pumpkin cake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 257.5
  • Total Fat: 11.1 g
  • Cholesterol: 43.1 mg
  • Sodium: 315.2 mg
  • Total Carbs: 40.2 g
  • Dietary Fiber: 1.2 g
  • Protein: 2.0 g

View full nutritional breakdown of pumpkin cake calories by ingredient


Introduction

I have no idea the origins of this recipe, but it was passed along a lot before my sister-in-law passed it to me. I put the original recipe in here so that people can make thier own modifications for thier needs. I have no idea the origins of this recipe, but it was passed along a lot before my sister-in-law passed it to me. I put the original recipe in here so that people can make thier own modifications for thier needs.
Number of Servings: 16

Ingredients

    Cake Ingredients:

    Pumpkin, small can or 15 oz.
    Egg, fresh, 2 large
    Water, tap, 3/4 cup
    pillsbury moist supreme classic yellow, whole box
    Baking Soda, 1/4 tsp
    Cinnamon, ground, 1 tsp
    Ginger, ground, 1/2 tsp
    Nutmeg, ground, 1/2 tsp(remove)
    Cloves, ground, 1/2 tsp(remove)

    Frosting Ingredients:

    Heavy Whipping Cream, 1 cup, fluid (yields 2 cups whipped)
    *Cool Whip whipped topping,one 8 oz container
    Brown Sugar, 1/2 cup, packed
    Vanilla Extract, 1 tsp

Tips

Be sure to cover and refridgerate the cake. the frosting will melt down in


Directions

preheat oven to 350

mix first 9 ingredients, the mixure will likely be thick. spread evenly in a cake pan bake at 350 for 30 minutes or untill center is done (it allways takes longer for me)

cool cake completely before frosting

whip heavy cream until the sft peak stage, then fold in remaing ingredients

Serving Size: 16 pieces

Number of Servings: 16

Recipe submitted by SparkPeople user TONYAINPROGRESS.