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    Pumpkin Cake

    Average Rating:

     3 Total Reviews

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    • on November 13, 2010

      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.

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    • on October 27, 2005

      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!

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    • on October 12, 2005

      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.

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    Nutritional Facts for Pumpkin Cake

    Serving Size: 1 (2143 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%
    Detailed Nutrition Values About Nutrition Info
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