Pumpkin Cake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 401.7
- Total Fat: 22.3 g
- Cholesterol: 66.4 mg
- Sodium: 391.0 mg
- Total Carbs: 52.0 g
- Dietary Fiber: 1.8 g
- Protein: 4.7 g
View full nutritional breakdown of Pumpkin Cake calories by ingredient
Introduction
Eat this rather than pie! Eat this rather than pie!Number of Servings: 16
Ingredients
-
3 C flojur
1 C sugar
2 t baking powder
2 t baking soda
3/4 t salt
1 T gr. dinnamon
2 t ground ginger
2 t grated nutmeg
1 C light brown sugar
2 C canned pumpkin puree
5 large eggs
1-1/4 C vegetable oil
Powdered sugar or sweetened whipped cream OPTIONAL
Directions
16 servings. Bake in Bundt pan. Makes a wonderful moist cake. Bake 350 degrees.
Combine dry ingredients and mix. Place brown sugar in mixing bowl and work in 1/3 of pumpkin. Then incorporate rest, eggs and oil. Whisk in dry ingredients. Pour in pan and bake. Can frost or sprinkle with powdered sugar.
Number of Servings: 16
Recipe submitted by SparkPeople user MEM1010.
Combine dry ingredients and mix. Place brown sugar in mixing bowl and work in 1/3 of pumpkin. Then incorporate rest, eggs and oil. Whisk in dry ingredients. Pour in pan and bake. Can frost or sprinkle with powdered sugar.
Number of Servings: 16
Recipe submitted by SparkPeople user MEM1010.