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

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • 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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    • on January 01, 2008

      This is a five star recipe. I made it because I grew up in a small town in Michigan called Choctah! I'm making it again tonight for my family, because I never really got a piece since it was eaten so quickly. THanks for the awesome recipe!

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    • on November 14, 2007

      I loooove this cake. It was gone overnight. Next time I think I won't use frosting, because it made it a little too rich. I have reduced the oil (to about 1/2 cup) and I use frozen pumpkin puree (homemade). I also use a blend of Splenda and sugar.

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    • on April 02, 2006

      This is AWESOME!!! I made this using Splenda sugar blend (to cut sugars and carbs) and it was sooo good!!! I barely noticed the chocolate in it, but I am a freak for pumpkin!!! LOVE IT!!!

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    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
    54%
    Total Fat 23.2 g
    35%
    Saturated Fat 3.2 g
    16%
    Cholesterol 49.6 mg
    16%
    Sodium 342.5 mg
    14%
    Total Carbohydrate 40.7 g
    13%
    Dietary Fiber 0.7 g
    3%
    Sugars 26.9 g
    107%
    Protein 3.5 g
    7%

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