PUMPKIN FACE CAKE RECIPES

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PUMPKIN CAKE I RECIPE | ALLRECIPES



Pumpkin Cake I Recipe | Allrecipes image

Even though pumpkin is a fall favorite, this spice cake recipe using canned pumpkin puree is good any time of the year.

Provided by D Adams

Categories     Fruits and Vegetables    Vegetables    Squash

Total Time 1 hours 20 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 1 10-inch bundt cake

Number Of Ingredients 13

1 cup vegetable oil
3 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2?½ cups white sugar
2?½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
¼ teaspoon salt
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch bundt or tube pan.
  • Blend oil, beaten eggs, pumpkin and vanilla together.
  • Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.
  • Bake in preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. Let cake cool in pan for 5 minutes, then turn out onto a plate and sprinkle with confectioners' sugar.

Nutrition Facts : Calories 517.3 calories, CarbohydrateContent 66.4 g, CholesterolContent 46.5 mg, FatContent 26.6 g, FiberContent 2.7 g, ProteinContent 6.2 g, SaturatedFatContent 3.5 g, SodiumContent 257.7 mg, SugarContent 43.4 g

EASY PUMPKIN CAKE RECIPE | ALLRECIPES



Easy Pumpkin Cake Recipe | Allrecipes image

Excellent fall or anytime cake. Dust with confectioners sugar before serving.

Provided by Jennifer

Categories     Fruits and Vegetables    Vegetables    Squash

Yield 1 tube cake

Number Of Ingredients 10

1?½ cups vegetable oil
2 cups white sugar
4 eggs
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
3 teaspoons ground cinnamon
1 teaspoon salt
2 cups solid pack pumpkin puree
½ cup chopped walnuts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch tube pan. Sift together flour, soda, baking powder, cinnamon and salt. Set aside.
  • In a large bowl, combine oil and sugar. Add eggs one at a time and mix well. Add the flour mixture and beat until smooth. Add nuts and pumpkin and blend until smooth. Pour batter into greased 10 inch tube pan.
  • Bake at 375 degrees F (190 degrees C) for 1 hour or until a toothpick inserted into the center of cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and finish cooling. Dust with confectioners sugar before serving.

Nutrition Facts : Calories 477.7 calories, CarbohydrateContent 53.1 g, CholesterolContent 53.1 mg, FatContent 28.1 g, FiberContent 2.3 g, ProteinContent 5.6 g, SaturatedFatContent 3.8 g, SodiumContent 520.6 mg, SugarContent 30 g

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