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  • 1 ½ cup of pumpkin pack puree
  • 4 whole eggs
  • 1 cup of vegetable oil
  • ¾ cup of whole milk
  • 3 cups of granulated sugar
  • 3 ½ cups of all-purpose flour
  • 1 ½ tsp of baking soda
  • 1 ½ tsp of salt
  • ½ tsp of ground cinnamon
  • ¼ tsp of ground nutmeg
  • ¼ tsp of ground cloves


  • In a small bowl, mix puree, eggs, oil, milk and sugar until smooth.
  • In a separate bowl, mix dry ingredients, ensuring they are well combined.
  • Add dry ingredients to wet ingredients in three stages, mixing well each time.
  • Using desired baking mold, lightly grease and coat evenly. Fill each of the molds 2/3 of the way.
  • Bake in a preheated oven at 325F until cake springs back to the touch. Baking time will vary depending on the size of the mold used.
  • Before serving, mix a small about of milk and powder sugar to get a thick consistency.
  • Glaze cakes with flat icing and serve with your favorite ice cream.
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