The development of a moist cake with pili pulp and nuts is supplementary to the long line of products made from pili. Only a few developers utilized the pili pulp as the main ingredient in the formulation of their products. This study introduces pili pulp as major component that will trigger the consumer’s delicate preference. To ensure its quality, nutrition information, chemical analysis, shelf life evaluation and consumer testing were adopted as parameters. Based on the result of the nutrition information, a 100g sample has 400 calories; 30.4g total fat; 8.24g saturated fat; 0 transfat; 1.90g polyunsaturated fat; 35.44g total carbohydrate; 1.46g dietary fiber; 18.49g sugars; 6.80g protein; 3.98% vitamin A and 19.5g of magnesium. On the other hand, chemical analysis shows the following results: ph-5.49, total soluble solids- 11 brix and moisture content 8.70%. Outcome of the shelf life study revealed that the finished product will only last for three days if stored under room temperature but once refrigerated, the product will sustain for fifteen days provided it is stored in a properly sealed container or polyethylene bag. Consumer evaluation was conducted at SSC Sorsogon City Campus among 200 respondents to test acceptability using the 9 point Hedonic Scale. As a result, one hundred eighty two (182) respondents evaluated the product as “liked very much” while eighteen (18) rated the product as “liked moderately”. Thus, the overall acceptability is 7.91 which is equivalent to like very much. Furthermore, laboratory batch samples were produced as introductory products to the consume

Keywords : Quality Evaluation, Moist Cake, Pili Pulp, Shelf-Life, Consumer testing