"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pumpkin Cake Recipe

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This recipe for Pumpkin Cake, by , is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debra Creighton, HB Application Coordinator, Resolute
Added: Wednesday, November 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 package yellow cake mix
3/4 c. sugar (can substitute with Splenda)
1/2 c. applesauce
1 c. canned pumpkin
1/4 c. water
1 tsp. cinnamon
4 lg. eggs (can substitute 1 c. egg substitute)
Sugar-free whipped topping

Directions:
Directions:
Preheat oven to 350. Lightly grease a standard size bundt pan, 9x13 inch baking pan or two 9-inch cake pans. In a large bowl, mix together the cake mix, sugar, applesauce, pumpkin, water, cinnamon and eggs. Beat until well blended. Transfer to the baking dish or cake pans. Bake at 350 for 45 minutes. Top with whipped topping.

 

 

 

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