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

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    15 mins

    55 mins

    Birgit 2's Note:

    Great alternative to Pumpkin Pie! Even people that don't care for pumpkin (like myself :) ) love this cake. I usually use homemade pumpkin puree but I'm sure canned pumpkin will work just as well. You may want to use less sugar, though. This cake can easily made one or two days in advance; it's very moist.

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    Ingredients:

    Yield:

    baking ...

    Units: US | Metric

    Cream Cheese Icing

    Directions:

    1. 1
      Blend sugar, pumpkin, oil, and eggs in a large bowl.
    2. 2
      Add flour, salt, soda, baking powder and cinnamon; blend together.
    3. 3
      Add pecans and coconut.
    4. 4
      Bake in oblong pan at 350 F for 45 minutes, then check cake.
    5. 5
      If not done, lower temperature to 300F and bake for 10 minutes or until done.
    6. 6
      Mix margarine, cream cheese, powdered sugar, and vanilla by hand or mixer.
    7. 7
      Add pecans and coconut, mix.
    8. 8
      Spread on cooled cake.

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    Ratings & Reviews:

    • on November 13, 2010

      45

      This was good but I did change it up a bit. I used one cup sugar and one cup splenda. Instead of all the oil I used one cup of applesauce and 1/2 cup of canola oil. I also used one cup white flour and one cup of wheat. I didn't add the pecans or the coconut and didn't add the icing. We all enjoyed this. We ghouth it could use a bit more cinnamon though. I cooked it in a bundt pan for 45 minutes.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 27, 2005

      55

      Wow! This cake is so moist! I live in Japan and brought this cake to a Halloween Party for my high school students. It was a big success! I didn't peel the pumpkin, left it on for color and added nutrients, maybe the skin is thinner in Japan? It's delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 12, 2005

      55

      This is a great recipe for using fresh pumpkin. The taste is excellent and the cake is very moist. I brought the cake to work with me and the patients were thrilled. I baked it in a bundt 10-cup pan.

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

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    Nutritional Facts for Pumpkin Cake

    Serving Size: 1 (2087 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 8359.6
     
    Calories from Fat 4437
    53%
    Total Fat 493.1 g
    758%
    Saturated Fat 123.5 g
    617%
    Cholesterol 1095.4 mg
    365%
    Sodium 5462.6 mg
    227%
    Total Carbohydrate 944.1 g
    314%
    Dietary Fiber 18.9 g
    75%
    Sugars 717.0 g
    2868%
    Protein 78.1 g
    156%

    The following items or measurements are not included:

    margarine

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