Pumpkin Puree 1 1/2 Cup All-Purpose Flour 1/2 Cup Cream Cheese 1/2 Cup Pecans 3 Eggs 1 Cup Brown Sugar 1 Tbsp Sugar 1/2 Tsp Salt 1/2 Tsp Ground Cloves 1/2 Tsp Ground Cinnamon 1/4 Tsp Ground Nutmeg 1 Tsp Baking Powder 1 Tsp Baking Soda 1/2 Cup Vegetable Oil 1/2 Tsp Vanilla Extract PREPARATIONS: 1- Dice the pecans finely. DIRECTIONS: 1- Beat two eggs in a bowl until fluffy. 2- Add brown sugar, 1/2 tsp salt, ground cloves, ground cinnamon, ground nutmeg, and stir well. 3- Add vegetable oil and pumpkin puree to the bowl and whisk thoroughly. 4- Combine all purpose flour, baking powder, baking soda, stir and gradually add to the bowl. 5- Keep whisking while adding the flour mixture. 6- Add the walnuts to the mixture and stir thoroughly. FILLING: 7- Beat an egg until stiff. 8- Add vanilla extract and a tbsp sugar and whisk. 9- Add cheese cream and continue whisking until well mixed. 10- Grease a cake pan with vegetable oil. 11- Pour half of the batter into the cake pan. 12- Add the filling right in the middle. 13- Add the rest of the batter on top. 14- Preheat the oven to 350º F (177º C), bake the pumpkin cake for 50 to 55 minutes or until well cooked.
PUMPKIN CAKE CALORIES & NUTRITION VALUES
Pumpkin Cake contains very high amounts of vitamin A. Using fresh ingredients to prepare this recipe can make a big difference. Freshly made pumpkin puree can bring tons of benefits to this delicious cake. Pumpkin is known for its minerals. Pecans are good source of antioxidants. They're rich in vitamin E and vitamin B. They're also high in protein. 3.5 oz (100g) of pumpkin cake contains 327 calories and 181 calories from fat. An average slice can weigh somewhere between 100 to 150g. It contains more than five percent protein. Pumpkin cake is not considered a full meal, but it is a delicious treat next to coffee or cake.
nutritional factsServing Size 100g
Amount Per Serving