You don't have to have pumpkin pie to still enjoy pumpkin and spice in a Thanksgiving dessert. This tender, moist cake uses pureed pumpkin to replace much of the fat and is delicately seasoned with classic Thanksgiving flavors.

Makes 16 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 3 1/2 hours (including cooling time)

EASE OF PREPARATION: Easy

Cake
1 cup all-purpose flour
3/4 cup whole-wheat pastry flour
1 cup granulated sugar
3/4 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup nonfat buttermilk
1 15-ounce can unsweetened pumpkin puree
3/4 cup packed dark brown sugar
1 large egg, at room temperature (see Tip)
1 large egg white, at room temperature
1/4 cup canola oil
1/4 cup light corn syrup
1 tablespoon vanilla extract

Glaze & Garnish
1/2 cup packed confectioners' sugar
1 tablespoon nonfat buttermilk
2 tablespoons mini chocolate chips or toasted chopped nuts (see Tip)

1. To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
2. Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
3. Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
4. Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
5. To glaze & garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.

NUTRITION INFORMATION: Per serving: 234 calories; 5 g fat (1 g sat, 3 g mono); 13 mg cholesterol; 46 g carbohydrate; 4 g protein; 3 g fiber; 238 mg sodium; 159 mg potassium.

Nutrition bonus: Vitamin A (80% daily value).

3 Carbohydrate Servings

Exchanges: 3 other carbohydrate, 1 fat

TIP: Tips: To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.


To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

MAKE AHEAD TIP: To make ahead: Prepare through Step 4 up to 1 day ahead. Glaze and garnish (Step 5) shortly before serving.

Equipment: 12-cup Bundt pan

This cake is moist, flavorful - just wonderful overall. I will definitely make it again, and I'll probably add it to my holiday quick breads rotation!

Anonymous, Atlanta, GA

This recipe was easy to prepare and came out very moist. I baked it for 1 hour in a Convection oven and went exactly by the recipes directions, sprinkling toasted chopped walnuts instead of the chocolate chips over top of glaze. Appreciated the low saturated fat content of this cake and the "Vitamin A" from the Pumkin puree. Cheers

Michael, Canada

I reduced the sodium and sugar in this recipe (used 1 tsp baking soda instead of 1.5; used 1/3 c brown sugar instead of 3/4) and substituted a mix of different whole grains (rye flour, flax meal and oat bran, because that's what I had in the pantry... no ww pastry flour) for the 3/4 cup whole wheat pastry flour, resulting in more fiber and texture (not at all dense), and an overall excellent cake. I wouldn't bake it more than 65 min., though.

Anonymous, Walnut Creek, CA

Amazing, amazing cake -- I made it for Thanksgiving and everyone told me they liked it best out of all the deserts. And it wasn't difficult to make -- I'm pretty sure my oven was at the wrong temperature and it still turned out wonderfully.

Anonymous, Washington, DC

This was our favorite Thanksgiving dish! Easy to make, moist and yummy, I added chocolate chips to the cake batter itself.

Anonymous, Three Rivers, CA

Made this cake for Christmas dinner. It was moist and delicious not to mention simple to throw together. Thanks to Eating Well for providing dessert options that are both healthy and yummy.

Anonymous, Fuquay Varina, NC

This was really easy to make and so good -- very moist and rich. It also looks nice with the glaze and mini chocolate chips on top. I'm going to try adding toasted hazelnuts to the topping next time I make it.

Anonymous, Chicago, IL

I baked this cake for a birthday dinner, and it was a big hit. People especially commented on its moistness. It freezes well.

Anonymous, Bellingham, WA

This was an absolutely FABULOUS way to use my leftover holiday pumpkin puree!! A delicious birthday cake for my mother, gone in 2 days!!

Anonymous, Fallston, Md

This is by far the best chocolate cake recipe I've ever made. I've made it several times and it's always delicious. Family members have even requested that it be added to my annual Thanksgiving menu.

, Chicago, IL

I have made this several times and it is my most asked for recipe! Everyone is pleased to know how healthy it can be made. I use a sugar alternative called Whey Low and White Whole Wheat Flour.

Maryann, Groton, CT

Absolutely the best ever, and nutritious!!

Gerry Robbins, Flat Rock, MI

Mine was done in 40 minutes--watch closely!

Paula, Los Angeles, CA

Fantastic! Everyone loved it, even the kids! I added chocolate chips to the batter to make it a dark chocolate pumpkin cake.

Catherine, Mobile, AL

WONDERFUL! This has become a favorite for my family. Anytime we want chocolate cake, we make this. the pumpkin taste is subtle enough to use this cake for any occasion or season.

Molly, Fort Wayne, IN