Pumpkin Cake Recipe

Name: Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. raisins; 4 eggs; 1 c. Crisco oil; 2/3 c. water; 2 c. pumpkin; 1 1/2 c. white sugar; 1 1/2 c. brown sugar; 3 1/2 c. plain flour, sifted; 2 tsp. soda; 1 tsp. salt; 1 tsp. nutmeg; 1 tsp. cinnamon; 1 pkg. vanilla pudding (instant); 1 c. pecans; 1 Tbsp. vanilla

Servings: persons

1 c. raisins
4 eggs
1 c. Crisco oil
2/3 c. water
2 c. pumpkin
1 1/2 c. white sugar
1 1/2 c. brown sugar
3 1/2 c. plain flour, sifted
2 tsp. soda
1 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1 pkg. vanilla pudding (instant)
1 c. pecans
1 Tbsp. vanilla

1
Preheat oven to 350u00b0.
2
Grease generously and flour 4 coffee cans.
3
Pour a little hot water over 1 cup raisins (let set to be drained before use).
4
Beat together the eggs and Crisco oil; add water and pumpkin.
5
Mix well the following together: sugar (white and brown), flour, soda, salt, nutmeg, cinnamon and instant pudding mix.
6
Combine dry ingredients with first 4 ingredients, already mixed.
7
Add nuts and vanilla.
8
Drain raisins and put in. Mix and divide in 4 (1 pound) coffee cans, filling 1/2 full.
9
Bake 45 minutes at 350u00b0.
10
Can be served plain or with the following topping.

2701

kcal

Calories

115

Fat

355

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 c. raisins, 4 eggs, 1 c. Crisco oil, 2/3 c. water, and more.

Yes, Pumpkin Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cake

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