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Pumpkin Cake
Source: USDA Food, Nutrition, and Consumer Services

This homemade cake featuring pumpkin will be a big hit at your next holiday or gathering.

Prep Time: 13 minutes
Cook Time: 35 minutes
Difficulty: Easy

Nutrition Facts

Makes 24 servings
Amount Per Serving
Calories 142.1
Total Carbs 24.2 g
Dietary Fiber 1.3 g
Sugars 13.2 g
Total Fat 4.6 g
Saturated Fat 1.0 g
Unsaturated Fat 0.1 g
Potassium 49.4 mg
Protein 2.9 g
Sodium 163.4 mg
Dietary Exchanges
1 Fat , 1/2 Meat , 1 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 cup  sugar
0 1/2 cup  margarine
0 3/4 tsp  salt
2 cup  canned solid pack pumpkin
3 each  eggs
1 1/4 cup  lowfat milk
2 1/2 cup  white all purpose flour
1 1/4 tsp  low sodium baking powder
0 3/4 tsp  baking soda
1 tsp  ground cinnamon
1 tsp  ground nutmeg
1 each  cooking spray
  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, cream the sugar, margarine, and salt for 10 minutes at medium speed.
  3. Add pumpkin and mix for 2 minutes, scraping down sides of bowl. Continue to mix and slowly add eggs, scraping down sides of bowl. Then slowly add milk, and again scrape down sides of bowl.
  4. In a separate bowl mix flour, baking powder, baking soda, cinnamon, and nutmeg. Add to above mixture. Mix at low speed for 1 minute.
  5. Pour batter into 9" x 13" baking pan sprayed with nonstick cooking spray. Bake for 35 to 40 minutes. Cut cake into 24 pieces.

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