Pumpkin Cake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 185.8
- Total Fat: 1.9 g
- Cholesterol: 28.3 mg
- Sodium: 115.5 mg
- Total Carbs: 39.0 g
- Dietary Fiber: 1.2 g
- Protein: 3.7 g
View full nutritional breakdown of Pumpkin Cake calories by ingredient
Number of Servings: 16
Ingredients
-
1 1/2 cups firmly packed brown sugar
1/3 applesauce
2 large eggs
1 cup pumpkin puree
1 teaspoon pure vanilla extract
2 3/4 cups all-purpose flour
3/4 cup milk
1/3 cup apple juice
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
3/4 teaspoon salt
Nonstick cooking spray with flour
3 tablespoons chopped pecans
Directions
1. Preheat oven to 325°.
2. In the bowl of an electric mixer fitted with the paddle attachment, mix together brown sugar, apple sauce, and eggs until very light and fluffy. Add pumpkin and vanilla; beat to combine. Add flour, milk, apple juice, baking powder, pie spice, and salt; mix until just incorporated. Lightly spray a 10 or 12 cup Bundt pan with cooking spray. Sprinkle bottom and up sides of the pan with pecans. Pour in cake batter.
3. Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool 10 minutes. Remove from pan; cool completely on wire rack.
Number of Servings: 16
Recipe submitted by SparkPeople user TONIC18.
2. In the bowl of an electric mixer fitted with the paddle attachment, mix together brown sugar, apple sauce, and eggs until very light and fluffy. Add pumpkin and vanilla; beat to combine. Add flour, milk, apple juice, baking powder, pie spice, and salt; mix until just incorporated. Lightly spray a 10 or 12 cup Bundt pan with cooking spray. Sprinkle bottom and up sides of the pan with pecans. Pour in cake batter.
3. Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool 10 minutes. Remove from pan; cool completely on wire rack.
Number of Servings: 16
Recipe submitted by SparkPeople user TONIC18.