This healthy cake recipe is like a pumpkin-flavored version of Boston cream pie. Rather than the traditional round shape, we use a 9-by-13 pan to make a four-layer rectangular cake that looks fun and provides more layers of creamy goodness.
To make ahead: Wrap cake (Steps 1-4) in plastic wrap and refrigerate for 1 week or freeze for 2 months. Refrigerate pastry cream (Step 5-6) for up to 3 days. Refrigerate assembled dessert for up to 1 day.
Equipment: 9-by-13-inch baking pan, parchment paper
260 calories; protein 5.8g; carbohydrates 28.3g; dietary fiber 2.5g; sugars 17.5g; fat 14.4g; saturated fat 5.7g; cholesterol 103.2mg; vitamin a iu 2206.1IU; vitamin c 0.7mg; folate 15mcg; calcium 80.9mg; iron 1.1mg; magnesium 25.4mg; potassium 163mg; sodium 176.3mg; added sugar 15g.
1/2 starch, 1 other carb, 1/2 medium fat protein, 1/2 fat