Pumpkin Spice Cake

Serves: 15
Total Calories: 285


* See note below.
2 cups flour
1 cup pumpkin canned or cooked
3/4 cup vegetable oil
3/4 cup brown sugar packed
1/2 cup sugar
2 eggs large
1/4 cup sour cream
2 to 3 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup walnuts chopped
Frosting of your choice
Additional walnuts (optional)


* Cooking Time: 19 to to 20 minutes Power: 50% (350 watts) 100% (700 watts) Standing Time: 15 minutes Grease bottom of a 12 x 8 x 2-inch microwavable dish.

In a large mixer bowl, place flour, pumpkin, oil, brown sugar, sugar, eggs, sour cream, pumpkin pie spice, vanilla, baking powder and baking soda. At low speed, beat for 30 seconds or until moistened, scraping as needed. Increase speed to medium and beat for 2 minutes or until well blended. Stir in 1 cup walnuts. Pour into microwavable dish.

Microwave, uncovered, at 50% power (350 watts) for 15 minutes, rotating dish one-fourth turn every 5 minutes. Increase power and microwave at 100% power (700 watts) for 4 to 5 minutes or until a wooden pick inserted in center comes out clean and top is almost dry, rotating one-half turn after 2 minutes. Cover with waxed paper. Let stand on a heatproof surface for 15 minutes. Uncover and cool completely on a wire rack.

Frost cake and sprinkle with nuts if desired.

Nutritional Facts:

Serves: 15
Total Calories: 285
Calories from Fat: 154

This Pumpkin Spice Cake recipe is from the More From Your Microwave Cookbook. Download this Cookbook today.

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