Pumpkin Bundt Cake
Each bite of this Pumpkin Bundt Cake will remind you of your favourite seasonal drink. Yet instead, you'll be comfy at home, having a slice of this dessert.
Servings: 12 people
Calories: 467kcal
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 3 large eggs
- 1 15 oz can pumpkin not pie filling
- 1 tsp vanilla extract
- 2 1/2 cups granulated sugar
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1/4 tsp salt
FROSTING
- 4 oz cream cheese softened
- 2 cups icing sugar
- 1 tsp milk
TOPPING
- pecans optional
Instructions
- Preheat oven to 350 degrees.
- Start by preparing your bundt pan with a non-stick spray.
- In a small bowl, beat the eggs. Then, add in the oil, applesauce, pumpkin and vanilla. Mix until combined.
- Take all of your dry ingredients – flour, sugar, baking soda, spices and salt – and sift them together into a large bowl. Add in the pumpkin mixture and mix until combined.
- Pour into a prepared bundt pan and bake for about an hour. Check with a toothpick to ensure doneness.
- Cool for 10-15 minutes and then invert onto a wire rack until completely cooled
- Mix together the frosting ingredients and drizzle all over the cake, topping with pecans (optional).
Nutrition
Serving: 12people | Calories: 467kcal | Carbohydrates: 83g | Protein: 4g | Saturated Fat: 9g | Cholesterol: 51mg | Sodium: 201mg | Fiber: 1g | Sugar: 62g