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Pumpkin Nut Cake


Pumpkin Nut Cake recipe













Trans-fat Free, High Fiber


1 cup sugar
3 large eggs
29 ounces canne pumpkin purée
2 teaspoons cinnamon
½ teaspoon ginger
¼ teaspoon cloves, ground
½ teaspoon salt
12 ounces evaporated milk
1 pound cake mix, yellow
1 cup nuts
4 tablespoons butter
sweet, melted
whipped cream


Preheat oven to 350℉ (180℃).

Mix together sugar, eggs, pumpkin, cinnamon, ginger, cloves, salt and milk.

Line a 9 x 13-inch pan with wax paper and pour the mixture in.

Sprinkle the dry cake mix on top, then sprinkle the nuts.

Pour melted butter evenly over the cake mix and nuts.

Bake at 350℉ (180℃) F for 50 to 60 minutes.

Cool (very important).

Flip over and remove from pan.

Remove the wax paper.

Top with whipped cream (which would dissolve if the cake weren't cooled first).


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 514g (18.1 oz)
Amount per Serving
Calories 117738% of calories from fat
 % Daily Value *
Total Fat 50g 77%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 204mg 68%
Sodium 1237mg 52%
Total Carbohydrate 57g 57%
Dietary Fiber 11g 45%
Sugars g
Protein 43g
Vitamin A 690% Vitamin C 18%
Calcium 39% Iron 40%
* based on a 2,000 calorie diet How is this calculated?


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