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

    Pumpkin Cake. Photo by Luv2Bake08

    1/2 Photos of Pumpkin Cake

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

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    Ingredients:

    Servings:

    Units: US | Metric

    Cream cheese Frosting

    Directions:

    1. 1
      in large bowl of electric mixer, let eggs warm to room temoerature-about 30 minutes.
    2. 2
      Preheat oven to 350°F.
    3. 3
      Sift flour with baking soda, salt, cloves, cinnamon,ginger and nutmeg At high sped, beat eggs with sugar until light and fluffy.
    4. 4
      Beat in oil and pumpkin to blend well.
    5. 5
      At low speed beat in flour mixture just until combined.
    6. 6
      Pour into an ungreased 9-inch tube pan.
    7. 7
      Bake about 1 hour or until surface springs back when gently pressed with fingertip.
    8. 8
      Cool cake completely in pan.
    9. 9
      With spatula, carefully loosen cake from pan; remove.
    10. 10
      Place on cake plate; frost with Cream Cheese Frosting.
    11. 11
      Decorate with nuts.
    12. 12
      Makes 12 servings.
    13. 13
      ----Creamcheese Frosting------.
    14. 14
      In medium bowl with electric mixer at medium speed, beat cheese with rum until creamy.
    15. 15
      Gradually beat in sugar, beating until light and fluffy.
    16. 16
      Spread over Pumpkin Cake, make swirls with knife.

    Ratings & Reviews:

    • on August 23, 2009

      55

      I've probably made this 25 times now, and each time I double the recipe using the big can of pumpkin (I think it's 29 oz) and bake in a 14x9 pyrex pan. I turn down the oven to 340 to accommodate the larger pan. It's delicious and always gets requests for the recipe. I have also done completely without the cream cheese, and it still doesn't last long! Here's a winner any time of the year!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 04, 2003

      55

      Very Good! The only changes I made were to omit the cloves and to make it into 2 loaf pans instead of tube pan. It still turned out good, though! Definitely a keeper! Thanks for posting, RecipeNut!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 02, 2011

      55

      I made this yesterday and already everyone is asking when I am going to make it again! I followed the recipe exact, except I baked it in a 9X12 pan and I made a butter frosting instead of a cream cheese frosting, and left off the nuts as I didn't have any. The cake was so moist! This recipe is a keeper! Next time I will put the nuts on top, that could only make it better!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (22)

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    Nutritional Facts for Pumpkin Cake

    Serving Size: 1 (174 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 568.4
     
    Calories from Fat 223
    39%
    Total Fat 24.8 g
    38%
    Saturated Fat 5.8 g
    29%
    Cholesterol 77.6 mg
    25%
    Sodium 378.5 mg
    15%
    Total Carbohydrate 82.9 g
    27%
    Dietary Fiber 1.1 g
    4%
    Sugars 63.7 g
    255%
    Protein 5.5 g
    11%

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