Pumpkin Spice Bundt Cake
Recipe: #16094
November 24, 2014
Categories: Desserts, Cakes, Tube/Bundt, Pumpkin, 5 Ingredients Or Less, 5-Minute Prep, One-Pot Meal Thanksgiving, Oven Bake, Cake Mix, more
"Got this off the 30-day-Gourmet years ago. No longer on the website, so saving it here to preserve for future."
Original is 8 servings
Ingredients
-
- Optional
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Nutritional
- Serving Size: 1 (205.9 g)
- Calories 665.6
- Total Fat - 35.3 g
- Saturated Fat - 11.8 g
- Cholesterol - 149.7 mg
- Sodium - 962.5 mg
- Total Carbohydrate - 63.9 g
- Dietary Fiber - 2 g
- Sugars - 37.8 g
- Protein - 23.6 g
- Calcium - 622.2 mg
- Iron - 4 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Combine all ingredients in a mixer at medium speed for 3 minutes. Put batter in greased bundt pan.
Step 2
Bake at 350F for 50-60 minutes until a toothpick comes out clean. Cool on rack for 20 minutes. Invert on a plate and cool completely.
Step 3
If desired, remove lid and foil seal from cream cheese frosting. Heat in microwave oven on high for 60-90 seconds, stirring occasionally. Drizzle as much as desired over cake. (I use about 1/2 can.
Tips
- Bundt pan
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