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

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    25 mins

    1 hrs

    nickie409's Note:

    I had this cake a couple of years ago, and it was so good, it has stuck in my mind. This cake is so very moist and delicious. It is my family's choice for the holidays instead of pumpkin pie.

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    Ingredients:

    Servings:

    Units: US | Metric

    Bottom layer

    Top layer

    For after cake is out of oven

    Directions:

    1. 1
      Bottom layer: Combine all ingredients in a bowl; mix well.
    2. 2
      Pour into 9x13 greased and floured pan and set aside.
    3. 3
      Top layer: Combine all ingredients in a bowl; mix well.
    4. 4
      Carefully pour over bottom layer, spreading evenly all around.
    5. 5
      Bake in 350F oven for 1 hour.
    6. 6
      Turn heat down to 300°F, bake for 1/2 hour longer.
    7. 7
      As soon as cake is out, loosen sides with knife.
    8. 8
      Pour melted butter or margarine over entire cake.
    9. 9
      Cool for about 40 minutes on wire rack.
    10. 10
      Cut with knife, turn over onto foil lined cookie sheet.
    11. 11
      Serve.

    Ratings & Reviews:

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    Nutritional Facts for Pumpkin Chiffon Cake

    Serving Size: 1 (149 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 604.6
     
    Calories from Fat 326
    53%
    Total Fat 36.2 g
    55%
    Saturated Fat 10.5 g
    52%
    Cholesterol 138.0 mg
    46%
    Sodium 722.5 mg
    30%
    Total Carbohydrate 63.7 g
    21%
    Dietary Fiber 0.8 g
    3%
    Sugars 43.3 g
    173%
    Protein 8.0 g
    16%

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