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    You are in: Home / Recipes / Pumpkin Spice Cake With Pumpkin Cream Cheese Frosting Recipe
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    Pumpkin Spice Cake With Pumpkin Cream Cheese Frosting

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on December 10, 2012

      Love this recipe! The only problem I had was the frosting being too runny, but that could have been because I used fresh cooked pumpkin instead of canned. Next time I'll probably not use the juice, I thought the frosting tasted more like orange than pumpkin

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    • on November 30, 2009

      This was excellent! I made this as a special Thanksgiving treat as an American living in England. I made it as cupcakes instead of one big cake, and it worked out really well! I took loads of them to a ladies' meeting I had on Thanksgiving night and they raved about it, asking for the recipe. It's amazing and will definitely be turning up in our house each Halloween/Thanksgiving. It's loads better than Pumpkin Pie anyday!

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    • on October 28, 2009

      This was a HUGE hit at my daughter's fourth birthday party! I had no left overs :( I used whole wheat flour, added a bit more pumpkin to the frosting (the rest of the can) and baked it in a bunt pan (took about 60 minutes) so I ended up with way too much frosting but I'm freezing it to top off a pumpkin pie on Thanksgiving! I sprinkled chocolate chips on the top and they were so good I may add them in the batter next time. I baked the cake two days in advance, frosted it one and I think the taste improved while waiting! I have baked pumpkin cakes before, but this is, by far, the best! Thanks for posting.

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    • on October 17, 2009

      The cake is one of the best from scratch recipes I've tried. The frosting is good but my orange was really ripe and strong and it overpowered the frosting. Next time I would add the zest, taste, then add more if I needed. I put little brach's pumpkins on top to decorate and the kids loved them!

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    • on April 06, 2009

      Kitty we loved this cake, I had fresh frozen pumpkin in my freezer calling out to use and I'm delighted to have chosen this great cake recipe, the only change I made was I used 2 teaspoons maple extract in place of the vanilla, the frosting took this cake to yet another level, thanks for this great pumpkin cake recipe!

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    • on March 24, 2009

      This cake was moist and delicious. I omitted the orange zest in the frosting and used regular old OJ because that was what I had. I also added cinnamon to the frosting. The frosting was unique in flavor and complemented the cake well. I was a little worried it would be too much pumpkin, but it wasn't. I will definitely make this again.

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    Nutritional Facts for Pumpkin Spice Cake With Pumpkin Cream Cheese Frosting

    Serving Size: 1 (128 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 446.2
     
    Calories from Fat 157
    35%
    Total Fat 17.5 g
    26%
    Saturated Fat 10.4 g
    52%
    Cholesterol 81.3 mg
    27%
    Sodium 197.6 mg
    8%
    Total Carbohydrate 70.0 g
    23%
    Dietary Fiber 0.6 g
    2%
    Sugars 56.3 g
    225%
    Protein 4.1 g
    8%

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