X-Post...5-Minute Pumpkin Cake

Can't figure out how to imbed a picture in this...it is too late in the day.   But I did manage to get some photos of this on my profile if you want to see how it looks.  I have had three bites of this so far and like the chocolate version, it is dense and filling.  Doubt I will be able to eat it tonight.  Woohoo!

5 Minute Pumpkin Cake

Seeing the many 5-Minute Cake recipes on the web had me jonesin' for a pumpkin cake version.  Shelley (www.theworldaccordingtoeggface.blogspot.com) made a great-sounding carrot cake version that inspired me to work on my pumpkin 'fix'.  Came out pretty good!

5 Minute Pumpkin Cake

1 egg, beaten
3 Tablespoons vanilla soymilk (I used Soy Slender)
2 Tablespoons Davinci sugar free Pumpkin Pie syrup
1/4 cup Libby's canned pumpkin
2 Tablespoons canola oil
3 Tablespoons Gluten-free pancake mix (http://maplegrove.stores.yahoo.net/glfrpr.html)
1 teaspoon pumpkin pie spice
2 packets Splenda
1 scoop vanilla protein powder

Mix all ingredients together in a heat-proof glass measuring cup.  Microwave for 2 minutes, allow to sit 3-5 minutes.  Turn out onto a plate and divide into 4 slices.  I topped mine with Torani sf caramel sauce and an extra sprinkle of pumpkin pie spice.  Would also be good with ff whipped 'frosting'.

PS...tested the links in the other posting and they didn't work but I know these sites are up.  ???

This sounds great. Thank you for posting. I will try it tonight. These 5 minute cakes are such a great find!!!

I too love eggface's cake recipes.  I don't use the pancake mix so I've played around with it and found how to make it way less dense.  I use whole-wheat pastry flour instead of the cake mix and then add 1 tsp baking powder and 1/4 tsp baking soda.  It works wonders.  I also add a packet of Splenda because I've found they just aren't sweet enought for me.  Try it, I promise you will be happy!

I will definitely try that, thank you!  No white flours for me but I have found that ww pastry flour works really great as a sub in a lot of recipes.  It just isn't as heavy as regular ww flour.

Still have 2 pieces left from my first batch but when they are gone I'll be making another!