CRANBERRY-PUMPKIN SPICE CAKE

Cranberry-Pumpkin Spice Cake image

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

Provided by Taste of Home

Time 40m

Yield 9 servings.

Number Of Ingredients 16

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

Steps:

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 : Calories 208 calories, Fat 7g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 192mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges