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Pumpkin Crunch Pudding Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)71.6655
Energy (kCal)3365.0875
Carbohydrates (g)293.1808
Total fats (g)228.6767
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees. | 2. Mix together the first 5 ingredients and pour into a 9x13 inch pan lined with wax paper. | 3. Sprinkle cake mix over pumpkin mixture, then nuts on top. | 4. Pour melted butter over cake. | 5. Bake for 55 minutes. | 6. Frosting~~Mix the cream cheese and cool whip together. | 7. Frost the inverted cake (pumpkin on top). | 8. Sprinkle with coconut. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pumpkin 1 can 7.4213 1.6228 0.5096 0.0346
    milk 1 can evaporated 827.5862 19.934 8.2399 85.7811
    egg 3 214.5 1.08 18.84 14.265
    cinnamon 2 tablespoons - - - -
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    yellow cake mix 1 box - - - -
    nut 1 cup chopped - - - -
    butter 1 cup melted 1368.0 62.856 42.744 115.2
    philadelphia cream cheese 125 - - - -
    cool whip 500 - - - -
    coconut 1/2 cup shredded 141.6 6.0920000000000005 1.3319999999999999 13.395999999999999

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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