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    You are in: Home / Baking / Choctaw Pumpkin Cake Recipe
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    Choctaw Pumpkin Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    venus2's Note:

    A Native American recipe, this unusual combination of pumpkin & chocolate makes a delicious cake. I never frost it because it doesn't last long enough!

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    Units: US | Metric


    1. 1
      Preheat oven to 350°.
    2. 2
      In a large mixing bowl, combine flour, sugar, soda, cinnamon and cocoa.
    3. 3
      Add pumpkin, oil, eggs, vanilla and blend well.
    4. 4
      Pour into greased and floured bundt pan or ring mold and bake 40-50 minutes.
    5. 5
      Frost with creamy chocolate frosting if you like.

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    Ratings & Reviews:

    • on November 21, 2003

      I'm posting this as an fyi, rather than as a review, because I made a major change in the recipe. When I read this recipe, I thought it sounded good, but surely the 1 1/2 cups of oil must be a typo. Since it already has one review that doesn't mention changing any ingredients, I guess not. But it's way too much oil for me, especially given the amount of pumpkin and the 4 eggs. When I made it, I used only 3/4 c. of oil, and it was still very moist and good. I may even go to 1/2 cup next time. Also, I don't have a bundt pan, so I used a 9x13 pan and baked it for 30-35 min. Due to careless reading of the ingredient list, I put in 2 Tbsp. of cocoa instead of 1. It was still very good, but the pumpkin was totally overpowered, so next time I'll be more careful--and I don't recommend that particular change.

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    • on November 21, 2012


      This is not actually a Native American recipe but it is really, really good. I make it every year around the holidays.

      I use only 1 Cup of oil, bump up the cinnamon to 2 Tablespoons and top with a cream cheese glaze. I also make muffins instead sometimes, with no glaze. They are just as good. This is a long time fall/winter favorite at my house.

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    • on April 13, 2008


      I also used only 1/2 cup of oil and it still turned out very moist. I really don't think it needs 1 1/2 cups of oil. It could've used a little more pumpkin flavor. I put some cream cheese icing on it, since I also reduced the sugar by 1/2 cup and decided it wasn't sweet enough. Plus I had some leftover icing to get rid of... A nice cake overall.

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    Read All Reviews (6)


    Nutritional Facts for Choctaw Pumpkin Cake

    Serving Size: 1 (92 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 381.6
    Calories from Fat 209
    Total Fat 23.2 g
    Saturated Fat 3.2 g
    Cholesterol 49.6 mg
    Sodium 342.5 mg
    Total Carbohydrate 40.7 g
    Dietary Fiber 0.7 g
    Sugars 26.9 g
    Protein 3.5 g

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