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12Ingredients
80Minutes
410Calories
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Description
Though it may be the perfect dessert for Thanksgiving dinner, once you try this pumpkin Bundt cake, you'll be looking for excuses to make it all year! The recipe is a Yummly original created by Sara Mellas.
Ingredients
US|METRIC
12 SERVINGS
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Directions
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Directions
- Preheat the oven to 350°F.
- Spray a bundt cake pan liberally with nonstick cooking spray. Set aside.
- Place the pumpkin, sugars, canola oil, vanilla, and eggs in a large mixing bowl. Whisk until smooth and combined.
NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium340mg14% |
| Potassium80mg2% |
| Protein5g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate54g18% |
| Dietary Fiber<1g4% |
| Sugars31g |
| Vitamin A2% |
| Vitamin C0% |
| Calcium4% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
W 3 years ago
This cake turned out excellent! The cake was very moist and I made homemade whipped cream and drizzled with Carmel sauce
FantasticHomeCook 4 years ago
The cake did not come out moist as I expected. How could you improve that? Also could use more sugar. Is there a light glaze that could go with it?
I will give it 2 stars.