Directions:
- In a large bowl, beat the pumpkin, sugar, eggs and oil until well blended. Combine the flour, baking soda, cinnamon, cloves, salt, ginger and nutmeg; gradually beat into pumpkin mixture until blended.
- Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-65 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- In a small bowl, beat cream cheese until fluffy. Add confectionersâ sugar and vanilla; beat until smooth. Frost top and sides of cake. Garnish with pecan halves if desired. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 721.01 Kcal (3019 kJ) | ||
| Calories from fat | 191.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.26g | 33% | |
|---|---|---|---|
| Cholesterol | 59.76mg | 20% | |
| Sodium | 343.56mg | 14% | |
| Potassium | 38.89mg | 1% | |
| Total Carbs | 124.31g | 41% | |
| Sugars | 58.53g | 234% | |
| Dietary Fiber | 0.26g | 1% | |
| Protein | 7.56g | 15% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.4mg | 2% | |
| Calcium | 18.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 328.35 Kcal (1375 kJ) | ||
| Calories from fat | 87.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.68g | 33% | |
|---|---|---|---|
| Cholesterol | 27.21mg | 20% | |
| Sodium | 156.46mg | 14% | |
| Potassium | 17.71mg | 1% | |
| Total Carbs | 56.61g | 41% | |
| Sugars | 26.65g | 234% | |
| Dietary Fiber | 0.12g | 1% | |
| Protein | 3.44g | 15% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.2mg | 2% | |
| Calcium | 8.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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