Directions:
- Preheat oven to 375 degrees. Spray a 10-inch Bundt pan with nonstick spray, then lightly dust with flour.
- Combine flour, granulated sugar, pumpkin pie spice, baking powder and salt in a large bowl. Combine eggs, oil, milk, pumpkin puree and vanilla in another bowl. Add egg mixture to flour mixture; stir until just blended.
- Pour batter into pan. Bake until toothpick inserted in center comes out clean, 55-60 minutes Cool in plan on rack 15 mins; remove from pan and cool on rack 30 minutes.
- Combine confectioners' sugar and lemon juice in bowl. Drizzle over warm cake and serve at once. Or cool cake completely on rack and drizzle with glaze just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 412.97 Kcal (1729 kJ) | ||
| Calories from fat | 100.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.15g | 17% | |
|---|---|---|---|
| Cholesterol | 62.2mg | 21% | |
| Sodium | 78.95mg | 3% | |
| Potassium | 204.44mg | 4% | |
| Total Carbs | 73.63g | 25% | |
| Sugars | 48.45g | 194% | |
| Dietary Fiber | 1.05g | 4% | |
| Protein | 5.6g | 11% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.8mg | 5% | |
| Calcium | 84.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 339.47 Kcal (1421 kJ) | ||
| Calories from fat | 82.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.16g | 17% | |
|---|---|---|---|
| Cholesterol | 51.13mg | 21% | |
| Sodium | 64.9mg | 3% | |
| Potassium | 168.06mg | 4% | |
| Total Carbs | 60.52g | 25% | |
| Sugars | 39.82g | 194% | |
| Dietary Fiber | 0.86g | 4% | |
| Protein | 4.6g | 11% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.7mg | 5% | |
| Calcium | 69.5mg | 8% | |
* 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.
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