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    You are in: Home / Recipes / Fall's Pumpkin Spice Bundt Cake. Recipe
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    Fall's Pumpkin Spice Bundt Cake.

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    ChrissyVas80's Note:

    Another favorite from grandma! Every fall she'd bake ONLY 2 pumpkin spice cakes (this recipe is only for ONE cake, save the pie filling to make another cake if you desire). Those who were fortunate to get a slice did not want pumpkin pie at their Thanksgiving table. This is a very MOIST cake.

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    Units: US | Metric

    Bundt Cake



    1. 1
      Preheat oven to 350°F.
    2. 2
      Mix together the dry ingredients.
    3. 3
      Add eggs, pumpkin and oil.
    4. 4
      Blend in nuts.
    5. 5
      Grease and flour either a bundt cake pan or two 9 inch cake pans.
    6. 6
      Bake for 30 minutes.
    7. 7
      In a separate bowl mix all of the frosting ingredients and mix well.
    8. 8
      Frost when cake is cool.
    9. 9
      If you have pumpkin pie spice on hand you could sprinkle a little over the frosting for appearances!
    10. 10
      Enjoy with family and friends.

    Ratings & Reviews:

    • on June 17, 2007


      Followed the directions precisely, but found that the cake needed at least ten to fifteen more minutes to bake than called for. It IS a very moist cake, but seemed to be extremely heavy also. Subbed raisins for the nuts (didn't have any on hand) and was pleased at the taste.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Fall's Pumpkin Spice Bundt Cake.

    Serving Size: 1 (200 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 720.5
    Calories from Fat 336
    Total Fat 37.3 g
    Saturated Fat 12.7 g
    Cholesterol 111.8 mg
    Sodium 625.8 mg
    Total Carbohydrate 92.8 g
    Dietary Fiber 4.9 g
    Sugars 63.0 g
    Protein 7.2 g

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