Pumpkin Bundt Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist pumpkin cake studded with chocolate chips and pecans, finished with a cinnamon cream cheese glaze. Rich and festive with warm spice flavor, it's a fall dessert centerpiece.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 15 oz. can pure pumpkin (divided)
- 6 tablespoons butter (softened to room temperature)
- 1 cup light brown sugar (packed)
- 1 1/4 cup granulated sugar
- 3 large eggs ( at room temperature)
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 tsp EACH ground cloves, ground ginger
- 3/4 cup whole milk (at room temperature)
- 1 cup semi-sweet chocolate chips
- 1 cup pecans, chopped ( (optional))
- nonstick cooking spray (WITH FLOUR)
- 4 oz. cream cheese (softened to room temperature)
- 2 tablespoons butter (softened to room temperature)
- 2 tablespoons pumpkin puree ( from above can pumpkin)
- 2 - 2 1/2 cups powdered sugar, (sifted)
- 2 tablespoons milk
- 1 teaspoon ground cinnamon
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 55m
- Sodium
- 567mg
- Total sugar
- 81g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 157mg
- Calcium
- 72mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 567MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.