Pumpkin Custard Cake Recipe
Ingredients
- Ingredients:
- 1 package yellow cake mix
- 1-1/3 cups water
- 3 eggs
- 2 cups (1 pound 2 ounce can) pumpkin pie mix
- 2 eggs
- 1/2 cup boiling water
Directions
- Directions:
- 1. Grease bottom only of 13x9-inch pan.
- 2. In large mixer bowl, combine dry cake mix, water and 3 eggs. Blend and beat as directed on package.
- 3. Pour into prepared pan. In small mixer bowl, beat pumpkin and 2 eggs. Pour evenly over batter. Pour boiling water over all.
- 4. Bake at 350 degrees for 40 to 45 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 14 servings | |
| Calories 224 | |
| Calories from Fat 53 | 24% |
| Total Fat 5.95g | 7% |
| Saturated Fat 1.17g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 349mg | 15% |
| Potassium 105mg | 3% |
| Total Carbs 39.53g | 11% |
| Dietary Fiber 3.6g | 12% |
| Sugars 0.12g | 0% |
| Protein 4.04g | 6% |
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Comments
November 23, 2010This looks like a great recipe...just in time for Thanksgiving. Thanks for sharing Joann!
