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"Our family grows lots of pumpkins, but I have to put dibs on some or the children will carve every one!" exclaims Margaret Slocum of Ridgefield, Washington. "I like to use them - or convenient canned pumpkin - in this moist cake."
Nutritional Facts 1 serving (1 piece) equals 275 calories, 8 g fat (3 g saturated fat), 61 mg cholesterol, 335 mg sodium, 49 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Pumpkin Bundt Cake in Quick Cooking November/December 1999, p14
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Reviewed on Nov. 10, 2011 by BJHoover
Moist and tasty. I reduced the white sugar to a half cup and added a half cup of raw pumpkin seeds. Also used pumpkin I pureed myself with small bits of pumpkin still in it. Both added nice texture and color.
Reviewed on Nov. 06, 2010 by M.K
The first time I made this recipe exactly as given. I found it to be rather dry and needed some no flavor. Sooo... I used the basic recipe but added 1 1/2 to 2 teas. cinnamon and 1/2 teas. pumpkin pie spice, 1/2 cup sour cream (or 1/4 c. apple sauce and 1/4 cup sour cream). Threw in chopped walnuts and some tart dried cherries (cranberries would be even better) and obtained a moister wonderful tasty result. Now this is one of our favorite recipes.... have made it three times already in the past month; my family can't seem to get enough of it.
Reviewed on Oct. 05, 2010 by tracy197600
wonderful!!!!! just wonderful!!!!!
Reviewed on Feb. 02, 2010 by Sharrie10@verizon.net
extremely easy and very tasty! Definitely a favorite in my family.
Reviewed on Oct. 15, 2009 by marketmemaw
This is now one of my family favorites. I added mini chocolate chips and even my grandkids love it!
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