This fall treat has reduced fat and calories, but plenty of rich spicy, nutty flavor.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
30 mins
total:
3 hrs 35 mins
Servings:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For cake, preheat oven to 325 degrees F. Generously coat a 10-inch nonstick fluted tube pan with cooking spray; set aside. In a medium bowl combine all-purpose flour, white whole wheat flour, baking powder, pumpkin pie spice, orange peel, and salt; set aside. In a small bowl combine the water and pumpkin.

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  • In a large bowl combine the 1 cup sugar, the oil, and the 1 teaspoon flavoring. Beat with an electric mixer on medium-high speed until well mixed. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and pumpkin mixture to beaten mixture, beating on low speed after each addition just until combined.

  • Sprinkle pecans in the bottom of the prepared pan. Carefully pour batter evenly over pecans. Bake for 45 to 50 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in the pan on a wire rack for 20 minutes. Invert pan and cake together. Remove pan. Cool cake on wire rack for at least 2 hours.

  • Meanwhile, for glaze, in a small saucepan combine orange juice, the 2 tablespoons sugar, and the cornstarch; stir until cornstarch is completely dissolved. Cook and stir over medium-high heat until boiling; cook and stir for 1 minute more. Remove from heat. Stir in the 1/4 teaspoon flavoring. Cool completely.

  • Just before serving, drizzle cooled glaze evenly over top of cooled cake. If desired, garnish with orange slices.

Tips

Tips: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

We do not recommend using a sugar substitute for this recipe.

Nutrition Facts

189 calories; protein 3.4g 7% DV; carbohydrates 28.8g 9% DV; exchange other carbs 2; dietary fiber 1.7g 7% DV; sugars 15.7g; fat 7.2g 11% DV; saturated fat 0.6g 3% DV; cholesterolmg; vitamin a iu 1806.8IU 36% DV; vitamin c 4.6mg 8% DV; folate 28mcg 7% DV; calcium 53.8mg 5% DV; iron 1mg 6% DV; magnesium 13mg 5% DV; potassium 95.2mg 3% DV; sodium 164.1mg 7% DV.