The effect of replacing fat with fruit puree containing lecithin (FPL) on nutritional value and sensory properties of Devil's Food Cake (DFC) was studied. A control and three test cakes with the replacement of shortening with FPL at 33% (DFC 33%), 66% (DFC 66%) and 100% (DFC 100%) levels were prepared. Nutrient contents of all cakes were computed. Cakes were evaluated by a 20-member semi-trained panel for cell size, color, flavor, tenderness, texture and overall acceptability using a 1-9 scale (l=dislike extremely; 9=like extremely). FPL substitution in test cakes reduced energy, total fat and saturated fat. Energies were lowered by 188, 374 and 568 Kcals in DFC 33%, DFC 66% and DFC 100%, respectively, compared to control cake. Total fat reductions in test cakes compared to control cake were 27%, 56% and 85% in DFC 33%, DFC 66% and DFC 100%, respectively. Mean acceptability scores of DFC 33% (6.4+/-2.15) and DFC 66% (6.8+/-1.40) were higher than control cake (5.65+/-2.57). DFC 100% received the least acceptability score (5.45+/-1.91) and this score was significantly lower than DFC 66% (6.8+/-1.40) (p<0.05). The mean scores for texture, flavor and cell size of all cakes were similar. FPL at 100% substitution level adversely affected the sensory properties and overall acceptability of cakes. DFC 33% yielded more tender cake compared to other cakes. It is concluded that FPL at 33-66% substitution level produces cake with low in energy, fat and saturated fat, and superior sensory and physical properties. We recommend the use of FPL as a fat replacer in other bakery products.