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Apple Pumpkin Cake
Source: dLife

Apple, pumpkin and pecan coffee cake.

Prep Time: 15 minutes
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 212.0
Total Carbs 41.9 g
Dietary Fiber 1.2 g
Sugars 25.1 g
Total Fat 4.1 g
Saturated Fat 1.6 g
Unsaturated Fat 0.3 g
Potassium 71.6 mg
Protein 3.0 g
Sodium 302.5 mg
Dietary Exchanges
1/2 Fat , 1/2 Fruits , 2 1/2 Other Carbs , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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18 oz  Cake, spice, with pudding, dry mix
5 each  egg whites
1 cup  cold water
1 cup  canned solid pack pumpkin
2 oz  chopped pecans
8 oz  peeled apple slices
1 cup  apple juice
2 tsp  cornstarch
1 each  cooking spray
  1. Preheat the oven to 350 degrees F. Spray a bundt pan with cooking spray.
  2. Mix the cake mix, egg whites, water and pumpkin in a bowl. Use an electric mixer and beat on low speed for 30 seconds. Once moistened, beat on medium speed for another 2 minutes.
  3. Spread the pecans and apple slices on the bottom of the pan. Pour the batter over the pecans and apples and bake for 1 hour.
  4. While the cake is baking, mix the apple juice and cornstarch in a saucepan and stir until dissolved. Bring the mixture to a boil and cook for 1 minute. Take off of the heat and let cool.
  5. Once the cake is done, take out of the oven and let cool for 5 minutes. Place the cake on a separate plate and drizzle the apple glaze on top.

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