Autumn Gold Pumpkin Cake

Adapted from Duncan Hines, Fabulous Fall Baking

  • 18 1/4 ozs butter recipe golden cake mix
  • 3 whole eggs
  • 1 c water
  • 1 c canned pumpkin
  • 2 tsps cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 c walnuts, chopped
  • Frosting:
  • 16 ozs vanilla frosting
Preheat oven to 375. Prepare two 8" round cake pans with cooking spray and flour; set aside. In a mixing bowl, combine cake mix, eggs, water, pumpkin, cinnamon, ginger, nutmeg, and walnuts. Mix until moistened. Pour batter evenly between prepared pans. Bake for 35 minutes, or until light golden brown on top. After cooling cake layers, spread frosting between layers, top and sides of cake.
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Posted: 10/13/2000
Cakes
Rated by 2 users (5.00)
WW Points* : 6.78
16 servings
Nutrition Facts
Servings Per Recipe 16
Amount Per Serving
Calories 302
Calories from Fat 106 (35%)
% Daily Value *
Total Fat 11g 17%
Saturated Fat 3g 15%
Monounsaturated Fat 1g
Polyunsaturated Fat 1g
Trans Fat 2g
Cholesterol 35g 12%
Sodium 224mg 9%
Potassium 17mg 6%
Total Carbohydrate46g 15%
Dietary Fiber 0.9g 4%
Sugars 34g
Protein 3g 4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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