pumpkin cake

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 155.6
  • Total Fat: 1.8 g
  • Cholesterol: 61.7 mg
  • Sodium: 115.9 mg
  • Total Carbs: 32.3 g
  • Dietary Fiber: 1.2 g
  • Protein: 3.4 g

View full nutritional breakdown of pumpkin cake calories by ingredient


Introduction

My mother in law and I were allergy tested and found that we have an insane amount of allergies. We also have a large sweet tooth. So we came up with this recipe so we could indulge our sweet tooth and not get sick. My mother in law and I were allergy tested and found that we have an insane amount of allergies. We also have a large sweet tooth. So we came up with this recipe so we could indulge our sweet tooth and not get sick.
Number of Servings: 9

Ingredients

    3 eggs (large)
    1 c. granulated sugar
    2/3 c. canned pumpkin (or half the can)
    3/4 c. white flour
    1/2 tsp. baking powder
    1/2 tsp. baking soda
    1 Tbsp. cinnamon

Tips

Beat the eggs on high so they become frothy.
Let cool completely before storing, this will become soggy.
Easily converted into a pumpkin/cream cheese roll, let me know it you want details.


Directions

**Preheat Oven to 350*F**
Beat eggs for 5 minutes.
Add sugar, beat well
Add pumpkin, beat well
Add flour, baking powder, baking soda, and cinnamon
Beat until well mixed
Pour into pan (grease if using glass or metal, not necessary if using silicone) and bake for 15- 20 minutes or until you can smell it and a toothpick comes out clean.

Serving Size: nine pieces in a 9x9 baking dish

Number of Servings: 9

Recipe submitted by SparkPeople user SCHUMJA.