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Pumpkin Bundt Cake Recipe
|Yellow cake mix||18 1⁄4 Ounce (1 Package)|
|Instant butterscotch pudding mix||3 1⁄2 Ounce (1 Package)|
|Water||1⁄4 Cup (4 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Canned pumpkin||1 Cup (16 tbs)|
|Pumpkin pie spice||2 Teaspoon|
Serving size: Complete recipe
Calories 3410 Calories from Fat 1101
% Daily Value*
Total Fat 125 g192%
Saturated Fat 32.4 g161.8%
Trans Fat 0 g
Cholesterol 845.9 mg
Sodium 5137.5 mg214.1%
Total Carbohydrates 528 g176.1%
Dietary Fiber 20.6 g82.3%
Sugars 298.4 g
Protein 52 g104.9%
Vitamin A 782.7% Vitamin C 21%
Calcium 23.8% Iron 50.2%
*Based on a 2000 Calorie diet
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 wooden pick inserted near the center comes out clean.
Cool in pan for 15 minutes before removing to a wire rack to cool completely.