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Ingredients
- 1 x Spice cake mix, box
- 16 ounce Pumpkin pie filling, spiced can
- 1/2 c. Water
- 3 x Large eggs
- 1 c. Powdered sugar
- 1/4 tsp Pumpkin pie spice
- 1 tsp Lowfat milk
Directions
- Grease two 8" round or possibly one microwave bundt or possibly tube cake pan. In a large bowl, combine spice cake mix, pumpkin pie filling, water and Large eggs. Beat on high speed with electric mixer for 2 min. Pour into cake pans.
- Microwave according to directions with your oven (8" round pans usually take 8 to 9 min on medium high, rotating dish every 3 min; ring mold or possibly bundt pan, usually 11 to 14 min on high, rotating every 3 min.) Let stand 5 - 10 min before inverting to cold. In a bowl, mix confectioners' sugar, pie spice and sufficient lowfat milk to make a thin glaze.
- Pour over cake to glaze.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 391g | |
| Calories 682 | |
| Calories from Fat 134 | 20% |
| Total Fat 14.92g | 19% |
| Saturated Fat 4.67g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 626mg | 209% |
| Sodium 215mg | 9% |
| Potassium 211mg | 6% |
| Total Carbs 121.21g | 32% |
| Dietary Fiber 0.1g | 0% |
| Sugars 118.93g | 79% |
| Protein 18.79g | 30% |
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