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Nutrition Facts
Serving Size 137 g
(Approx. 12 Servings)
Amount Per Serving
Calories 300 Calories From Fat 110
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 5 g 26%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 390 mg 16%
Total Carbohydrate 44 g 15%
Dietary Fiber 2 g 7%
Sugars 24 g
Protein 4 g
Vitamin A 100% Iron 4%
Vitamin C 10% Calcium 4%
*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.
Spiced Pumpkin Cake
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
12  People


Recipe makes 12 Servings

18 Oz yellow cake mix
15 Oz Farmers Market Organic Puree Pumpkin
1 cup(s) H-E-B Real Egg Original
1/3 cup(s) H-E-B Extra Light Tasting Olive Oil
1 large large navel orange, juiced
1 Tsp Central Market Organics Chinese Five Spice
2 cup(s) H-E-B Original Whipped Topping
2 Tbsp large navel orange, peeled, grated
1/2 cup(s) Philadelphia Pumpkin Spice Cream Cheese Spread
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Heat oven to 350°F.
Heavily spray two 8" or 9" round cake pans with nonstick cooking spray, line bottoms with parchment paper cut to fit.
Combine cake mix, pumpkin, egg, olive oil, orange juice and Chinese five spice in large mixer bowl (reserve orange peel for icing).
Beat on medium speed 2 minutes.
Pour batter into prepared pans.
Bake 35 minutes or until a toothpick inserted in center comes out clean.
Cool 5 minutes in pan, then invert on cooling rack and cool completely.
Combine whipped topping and orange peel in large bowl, set aside.
Place one layer on cake platter and spread cream cheese on top.
Top with second layer and ice top of cake.
Refrigerate until ready to serve.



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