Pumpkin Walnut Cake Recipe

Recipesfull introduces to you: Popular Recipes. (Pumpkin Walnut Cake Recipe). Pumpkin pie cake with butter and walnut topping.

Brief

Prep 20 mins

Cook: 50 mins

Total: 1hr10 mins

Servings: 18

Yield: 18 servings

Pumpkin Walnut Cake Recipe

Ingredients

1 (15 ounce) can canned pumpkin puree

1 (12 fluid ounce) can evaporated milk

4 eggs

1 cup white sugar

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground allspice

½ teaspoon salt

1 (18.25 ounce) package yellow cake mix

2 cups chopped walnuts

⅞ cup margarine

softened

Fruits and Vegetables

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.

Step 2

In a large bowl mix pumpkin puree evaporated milk eggs sugar cinnamon nutmeg allspice and salt. Transfer mixture to the prepared pan. Pour dry yellow cake mix over the mixture sprinkle with walnuts and drizzle with melted margarine.

Step 3

Bake 35 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C) and continue baking 15 minutes until a toothpick inserted in the center of the cake comes out clean.

Nutritional Information

Pumpkin Walnut Cake Recipe

Servings Per Recipe:18

Calories: 386.2

% Daily Value *

Protein: 6.6g 13%

Carbohydrates: 39.6g 13%

Dietary Fiber: 2.3g 9%

Sugars: 27g

Fat: 23.7g 37%

Saturated Fat: 4.2g 21%

Cholesterol: 48mg 16%

Vitamin A Iu: 3977.4IU 80%

Niacin Equivalents: 2mg 16%

Vitamin B6: 0.1mg 8%

Vitamin C: 0.7mg 1%

Folate: 50mcg 13%

Calcium: 121.4mg 12%

Iron: 1.2mg 7%

Magnesium: 30.8mg 11%

Potassium: 166.7mg 5%

Sodium: 411.5mg 17%

Thiamin: 0.1mg 12%

Calories From Fat: 213.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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