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Quick Pumpkin Cake

Dessert.Master's picture
Ingredients
  Yellow cake mix 18 1⁄2 Ounce (1 Package)
  Eggs 2
  Water 1⁄4 Cup (4 tbs)
  Baking soda 2 Teaspoon
  Canned pumpkin 16 Ounce (1 Can)
  Pumpkin pie spice 2 Teaspoon
  Caramel fluff topping/Honey ginger 1⁄4 Cup (4 tbs)
Directions

Heat oven to 350°.
Grease and flour 12-cup bundt pan or oblong pan, 13X9X2 inches.
Blend all ingredients except Caramel Fluff Topping on low speed in large mixer bowl.
Beat 4 minutes on medium speed.
Pour batter into pan.
Bake until wooden pick inserted in center comes out clean, 40 to 45 minutes.
Cool.
Sever with whipped cream

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Dessert
Method: 
Baked
Ingredient: 
Pumpkin
Interest: 
Quick

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Average: 4.4 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2762 Calories from Fat 614

% Daily Value*

Total Fat 70 g107.3%

Saturated Fat 24.4 g121.9%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 6300.2 mg262.5%

Total Carbohydrates 499 g166.4%

Dietary Fiber 26.8 g107.2%

Sugars 271.6 g

Protein 42 g85%

Vitamin A 1422.3% Vitamin C 35.7%

Calcium 23.9% Iron 56.1%

*Based on a 2000 Calorie diet

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Quick Pumpkin Cake Recipe