Pumpkin Cake

75 mins (prep 15, cooking 60)
14 ingredients
12 servings
I've probably made this 25 times now, and each time I double the recipe using the big can of pumpkin (I think it's 29 oz) and bake in a 14x9 pyrex pan. I turn down the oven to 340 to accommodate the larger pan. It's delicious and always gets requests for the recipe. I have also done completely without the cream cheese, and it still doesn't last long! Here's a winner any time of the year!

Categories:  holiday , weeknight , cakes , oven , equipment , <-4-hours , thanksgiving , time-to-make , dessert ,
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Serving Size (70.89 g)
Servings 12
Amount per Serving
Calories 242.22 Calories from Fat 3.42
% Daily Value *
Total Fat 0.38g 7.03%
Saturated Fat 0.14g 8.23%
Trans Fat 0.0g %
Cholesterol 0.85mg 3.4%
Sodium 358.11mg 179.05%
Total Carbohydrate 56.64g 226.56%
Dietary Fiber 0.92 g 44.02%
Sugars 40.02 g %
Protein 3.31g 79.42%
Vitamin A 6.04IU% Vitamin C 0.03mg%
Calcium 34.86mg% Iron 1.07mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
salad oil, walnut halves, confectioners' sugar