Try this Pumpkin Cake recipe, or contribute your own.
Suggest a better descriptionBeat the eggs in a mixing bowl, then add pumpkin, sugar, evaporated milk, spices and vanilla. Mix well.
Pour into an ungreased 9"x13" cake pan.
Gently sprinkle the dry cake mix over the batter in the pan. Make sure it is distributed evenly.
Carefully pour the melted butter over the cake mix – try to moisten all of the dry cake mix with the butter.
Sprinkle pecans on top.
Bake in oven at 350 for for one hour.
To cut back on the fat you can use ½ cup melted butter and ½ cup melted margarine. I used Smart Balance 50/50 butter blend, which is half butter and half non-hydrogenated oils.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (136g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 426 | ||
Calories from Fat: 264 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.3g | 39 % | |
Saturated Fat 12.1g | 61 % | |
Monounsaturated Fat 10.6g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 107.4mg | 33 % | |
Sodium 7396.1mg | 255 % | |
Potassium 208.6mg | 5 % | |
Total Carbohydrate 37.1g | 11 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 35.6g | ||
Protein 5.8g | 8 % | |
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: 426
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