Pumpkin Cake with Cream Cheese Frosting

dearlilliestudio.com
Pumpkin Cake with Cream Cheese Frosting
13
1650
65

Ingredients

  • 1 yellow cake mix (18.5 oz)
  • 3 3/8 ounces vanilla instant pudding
  • 16 ounces pumpkin
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 3 eggs
  • 2 teaspoons pumpkin pie spice (optional *)
  • 1/2 cup pecans (optional – we aren’t big pecan fans so we don’t use them)
  • 3 tablespoons butter
  • 5 ounces cream cheese
  • 1 teaspoon vanilla
  • 1/2 tablespoon maple syrup (I sometimes do a full tablespoon)
  • 3 cups confectioners sugar

Directions

  1. Heat oven to 325 degrees. In a large mixing bowl combine all ingredients except for pecans. Mix on medium speed for 2 minutes, then increase speed to medium/high for another three minutes. If you are adding nuts, stir them in. Spoon batter into prepared pan(s). Bake at 325 degrees for 45 to 55 minutes (that’s for a bundt cake, for a three layer regular cake they cook for less time) or until a toothpick inserted in center of cake comes out clean. Cool for ten minutes. (I always shake it when I pull it out of the oven first and then let it cool). Remove from pan and let cool completely on rack.
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NutritionView more

1650Calories
Sodium60%DV1440mg
Fat122%DV79g
Protein31%DV16g
Carbs76%DV228g
Fiber16%DV4g

PER SERVING *

Calories1650Calories from Fat710
% DAILY VALUE*
Total Fat79g122%
Saturated Fat19g95%
Trans Fat1g
Cholesterol220mg73%
Sodium1440mg60%
Potassium730mg21%
Protein16g31%
Calories from Fat710
% DAILY VALUE*
Total Carbohydrate228g76%
Dietary Fiber4g16%
Sugars187g374%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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