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Pumpkin Cake

Natural.Foodie's picture
This Pumpkin Cake tastes fabulous ! Bite into a chunk of this superly delicious Pumpkin Cake and tell me if you like it !
  Packed brown sugar 2 Cup (32 tbs)
  Egg 4
  Cooking oil 1 Cup (16 tbs)
  Pumpkin 2 Cup (32 tbs)
  Rye flour 1 3⁄4 Cup (28 tbs)
  Barley 1⁄4 Cup (4 tbs)
  Baking soda 2 Teaspoon
  Cinnamon 2 1⁄2 Teaspoon
  Ginger 1 Teaspoon
  Nutmeg 1 Teaspoon
  Salt 1 Teaspoon
  Cream cheese icing 2 Tablespoon (For Frosting)
  Chopped nuts 1 Teaspoon (For Garnishing)

Cream together brown sugar, eggs, and oil in the Bosch bowl.
Alternately add pumpkin and dry ingredients.
Blend thoroughly.
Pour into a greased and floured 9 x 13 inch baking dish, and bake in a 350° F.oven for 35 minutes or until a toothpick inserted in the center comes out clean.
Cool, and frost with Cream Cheese Icing.
Sprinkle with chopped nuts.

Recipe Summary


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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5211 Calories from Fat 2503

% Daily Value*

Total Fat 283 g435.4%

Saturated Fat 44.7 g223.4%

Trans Fat 0 g

Cholesterol 845.9 mg282%

Sodium 5144.7 mg214.4%

Total Carbohydrates 652 g217.5%

Dietary Fiber 55.5 g221.9%

Sugars 471.9 g

Protein 59 g117.4%

Vitamin A 363.5% Vitamin C 36.3%

Calcium 78.4% Iron 124.5%

*Based on a 2000 Calorie diet

Pumpkin Cake Recipe