This is not the prettiest cake in the world, but it is really tasty. And it couldn’t be easier to make, even though it is made from scratch (unlike other dump cakes made with cake mix). This recipe is diabetic friendly because it uses sugar substitute and combination of whole wheat and all-purpose flour.
- 2 1/2 cups (20 1/2 oz; 580 g) pumpkin puree
- 2 eggs
- sugar substitute equivalent to 2 cups sugar
- 1/2 cup sunflower oil
- 1 teaspoon salt
- 1 1/4 tsp pumpkin spice
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
In a medium bowl, mix all ingredients together.
Pour into greased 9×13″ pan and bake for 50-60 minutes in 325 F preheated oven.