Nutty Graham Cake

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Nutty Graham CakeRecipe
16 servings (serving size: 1 cake slice and 1 tablespoon whipped topping)


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2 cups all-purpose flour
1 cup low-fat graham cracker crumbs (about 6 cookie sheets)
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup (4 ounces) block-style fat-free cream cheese
6 tablespoons butter or stick margarine, softened
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon salt
1 tablespoon grated orange rind
1 cup orange juice
2 large eggs
1 large egg white
1/3 cup chopped nuts (pecans and walnuts)
Cooking spray
1 cup frozen fat-free whipped topping, thawed
Powdered sugar (optional)


Preheat oven to 350°.

Lightly spoon the flour into a dry measuring cup, and level with a knife. Combine flour, crumbs, and the next 12 ingredients (crumbs through egg white); beat mixture at medium speed of a mixer for 2 minutes. Stir in nuts. Spoon the batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool on a wire rack 5 minutes. Remove cake from pan; cool completely on wire rack. Serve cake with whipped topping. Sprinkle with powdered sugar, if desired.

Created date

August 2000

Nutritional Information

Calories 239
Caloriesfromfat 27 %
Fat 7.1 g
Satfat 3.1 g
Monofat 2.6 g
Polyfat 0.7 g
Protein 4.4 g
Carbohydrate 40.1 g
Fiber 0.7 g
Cholesterol 41 mg
Iron 1.4 mg
Sodium 400 mg
Calcium 59 mg