Pumpkin Souffle Cake

Pumpkin Souffle Cake

Prep: 30 Minutes Cook: 45 Minutes Serves: 8 Submitted by: Jenn Fujikawa


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


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.