Pumpkin Cake
Yield
servingsPrep
5 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 2 | cups |
sugar
|
|
| 1 | cup |
vegetable oil
|
|
| 2 | cups |
pumpkin pie filling
|
* |
| 3 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
|
|
| 6 | ounces |
chocolate chips
|
|
| 2 | teaspoons |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 473 | ml |
sugar
|
|
| 237 | ml |
vegetable oil
|
|
| 473 | ml |
pumpkin pie filling
|
* |
| 7.1E+2 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
|
|
| 173.4 | ml/g |
chocolate chips
|
|
| 1E+1 | ml |
baking powder
|
|
Directions
Cream eggs and sugar.
Add remaining ingredients.
Mix well.
Pour into greased bundt or tube pan.
Bake at 350℉ (180℃) for 1 hour and 10 minutes.
