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The Finest Caribbean Foods Since 1982

Seasonal Pumpkin-Nut Cake With Cream Cheese Topping

This is a wonderful holiday dessert recipe. A delicious and easy to make dish that is sure to please even the most tedious eaters. Perfect for Thanksgiving.
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Est. time: 30-45 minutes prep + 60 minutes bake Yield: 4-5 servings
  • 2 tbsp canola oil
  • 2 tbsp unsweetened applesauce
  • 3/4 cup pumpkin puree
  • 1/2 cup JCS Honey
  • 3 tbsp Splenda brown sugar
  • 1 whole egg
  • 2 egg whites
  • 1/4 cup whole-wheat flour
  • 1/4 cup vanilla protein powder
  • 1/2 cup rolled oats
  • 1/2 cup all-purpose flour
  • 2 tbsp flaxseeds
  • 1/2 tsp baking powder
  • 1/2 tsp JCS Ground Pimento
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 2 tablespoons slivered almonds
  • 2 tablespoons slivered pecans
  • 1/4 cup fat-free cream cheese
  • 1/2 cup Splenda
  • 1 tsp JCS Vanilla Flavoring


  • Begin by preheating the oven to 350 degrees F and coat an 8 by 4 inch loaf pan with cooking spray.  
  • Set aside.
  • In a large bowl combine the canola oil, applesauce, pumpkin puree, JCS Honey, brown sugar Splenda, and egg and egg whites.  
  • In another bowl, mix together the flour, oatmeal, protein powder, flaxseed, baking powder, and spices.  
  • Add this mixture to the pumpkin mixture and using an electric mixer on medium speed, beat until well blended.  
  • Finally, pour the batter into a prepared pan and then sprinkle with slivered nuts over the top of the batter.  
  • Place in the oven and bake for between 50 and 55 minutes or until a toothpick comes out lean.
  • Carefully remove the loaf from the pan and allow to cool on the counter completely.  
  • Once cool, in another bowl microwave the cream cheese until slightly soft (for easier spreading) and then stir in the Splenda and JCS Vanilla Flavoring.  
  • Smear this over the top of the loaf and then cut into slices and serve.

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