserted in center comes out clean, about 25 minutes. Cool in pan on a wire rack.

PUMPKIN CAKE - SUGAR FREE

Steps:

• Preheat oven to 350 degrees:.
• In a large bowl, beat eggs until foamy, add pumpkin, apple sauce and cereal and mix. Sift in flour, baking powder, baking soda, salt, spices and splenda and stir to blend. Pour batter into a greased 10" bunt or tube pan.
• Bake for 1 hour and 10 minute Cool completely before removing from pan.

SUGAR FREE PUMPKIN DUMP CAKE

Steps:

• 1. Preheat Oven to 350 degrees
• 2. Mix first seven ingredients til smooth and pour into greased (I use non stick spray)9 x 13 baking dish.
• 3. Sprinkle the DRY cake mix on top of the filling.Drizzle the 1 1/2 cup of melted butter over the top of the dry cake mix. Slice the rest of the butter into pats and place randomly over the cake. Decorate with pecans.
• 4. Bake 55 minutes or until top is light brown and the filling is set, but still a little jiggly.
• 5. Let cool slightly then put into the fridge to chill for 3 to 4 hours. This is great to make the night before as it is even better the next day!!