Recipe Details
Ingredients
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1(15 ounce) cancanned pumpkin puree
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2cupswhite sugar
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1cupvegetable oil
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4largeeggs
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2cupsall-purpose flour
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2teaspoonsbaking soda
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1teaspoonground cinnamon
-
½teaspoonsalt
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1(3 ounce) packagecream cheese
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5tablespoonsbutter, softened
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1teaspoonvanilla extract
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1 ¾cupsconfectioners’ sugar
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3teaspoonsmilk
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1cupchopped walnuts
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 10×15-inch baking pan.
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Beat pumpkin, 2 cups white sugar, and oil in a mixing bowl; add eggs and mix well.
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Combine flour, baking soda, cinnamon, and salt in another bowl; add to pumpkin mixture and beat until well blended. Pour batter into prepared baking pan.
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Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 25 to 30 minutes. Set cake aside to cool.
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Beat cream cheese, butter, and vanilla together in a mixing bowl until smooth. Gradually beat in confectioners’ sugar; add milk until frosting reaches desired spreading consistency. Frost cooled cake and sprinkle with nuts.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe20 | |
| Calories362 | |
| % Daily Value * | |
| Total Fat 20g |
26% |
| Saturated Fat 5g |
25% |
| Cholesterol 50mg |
17% |
| Sodium 283mg |
12% |
| Total Carbohydrate 43g |
16% |
| Dietary Fiber 1g |
5% |
| Total Sugars 31g |
|
| Protein 4g |
8% |
| Vitamin C 1mg |
1% |
| Calcium 24mg |
2% |
| Iron 1mg |
7% |
| Potassium 104mg |
2% |
* 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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