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Pumpkin Cake II

Reviewed: Nov. 13, 2012
I made this using a single 29 oz can of Libby's pumpkin instead of 2 cups. I also split the batter and made 2 cakes using 2 ten inch round pans, about 2 in deep. Other changes include adding 4 tsp cinnamon, 2 tsp pumpkin pie spice, grape seed oil instead of vegetable oil (healthier), raw sugar instead of white and no nuts. I check them at 55 mins with a toothpick. These cakes are incredibly moist and need no icing or additional topping whatsoever and is dairy free. EVERYBODY loves it and its not too spicy or overwhelming pumpkiny (if that's a word) and its really easy to make!!
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