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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

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.

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 4.6 Fat, 0.1 Meat, 0.1 Milk, 0.6 Other Carbs, 0.7 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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Servings

Ingredients

2.0
2 cup sugar 0.5
0 1/2 cup margarine 0.75
0 3/4 tsp salt 2.0
2 cup canned solid pack pumpkin 3.0
3 each eggs 1.25
1 1/4 cup lowfat milk 2.5
2 1/2 cup white all purpose flour 1.25
1 1/4 tsp low sodium baking powder 0.75
0 3/4 tsp baking soda 1.0
1 tsp ground cinnamon 1.0
1 tsp ground nutmeg 1.0
1 each cooking spray

Directions

Preheat oven to 350 degrees F.
In a mixing bowl, cream the sugar, margarine, and salt for 10 minutes at medium speed.
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.
In a separate bowl mix flour, baking powder, baking soda, cinnamon, and nutmeg. Add to above mixture. Mix at low speed for 1 minute.
Pour batter into 9" x 13" baking pan sprayed with nonstick cooking spray. Bake for 35 to 40 minutes. Cut cake into 24 pieces.