Pumpkin Bundt Cake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 250.5
  • Total Fat: 7.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 222.7 mg
  • Total Carbs: 45.0 g
  • Dietary Fiber: 3.5 g
  • Protein: 3.7 g

View full nutritional breakdown of Pumpkin Bundt Cake calories by ingredient
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Number of Servings: 16


    2 c. whole wheat pastry flour
    1 c. ww flour
    2 t. baking powder
    1 t. baking soda
    t. salt
    4t. cinnamon
    1 t. nutmeg
    1 c. canned pumpkin
    1 c. clabbered soymilk
    c. veg oil
    2 t. vanilla
    2 egg sub (such as Ener-G)
    1 c. packed brown sugar
    c. sugar


    2 T. orange juice
    1c.powdered sugar
    t. vanilla


Preheat oven to 350. Coat bundt pan with cooking spray. In med bowl, combine both flours, baking powder, soda, salt, cinnamon and nutmeg. Set aside. Put pumpkin in med bowl. Gradually whisk in soymilk, oil and vanilla. Set aside. In large bowl, whisk egg sub and both sugars. Beat with elec. mixer on high until pale and thickened, 3-5 min. Alternately fold in flour and pumpkin mixture making 3 flour additions and 2 pumpkin additions. Scrape into prepared pan and smooth with rubber spatula. Bake until top springs bake and toothpick comes out clean, 35-45 min. Let cool in pan on rack 10 min. Turn out onto rack to cool completely. Mix glaze and pour over cake. Let glaze set 30 min.

Serving Size:16 slices

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