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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 8 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
8 Votes
14
servings
0:20
Preparation
0:50
COOKING
1:10
TOTAL TIME

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Ingredients

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  • 2 1/2 cups
    (625 mL)
    all-purpose flour
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  • 1 cup
    (250 mL)
    sugar
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    FEED ONTARIO BAG

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    Metro WILL MAKE A $1 DONATION to Feed Ontario for every bag purchased.*
    LOCAL FOOD BANK

    LOCAL FOOD BANK

    $5.99 ea.

    *Food Bank Donation Bags may be purchased at participating Metro locations at the price of $5.99, $9.99, or $14.99. Contents of each bag may vary based on product availability. From December 1-31, 2019, Metro will donate $1 to feed Ontario for ever bag purchased, up to a total of $25,000.


  • 1/2 cup
    (125 mL)
    brown sugar
  • 2 tsp.
    (10 mL)
    baking powder
  • 1 tsp.
    (5 mL)
    baking soda
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  • 1 tsp.
    (5 mL)
    cinnamon
  • 1/2 tsp.
    (2 mL)
    nutmeg
  • 19 oz
    (540 mL)
    pineapple chunks in juice
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  • 1/2 cup
    (125 mL)
    canola oil
  • 3
    egg
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  • 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.

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