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Harvest Pumpkin Bundt Cake

Harvest Pumpkin Bundt Cake

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Submitted by dottie25

Harvest Pumpkin Bundt Cake recipe

YIELD

16 servings

PREP

15 min

COOK

1 hrs

READY

2 hrs

Ingredients

3 7.1E+2
2 1E+1
TEASPOONS ML BAKING SODA
2 1E+1
TEASPOONS ML BAKING POWDER
3 15
TEASPOONS ML CINNAMON
1 5
TEASPOON ML SALT
4 4
LARGE LARGE EGGS
beaten
2 473
CUPS ML SUGAR
1 ¼ 296
CUPS ML VEGETABLE OIL
2 473
CUPS ML PUMPKIN
cooked, mashed
½ 118
CUP ML PECANS
chopped, optional
½ 118
CUP ML CHOCOLATE CHIPS
or dried fruits, optional *

Directions

Sift flour, baking soda, baking powder cinnamon and salt together twice.

Beat eggs and sugar together. Add oil and pumpkin, then blend in flour mixture.

Fold in pecans and chocolate chips if desired. Bake in greased and floured bundt pan at 350℉ (180℃) F for 60 minutes.

Let cool in pan for 10 minutes, then turn out onto cooling rack.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 113g (4.0 oz)
Amount per Serving
Calories 1541 49% from fat
 % Daily Value *
Total Fat 84g 130%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 942mg 39%
Total Carbohydrate 62g 62%
Dietary Fiber 8g 33%
Sugars g
Protein 37g
Vitamin A 386% Vitamin C 10%
Calcium 15% Iron 44%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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