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Easy Pumpkin Pecan Bundt Cake

Easy Pumpkin Pecan Bundt Cake

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Submitted by easy

Easy Pumpkin Pecan Bundt Cake recipe

YIELD

16 servings

PREP

15 min

COOK

45 min

READY

1 hrs

Ingredients

18 ¼ 527.4
OUNCES ML/G CAKE MIX
spice flavor
1 237
CUP ML PUMPKIN
canned
½ 118
CUP ML VEGETABLE OIL
1 1
3 3
LARGE LARGE EGGS
1 5
TEASPOON ML CINNAMON
½ 118
CUP ML WATER
½ 118
CUP ML PECANS
chopped

Directions

Combine all ingredients except nuts and powdered sugar.

Blend well, then beat 5 min.

Fold in nuts.

Grease and flour Bundt pan. Bake at 350℉ (180℃). for 45 min.

Cool in pan 15 min.

Remove from pan and sprinkle with powdered sugar when cool.

* not incl. in nutrient facts Arrow up button

Comments


anonymous

12 CUPS of pecans???? Is there a mistake somewhere?

happyzhangbo

Thanks for your comment, it definitely should be 1/2 cup pecans, it must be a mistake when user added the recipe. Enjoy the recipe!

 

 

Nutrition Facts

Serving Size 81g (2.9 oz)
Amount per Serving
Calories 263 48% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 313mg 13%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 5%
Sugars g
Protein 6g
Vitamin A 49% Vitamin C 1%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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