Pumpkin Bundt Cake Recipe
Servings: 8
Ingredients
- 1 spice cake mix
- 1 pound can pumpkin
- 1 pkg. instant vanilla pudding mix
- 3 large eggs
- 1/2 c. vegetable oil
- 1/2 c. water
- 1 teaspoon cinnamon
- 1/2 c. minced pecans
- 1 c. powdered sugar
- 1 teaspoon vanilla
- 1/4 c. softened butter
- 2 T coffee
Directions
- Preheat oven to 350 degrees. Grease and flour bundt pan.Put together all ingredients except pecans. Beat at medium speed for 3 to 4 min. Stir in pecans. Pour batter into prepared pan and force out air bubbles with knife or possibly spatula. Bake at 350 degrees for 40 to 45 min or possibly till cake tests done. Cool in pan on wire rack for 15 min. Loosen edges and turn out onto rack to cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 8 servings | |
| Calories 325 | |
| Calories from Fat 210 | 65% |
| Total Fat 23.88g | 30% |
| Saturated Fat 5.47g | 22% |
| Trans Fat 0.35g | |
| Cholesterol 93mg | 31% |
| Sodium 151mg | 6% |
| Potassium 47mg | 1% |
| Total Carbs 26.2g | 7% |
| Dietary Fiber 0.6g | 2% |
| Sugars 23.78g | 16% |
| Protein 2.76g | 4% |
