Try this Orange-Glazed Pumpkin Cake recipe, or contribute your own.
Suggest a better descriptionHeat oven to 350 degrees F. Grease 10-cup Bundt or tube pan. For cake, beat sugar and Crisco until fluffy. Mix in pumpkin, eggs and water. Combine remaining cake ingredients, mixing well; gradually add to pumpkin mixture; mix well. Spread into pan. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. For glaze, mix all ingredients until smooth; drizzle over cake. From the MM database of Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com
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Serving Size: 1 Serving (113g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 154 | ||
Calories from Fat: 57 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.4g | 9 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 264.4mg | 81 % | |
Sodium 494.9mg | 17 % | |
Potassium 106.9mg | 3 % | |
Total Carbohydrate 14.5g | 4 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 14g | ||
Protein 9.4g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 154
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