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Pumpkin Ring

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Submitted by dutch

YIELD

1 cake

PREP

10 min

COOK

50 min

READY

90 min

Ingredients

3 7.1E+2
1 237
CUP ML SUGAR
granulated
1 237
CUP ML BROWN SUGAR
packed *
¼ 59
CUP ML MARGARINE
softened
4 4
LARGE LARGE EGGS
16 462.4
OUNCES ML/G PUMPKIN
canned
2 ½ 13
TEASPOONS ML PUMPKIN PIE SPICE
¼ 59
CUP ML MILK
Glaze
1 237
1 15
TABLESPOON ML MILK
½ 2.5
TEASPOON ML VANILLA EXTRACT

Directions

Heat oven to 350℉ (180℃).

Grease and flour 12-cup bundt cake pan or angel food cake pan, 10 x 4 inches.

Beat all ingredients on low speed for 30 seconds, scraping bowl constantly.

Beat on medium speed 3 minutes, scraping bowl occasionally.

Spread in pan.

Bake about 50 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes; remove from pan.

Cool completely.

Beat glaze ingredients.

Drizzle over cooled cake.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 284g (10.0 oz)
Amount per Serving
Calories 536 29% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 213mg 71%
Sodium 238mg 10%
Total Carbohydrate 30g 30%
Dietary Fiber 4g 14%
Sugars g
Protein 17g
Vitamin A 389% Vitamin C 9%
Calcium 9% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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