Pumpkin Bundt Cake Recipe

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Pumpkin Bundt Cake
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Ingredients:

Directions:

  1. In a large bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 4 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Serve with whipped topping. Yield: 16 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 236.03 Kcal (988 kJ)
Calories from fat 62.23 Kcal
% Daily Value*
Total Fat 6.91g 11%
Cholesterol 85.33mg 28%
Sodium 427.56mg 18%
Potassium 168.47mg 4%
Total Carbs 33.76g 11%
Sugars 18.22g 73%
Dietary Fiber 0.83g 3%
Protein 9.88g 20%
Vitamin C 0.8mg 1%
Vitamin A 0.2mg 5%
Iron 1.3mg 7%
Calcium 131mg 13%
Amount Per 100 g
Calories 306.36 Kcal (1283 kJ)
Calories from fat 80.77 Kcal
% Daily Value*
Total Fat 8.97g 11%
Cholesterol 110.76mg 28%
Sodium 554.96mg 18%
Potassium 218.67mg 4%
Total Carbs 43.82g 11%
Sugars 23.65g 73%
Dietary Fiber 1.08g 3%
Protein 12.83g 20%
Vitamin C 1mg 1%
Vitamin A 0.2mg 5%
Iron 1.7mg 7%
Calcium 170mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.1
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

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