Pumpkin Souffle Cake

Pumpkin Souffle Cake

Prep: 30 minutes

Cook: 45 minutes

Serves: 8

Ingredients for this recipe

Ingredients

  • 1 cup Breadcrumbs (6 Slices of KING'S HAWAIIAN Original Hawaiian Sweet Sliced Bread)
  • 2 tablespoons unsalted butter melted
  • 2 tablespoons sugar
  • 8 egg yolks
  • 1/2 cup Brown sugar
  • 1/4 cup White Sugar
  • 1 cup Pumpkin
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • Pinch nutmeg
  • Pinch salt
  • 8 Egg Whites

Our Products used

Our Products used

Preparation

Preparation

Even in warm climates this Pumpkin Souffle Cake is a perfect treat to get you in the mood for fall. Let the smell of pumpkin and cinnamon fill the air.
Step 1
Preheat the oven to 375 degrees. Butter the bottom and sides of a 10” springform pan.
Step 2
In a food processor or blender, grind up the King’s Hawaiian Bread Sweet Sliced Bread into a fine crumb.
Step 3
In a bowl, toss the bread crumbs together with the melted butter and the sugar. Press into the springform pan.
Step 4
In the bowl of an electric mixer stir together the egg yolks, brown sugar, sugar, pumpkin, vanilla, cinnamon, nutmeg and salt. Set aside.
Step 5
In a separate bowl of the electric mixer, beat the egg whites until stiff.
Step 6
Fold the egg whites into the pumpkin mixer and pour on top of the breadcrumb crust in the pan.
Step 7
Bake for 45 minutes. Let cool and release the springform.

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Pumpkin Souffle Cake

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