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

    Average Rating:

    2 Total Reviews

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    • on August 12, 2002

      Yes, this is good. It's like other pumpkin recipes I have, but also a bit different because of the bran cereal. I don't have a tube pan, so I baked it in a regular 9x13 pan (about 45 minutes baking time) and it came out fine. If, like me, you don't use pumpkin pie spice, here are the equivalents: 1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. allspice and 1/4 tsp. nutmeg. Also, I left out the nuts and didn't dust with powdered sugar, both personal preferences. I cut it in 16 pieces, rather than 12 but it's very rich-tasting, so I still felt that I had a good dessert.

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    • on November 16, 2008

      Great!!! I cut the oil down from 3/4 cup to 1/3 cup and I'm still giving it five stars! I used All Bran "Buds." IMO, the regular All Bran twigs just wouldn't work. I used a 9x13 pan and baked it at 350 for 40 minues. I loved the nutty, crunchy flavor and I can't wait to try this recipe for muffins!

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    Nutritional Facts for Pumpkin Cake

    Serving Size: 1 (156 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 489.3
    Calories from Fat 204
    Total Fat 22.7 g
    Saturated Fat 3.0 g
    Cholesterol 70.5 mg
    Sodium 406.1 mg
    Total Carbohydrate 71.1 g
    Dietary Fiber 5.9 g
    Sugars 43.8 g
    Protein 7.2 g


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