Skip to content
METRO LogoMETRO Logo

Earn AIR MILES(R)
Reward Miles(TM).
Join
the program.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Pumpkin Cake https://www.metro.ca/userfiles/image/recipes/gateau-citrouille-4997.jpg PT20M PT50M PT1H10M
Preheat oven to 350°F (180°C).In a large bowl, combine dry ingredients.In another large bowl, mix pineapple chunks and juice, oil, eggs and shredded pumpkin together.Grease and flour a tube pan.Using a spatula, stir dry ingredients into wet mixture, blending thoroughly.Pour batter into the pan and bake 50 minutes or until a toothpick inserted in the centre comes out clean and dry.Cool completely before turning out.
14
3 17 5 1
2 1/2 cups (625 mL) all-purpose flour 1 cup (250 mL) sugar 1/2 cup (125 mL) brown sugar 2 tsp. (10 mL) baking powder 1 tsp. (5 mL) baking soda 1 tsp. (5 mL) cinnamon 1/2 tsp. (2 mL) nutmeg 19 oz (540 mL) pineapple chunks in juice 1/2 cup (125 mL) canola oil 3 egg 3 cups (750 mL) shredded pumpkin
Pumpkin Cake

Pumpkin Cake

Rate this recipe
17 Votes
14
servings
0:20
Preparation
0:50
COOKING
1:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 1/2 cups
    (625 mL)
    all-purpose flour
  • 1 cup
    (250 mL)
    sugar
  • 1/2 cup
    (125 mL)
    brown sugar
  • 2 tsp.
    (10 mL)
    baking powder
  • 1 tsp.
    (5 mL)
    baking soda
  • 1 tsp.
    (5 mL)
    cinnamon
  • 1/2 tsp.
    (2 mL)
    nutmeg
  • 19 oz
    (540 mL)
    pineapple chunks in juice
  • 1/2 cup
    (125 mL)
    canola oil
  • 3
    egg
  • 3 cups
    (750 mL)
    shredded pumpkin
Imprimer ma sélection

Preparation

Preheat oven to 350°F (180°C).

In a large bowl, combine dry ingredients.

In another large bowl, mix pineapple chunks and juice, oil, eggs and shredded pumpkin together.

Grease and flour a tube pan.

Using a spatula, stir dry ingredients into wet mixture, blending thoroughly.

Pour batter into the pan and bake 50 minutes or until a toothpick inserted in the centre comes out clean and dry.

Cool completely before turning out.

Source : Chef Benoit Latulippe

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.