Among the variety of fruits and vegetables in Vietnam, Momordica Cochinchinesnsis Spreng (Gac fruit) is the most popular fruit and has precious nutrition values. Red pulp seed membrane contains high content of carotenoids, Vitamin E and unsaturated fatty acids, especially lycopene content is 59.4mg/100g fresh weight, which is higher than other fruits. Lycopene has the highest antioxidant activity among all the carotenoids. The study is to find out a suitable supplemental proportion of red pulp seed membrane of “gac fruit”, part of lycopene (10%) and to improve manufacturing process which ensures the production of cake containing 5mg lycopene per serving, as it is the minimum daily intake of lycopene which is adequate to maintain serum lycopene level and reduce lipid peroxidation. Sensory quality of product was evaluated by TCVN 3215-79 method. Chemical and microbiological analysis was used to determine nutrition compositions and microbiological indicators of materials and product (cake) after producing and certain duration of storing. The peroxide value of product was monitored during 0, 2, 4 and 6 months of storage and the nutrition compositions, sensory quality and peroxide value between supplemented and non-supplemented cake with red pulp seed membrane of “gac fruit” were compared. The study has created one kind of functional food consisting of high lycopene and other antioxidants such as beta-carotene, vitamin E and unsaturated fatty acids from a natural material. It has a more attractive color than usual and especially is able to prevent human against chronic diseases such as coronary heart disease, cancers...