Pumpkin Bundt Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A showstopping pumpkin Bundt cake shaped and decorated to resemble a giant pumpkin. Rich with warm spices and topped with cream cheese frosting, it's ideal for holiday tables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 cups pumpkin puree
- 4 tsp cinnamon
- 4 tsp ground ginger
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- 1 tsp allspice
- 2 tsp salt
- 2 tsp baking soda
- 8 tsp baking powder
- 8 cups all-purpose flour
- 5 cups dark brown sugar packed
- 8 large eggs
- 2 cup buttermilk
- 2 cup unsalted butter room temp
- 1 cup sour cream
- 16 oz cream cheese (softened)
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 2 lb confectioner's sugar
- 2 cup salted butter ( room temp)
- 1/4 cup milk
- 20 drops orange food coloring (Depends on brand used and desired color.)
- 4 tablespoons un salted butter (room temperature)
- 2 cups confectioners sugar
- 5 drops food coloring (Green and brown)
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 1051mg
- Total sugar
- 198g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 592mg
- Calcium
- 251mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1051MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.