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Pumpkin Spice Cake

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“I made this for the first time on Christmas day 2004. I didn't feel like doing a pie so I did a cake instead. This is so light and moist! It's hard to stop eating it. I used cream cheese icing for my cake which I believed to be the perfect choice. It's not very sweet so it didn't overpower the pumpkin flavor. Yummy!!!”
READY IN:
1hr 10mins
SERVES:
8
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all ingredients until well blended.
  2. Pour into a greased and floured tube pan or two 8-inch cake pans.
  3. Bake in a 350 degree oven for about 1 hour or when toothpick inserted in center comes out clean.
  4. Cool in pan for 15 minutes and then invert onto cooling racks.
  5. Frost as desired when cool.

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