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Pumpkin Cake |  Vegetable Day

As a cake or as cupcakes, you're sure to enjoy the flavors of autumn. This recipe brought to you by member Acc(u)Trista.

Makes 8 servings. Uses 2 oz of daily vegetable allowance.

Ingredients
Print
  • 1 green plantain
  • 15 oz can pure pumpkin (NOT pumpkin pie filling)
  • 1 cup Splenda or other granulated zero-calorie sweetener
  • 1/4 cup Walden Farms or other brand zero-calorie pancake syrup
  • 2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • Water
  • PAM or other zero-calorie cooking spray
Directions
  • Boil pot of water with a pinch of salt.
  • Cut off ends of plantain, cut in half, and make one cut along the skin.
  • "Pry" skin off plantain using a butter knife.
  • Cut plantain into chunks.
  • Place plantain slices into water, boiling until soft, usually about 45 minutes.
  • Preheat oven to 450°F.
  • Spray an oven-safe 9-inch cake pan or cupcake tray lightly with cooking spray.
  • Put plantains in food processor or blender to make into crumbs.
  • In a large mixing bowl, combine all ingredients and mix well.
  • Evenly pour mixture into cake or cupcake pan.
  • Bake in the oven for 45-60 minutes, until slightly browned on top.
  • Allow to cool slightly.
  • Refrigerate for several hours (overnight is best) and keep refrigerated until ready to serve.
  • Enjoy!
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