Pumpkin Kahlua Cake Recipe




 Spice cake mix/Without pudding18 1⁄2 Ounce (1 Package)
 Canned pumpkin/2 cups mashed cooked pumpkin16 Ounce, mashed
 Water1⁄4 Cup (4 tbs)
 Whipped topping mix1 1⁄2 Ounce (1 Envelope)
 Kahlua glaze1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2568 Calories from Fat 311

% Daily Value*

Total Fat 46 g71.5%

Saturated Fat 25.3 g126.7%

Trans Fat 0 g

Cholesterol 845.9 mg

Sodium 4264.7 mg177.7%

Total Carbohydrates 506 g168.5%

Dietary Fiber 13.2 g52.6%

Sugars 261.9 g

Protein 55 g110.4%

Vitamin A 1431.6% Vitamin C 31.8%

Calcium 119.4% Iron 55.4%

*Based on a 2000 Calorie diet


Combine cake mix and pumpkin in a mixing bowl, beat at low speed of an electric mixer until cake mix is moistened.
Increase electric mixer speed to medium, and add the eggs, one at a time, beating well after each addition.
Add water and whipped topping mix, beat batter 2 minutes.
Pour batter into a greased and floured 13- x 9- x 2-inch baking pan.
Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes.
Remove cake from pan, and place on a serving tray.
Allow cake to cool slightly.
Drizzle cake with Kahlua Glaze.