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Even if you live in warm climates like Hawaii or California, you know it’s Fall when the smell of pumpkin and cinnamon fills the air. While the rest of the country is starting to bundle up, that autumnal feeling can still be experienced even while wearing shorts and slippers.

Pumpkin is enjoyed in a variety of ways this time of year and this souffle cake is the perfect addition to a holiday party. The addition of KING'S HAWAIIAN Original Hawaiian Sweet Sliced Bread crumbs for the crust gives this light dessert a little substance and comforting familiar sweetness.

Pumpkin Souffle Cake


  • 1 cup breadcrumbs (6 slices KING'S HAWAIIAN Original Hawaiian Sweet Sliced Bread)
  • 2 Tablespoons unsalted butter, melted
  • 2 Tablespoons sugar
  • 8 egg yolks
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1 cup pumpkin
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • pinch of nutmeg
  • pinch of salt
  • 8 egg whites


  • Preheat the oven to 375 degrees. Butter the bottom and sides of a 10” springform pan.
  • In a food processor or blender, grind up the KING'S HAWAIIAN Original Hawaiian Sweet Sliced Bread into a fine crumb.
  • In a bowl, toss the bread crumbs together with the melted butter and the sugar. Press into the springform pan.
  • In the bowl of an electric mixer stir together the egg yolks, brown sugar, sugar, pumpkin, vanilla, cinnamon, nutmeg and salt. Set aside.
  • In a separate bowl of the electric mixer, beat the egg whites until stiff.
  • Fold the egg whites into the pumpkin mixer and pour on top of the breadcrumb crust in the pan.
  • Bake for 45 minutes. Let cool and release the springform.
  • Serve with whipped cream.