Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Pumpkin Cake
2013-08-06
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
Chef Benoit Latulippe
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
14
servings
0:20
Preparation
0:50
COOKING
1:10
TOTAL TIME
Ingredients
-
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
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.
