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White Pumpkin Cakes (Sandra Lee) Recipe

White Pumpkin Cakes (Sandra Lee) Recipe

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Ingredients:

Serving

2 large eggs
1 (14-oz) box pumpkin quick bread mix (recommended: pillsbury )
3 tbsp vegetable oil
1 cup water or apple cider
2 cups confectioners' sugar
2 tbsp orange liqueur
clear or white sanding sugar

Directions:

Icing:
Preheat oven to 375 degrees F. Spray a 6 count muffin Bundt pan and a 12-count brownie Bundt pan with nonstick cooking spray. If you do not have bunt pans regular muffin pans can be used.
Blend quick bread mix with water or apple cider, oil and eggs. Blend until smooth.
Pour batter into pans. Bake until golden and toothpick inserted in center comes out clean. 12 to 14 minutes for brownie pan, 15 to 18 minutes for muffin pan. Transfer to a rack and cool completely.
For the icing:
In a large bowl, combine the confectioners' sugar, the orange liquor and blend with a whisk until smooth. Transfer icing to a large re-sealable plastic bag and snip the corner of the bag off with a pair of scissors. Drizzle the icing over each cake and sprinkle with sanding sugar.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	559.23 Kcal (2341 kJ)
Calories from fat	154.53 Kcal
		% Daily Value*
Total Fat	17.17g	26%
Cholesterol	62.37mg	21%
Sodium	27.83mg	1%
Potassium	213.03mg	5%
Total Carbs	89.2g	30%
Sugars	60g	240%
Dietary Fiber	2.34g	9%
Protein	13.09g	26%
Vitamin A	0.8mg	25%
Iron	1.8mg	10%
Calcium	140.1mg	14%

Amount Per 100 g
Calories	492.19 Kcal (2061 kJ)
Calories from fat	136 Kcal
		% Daily Value*
Total Fat	15.11g	26%
Cholesterol	54.89mg	21%
Sodium	24.49mg	1%
Potassium	187.5mg	5%
Total Carbs	78.51g	30%
Sugars	52.81g	240%
Dietary Fiber	2.06g	9%
Protein	11.52g	26%
Vitamin A	0.7mg	25%
Iron	1.5mg	10%
Calcium	123.3mg	14%

* 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.

Tastes

salty
savory
bitter
sweet

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