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Nutrition Facts
Serving Size 119 g
(Approx. 12 Servings)
Amount Per Serving
Calories 300 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 3.5 g 18%
Trans Fat 1.0 g
Cholesterol 45 mg 15%
Sodium 340 mg 14%
Total Carbohydrate 44 g 15%
Dietary Fiber 2 g 8%
Sugars 19 g
Protein 4 g
Vitamin A 2% Iron 10%
Vitamin C 2% Calcium 6%
*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 German Chocolate Harvest Cake
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
12  People


Recipe makes 12 Servings

1 3 second spray, Hill Country Fare No-Stick Canola Oil Cooking Spray
2 Tbsp H-E-B Baker's Scoop All Purpose Flour
16 1/2 Oz Hill Country Fare German Chocolate Cake Mix
1 cup(s) Hill Country Fare Solid Pack Pumpkin
3 H-E-B Large Grade AA Eggs
1/3 cup(s) H-E-B Canola Oil
1 Tsp McCormick Pumpkin Pie Spice
1/4 cup(s) H-E-B Powdered Sugar
1/2 Tsp H-E-B Ground Cinnamon
8 Oz Hill Country Fare Whipped Topping
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Heat oven to 350°F.
Heavily spray a bunt or tube cake pan with spray and dust with 2 tablespoons flour; set aside.
Combine cake mix, pumpkin, eggs, oil, pumpkin pie spice and 1 cup water in a large mixing bowl. Use an electric mixer on medium speed to and mix cake ingredients for 1 minute. Scrape down the bowl sides and continue to mix on medium speed for 1 minute.
Pour cake batter into prepared bunt cake pan and bake on center oven rack for 45 minutes or until a toothpick inserted in the center comes our clean.
Allow cake to cool 5 minutes and remove from pan. Cool cake completely.
Combine the powdered sugar and cinnamon in a small bowl. Sprinkle the cake with the sugar cinnamon mixture.
Top each slice with whipped topping.



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