Pumpkin Spice Cake Recipe
Ingredients
| Spice cake mix | 1 Cup (16 tbs) (1 Package) | |
| Eggs | 2 | |
| Oil | 1⁄4 Cup (4 tbs) | |
| Water | 1⁄2 Cup (8 tbs) | |
| Pumpkin | 1 Can (10 oz) | |
| Chopped walnuts | 1⁄2 Cup (8 tbs) | |
| Powdered sugar | 1 Tablespoon, sifted |
Nutrition Facts
Serving size: Complete recipe
Calories 2092 Calories from Fat 1346
% Daily Value*
Total Fat 152 g234.2%
Saturated Fat 19.9 g99.7%
Trans Fat 0 g
Cholesterol 423 mg141%
Sodium 1068 mg44.5%
Total Carbohydrates 151 g50.3%
Dietary Fiber 14.1 g56.5%
Sugars 71.2 g
Protein 42 g84.7%
Vitamin A 428.5% Vitamin C 42.5%
Calcium 42.8% Iron 46.3%
*Based on a 2000 Calorie diet
Directions
Stir in nuts.
For 2 quartlayer cake: Divide batter between 2 wax paper lined, glass baking dishes.
Cook one layer at a time on bake (6) for 6 minutes.
Turn dish.
Cook on high (9) for 3 minutes.
After 5 minutes; remove cake from dish to cool.
Stack layers and dust with powdered sugar before serving.
For bundt or tube cake: Follow dish manufacturer's instructions regarding greasing.
Pour batter into dish.
Cook on high (9) for 10 to 12 minutes.
Turn dish every 3 minutes.
After 5 minutes, remove cake from dish to cool.
Dust with powdered sugar before serving.
Chef
