Components
Unique recipe makes 1 – 12×18 inch pan Change Servings
Makes servings US Metric Regulate Recipe (Assist)
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2 cups white sugar
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1 1/four cups vegetable oil
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1 teaspoon vanilla extract
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2 cups canned pumpkin
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four eggs
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2 cups all-function flour
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three teaspoons baking powder
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2 teaspoons baking soda
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1/four teaspoon salt
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2 teaspoons floor cinnamon
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1 cup chopped walnuts (elective)
Examine All Add to Buying Listing
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PREP
30 minutes
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COOK
30 minutes
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READY IN
1 hr
Instructions
- Preheat oven to 350 levels F (one hundred seventy five levels C). Grease and flour a 12×18 inch pan. Sift collectively the flour, baking powder, baking soda, salt and cinnamon. Put aside.
- In a big bowl mix sugar and oil. Mix in vanilla and pumpkin, then beat in eggs separately. Steadily beat in flour combination. Stir in nuts. Unfold batter into ready 12×18 inch pan.
- Bake within the preheated oven for half-hour, or till a toothpick inserted into the middle of the cake comes out clear. Permit to chill.
Vitamin
- Energy
- 438 kcal
- 22%
- Carbohydrates
- forty six.eight g
- 15%
- Ldl cholesterol
- 60 mg
- 20%
- Fats
- 26.eight g
- forty one%
- Fiber
- 2.2 g
- 9%
- Protein
- 5.three g
- eleven%
- Sodium
- 404 mg
- sixteen%
* % Every day Values are based mostly on a 2,000 calorie weight-reduction plan.
Recipe by SUE CASE
“Scrumptious pumpkin spice cake baked in a sheet pan. Very moist and nice for potlucks. When cool, prime together with your favourite cream cheese frosting.”
