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Nutrition Facts
Serving Size 85 g
(Approx. 14 Servings)
Amount Per Serving
Calories 230 Calories From Fat 60
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 0 mg 0%
Total Carbohydrate 46 g 15%
Dietary Fiber 1 g 4%
Sugars 41 g
Protein 1 g
Vitamin A 70% Iron 2%
Vitamin C 2% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pumpkin Cake and Vanilla Buttercream Frosting

Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
14  People


Recipe makes 14 Servings

16 1/2 Oz Duncan Hines Spice Cake Mix
15 Oz solid pack pumpkin
1/3 cup(s) unsalted butter
4 1/2 cup(s) powdered sugar
1/4 cup(s) H-E-B Select Ingredients Whole Milk
1 1/2 Tsp vanilla extract
1 non-stick cooking spray
1 Tbsp all purpose flour
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Preheat oven to 350°F. Generously grease a Bundt pan and lightly dust with flour. Set aside.
In a large bowl, combine cake mix and pumpkin until well blended. Spoon evenly into prepared pan.
Bake on center oven rack 28-33 minutes or until a knife inserted into the center comes out clean.
Cool cake in pan on rack 15 minutes. Loosen edges of cake from pan with a knife. Place rack over cake holding the rack firmly against the top of the pan. With the other had under the pan, flip cake with rack at the same time. Lift pan from cake and let cool completely.
To make vanilla buttercream frosting: Beat butter until fluffy in a large bowl. Gradually add 2 cups confectioners’ sugar, beating well. Using and electric mixer on low speed, slowly beat in milk and vanilla. Gradually add remaining confectioners’ sugar. Add additional milk, 1 tablespoon at a time, if needed, to achieve desired spreading consistency. Tint with fold coloring, if desired.
Frost cake and serve or store in the refrigerator.



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