Try pumpkin cake instead of pie for Thanksgiving (1948)

Pumpkin cake instead for Thanksgiving (1948)

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Pumpkin cake for dessert after your fall feast

Wonderful twist on Thanksgiving tradition! A light, appetizing treat for stuffed tummies! Pumpkin CAKE!

Made excitingly high and downy textured — with real pumpkin and perfect blend Dexo! Use Dexo with our luscious pumpkin-rich recipe.

Pumpkin cake instead of pie for Thanksgiving (1948)

Pumpkin cake instead for Thanksgiving (1948)

Pumpkin cake

Yield: 10 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes


  • 2/3 cup Dexo shortening
  • 2-1/2 cups sifted cake flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1-1/2 cups granulated sugar
  • 2 teaspoons pumpkin pie spice (cloves, ginger, cinnamon, nutmeg)
  • 3/4 cup milk
  • 1 cup canned solid pack pumpkin
  • 2 eggs, unbeaten


  1. Measure vegetable shortening into bowl.
  2. Sift flour, measure and sift again with baking powder, salt, sugar and spices onto vegetable shortening.
  3. Add 1/2 cup milk and pumpkin.
  4. Blend and beat with mixer 1 minute.
  5. Add remaining milk and eggs.
  6. Beat 2 minutes with mixer.
  7. Scrape bowl often during beating.
  8. Bake in two greased and floured, deep 8-inch layer cake pans in 375 (F) oven for about 35 minutes.
  9. When cool, frost with 7-minute frosting made with brown sugar.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 408Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 46mgSodium: 432mgCarbohydrates: 64gFiber: 1gSugar: 41gProtein: 4g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

ALSO TRY: How to make a perfect old-fashioned spice cake

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