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

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    BakerNurse's Note:

    I found this recipe in a Cooking Light magazine and made it for my pumpkin-pie-loving son's birthday - it got rave reviews! Very moist and flavorful - something different for that fall dessert! Use Pumpkin Pie Cake Frosting to go with it.

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    Ingredients:

    Serves: 16

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Spray 2, 8-inch round cake pans with Flour Pam.
    3. 3
      Combine granulated sugar, brown sugar and oil in a large bowl and beat with a mixer at medium speed for 2 minutes or until well blended.
    4. 4
      Add egg substitute and eggs; beating until well blended.
    5. 5
      Add pumpkin, blending well.
    6. 6
      Combine flour, baking powder, soda, spice and salt in medium bowl.
    7. 7
      Gradually add flour mixture to pumpkin mixture, beating until just blended.
    8. 8
      Spoon batter into prepared pans.
    9. 9
      Bake at 350°F for 30 minutes or until a wooden pick inserted in the center comes out clean.
    10. 10
      Cool in pans on a wire rack for 10 minutes then remove cakes from pans and cool completely on wire rack.
    11. 11
      Frost with Pumpkin Pie Cake Frosting (Pumpkin Pie Cake Frosting).

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    Ratings & Reviews:

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    Nutritional Facts for Pumpkin Pie Cake

    Serving Size: 1 (79 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 184.8
     
    Calories from Fat 40
    21%
    Total Fat 4.4 g
    6%
    Saturated Fat 0.5 g
    2%
    Cholesterol 26.5 mg
    8%
    Sodium 200.0 mg
    8%
    Total Carbohydrate 33.1 g
    11%
    Dietary Fiber 0.5 g
    2%
    Sugars 19.6 g
    78%
    Protein 3.6 g
    7%

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