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    You are in: Home / Thanksgiving / Pumpkin Cake Recipe
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    Pumpkin Cake

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on March 05, 2007

      A truly yummy cake. I also used a bundt pan and it turned out great. The cooking time was less than indicated here, but I think that's because the bundt pan is the heavy Analon and it seems to cook quicker than other bundt pans I've used. The texture is a heavy, dense cake with lots of moisture and flavor. I did leave out the raisins and nuts since no one in my family cares for those in our food. That's the only change I made and it turned out great. Definitely a keeper.

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    • on February 18, 2009

      The flavor if this cake was very good and pumpkiny. Not as moist as I would have hoped and expected, but the flavor made up to it. Instead of raisins, I added craisins (sweetened dried cranberries). It was very yummy. Thanks!

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    • on March 10, 2008

      In order to make it a little healthier, I substituted apple sauce for most of the vegetable oil (still included 1 tbs of oil). I used sweetened apple sauce , so I cut down the sugar to 1.5 cups. I also used half whole wheat flour and half all purpose flour. It turned out beautifully. We couldn't even wait for it to cool before we sampled it.

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    Nutritional Facts for Pumpkin Cake

    Serving Size: 1 (111 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 443.5
     
    Calories from Fat 210
    47%
    Total Fat 23.3 g
    35%
    Saturated Fat 3.1 g
    15%
    Cholesterol 52.8 mg
    17%
    Sodium 367.9 mg
    15%
    Total Carbohydrate 55.8 g
    18%
    Dietary Fiber 1.8 g
    7%
    Sugars 33.5 g
    134%
    Protein 5.6 g
    11%

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