Spiced Pumpkin Cake In Coffee Cans Recipe

Name: Spiced Pumpkin Cake In Coffee Cans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. sugar; 3 1/2 c. flour; 2 tsp. baking soda; 1/2 tsp. salt; 2 tsp. cinnamon; 2 tsp. pumpkin pie spice; 4 eggs; 1 (16 oz.) can pumpkin; 1 c. oil; 1 c. water; 1 c. walnuts, chopped; 1 c. raisins; 1 c. coconut

Servings: persons

3 c. sugar
3 1/2 c. flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
2 tsp. pumpkin pie spice
4 eggs
1 (16 oz.) can pumpkin
1 c. oil
1 c. water
1 c. walnuts, chopped
1 c. raisins
1 c. coconut

1
Beat eggs.
2
Mix all dry ingredients together and gradually add to bowl with eggs.
3
Beat slowly.
4
When batter is smooth, add the pumpkin, oil, water, walnuts, raisins and coconut; beat until everything is well blended.
5
Grease four 1-pound coffee cans with oil and dust with flour.
6
Fill cans up 3/4 full.
7
All cans are baked at one time.
8
Bake at 350u00b0 for 1 hour.
9
Test with a long tester in center to be sure it is done.
10
Cool on wire rack.
11
Take out of cans; wrap in clear wrap.
12
Can be frozen until needed.

2533

kcal

Calories

111

Fat

351

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 13 ingredients. The key ingredients include: 3 c. sugar, 3 1/2 c. flour, 2 tsp. baking soda, 1/2 tsp. salt, and more.

Yes, Spiced Pumpkin Cake In Coffee Cans 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.

Spiced Pumpkin Cake In Coffee Cans

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