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Pumpkin Cake Three Rivers

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Submitted by PeggyJM

YIELD

1 cake

PREP

25 min

COOK

55 min

READY

90 min

Ingredients

1 1
BOX BOX CAKE MIX, YELLOW
reserve 3/4 cup *
1 113
STICK G BUTTER
1 1
EACH EACH EGGS
lightly beaten
Pumpkin mixture
1 1
LARGE CAN LARGE CAN PUMPKIN *
3 3
LARGE LARGE EGGS
lightly beaten
½ 118
CUP ML BROWN SUGAR *
¼ 59
CUP ML SUGAR
white
158
1 ½ 7.5
TEASPOONS ML CINNAMON
½ 2.5
TEASPOON ML GINGER
½ 2.5
TEASPOON ML CLOVES
ground
Topping
¾ 177
CUP ML CAKE MIX *
½ 118
CUP ML SUGAR
white
¼ 59
CUP ML BUTTER
softened
1 237
CUP ML NUTS
chopped, optional

Directions

Blend butter and egg into cake mix and press into greased and floured 9×12×2 in pan.

Use the back of a spoon to pat this mixture evenly over the bottom and 1 inch up the sides of the pan.

Gently mix pumpkin, eggs, sugars, milk and seasonings.

Pour over unbaked mixture.

Blend reserved cake mix with sugar and butter.

Roll into walnut sized balls and place over the pumpkin mixture.

Sprinkle with nuts if desired.

Bake 350℉ (180℃) F for 55 minutes.

Can be frozen.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 185g (6.5 oz)
Amount per Serving
Calories 772 68% from fat
 % Daily Value *
Total Fat 59g 90%
Saturated Fat 27g 134%
Trans Fat 0g
Cholesterol 302mg 101%
Sodium 343mg 14%
Total Carbohydrate 18g 18%
Dietary Fiber 5g 21%
Sugars g
Protein 29g
Vitamin A 218% Vitamin C 6%
Calcium 14% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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