Pinch of Yum · by Lindsay Ostrom★ 5.0
<span class="fn">Pumpkin Bundt Cake with Cinnamon Glaze
NUTRITION · PER SERVING50M COOK
CAL 7%·PRO 4%
CARBS 33G91% OF CAL
2G FIBER13G OTHER19G TOTAL SUGAR
FAT 1G6% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple pumpkin cake baked in a Bundt pan and drizzled with cinnamon glaze. It's low-fat and easy to make, working equally well as breakfast or dessert.
dessertamericanbaked good🥣 mixer🔥 ovengluten freevegetarian
View the full recipe on Pinch of Yum →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 package yellow cake mix
- 1 can (15 oz) pumpkin puree
- 2 eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1 tablespoon milk
At a glance
PER SERVING · TIME 50M
CAL 7%·PRO 4%
CARBS 33G91% OF CAL
2G FIBER13G OTHER19G TOTAL SUGAR
FAT 1G6% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 45m
- Sodium
- 189mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 11mg
- Calcium
- 14mg
- Iron
- 0.79mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 189MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.