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    You are in: Home / Recipes / Pumpkin-Spice Bundt Cake Recipe
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    Pumpkin-Spice Bundt Cake

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on November 05, 2002

      I'm always looking for new recipes for bundt cakes and this is a keeper! Makes a very dense and flavorful cake. The glaze is very tasty. I used canned pumpkin, butter and 2% milk.

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    • on September 18, 2008

      This was tasty -- but has a very, very dense texture -- very heavy. I noticed the batter was very stiff when I put it in the pan. Plus the glaze wasn't enough for the cake -- so I'm going to make a second batch. For those who prefer a dense, heavy cake, this would be ideal. We tend to prefer something a bit lighter. Thank you, Dee for sharing your recipe.

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    • on October 10, 2007

      GREAT taste and easy to put together. I would suggest at LEAST doubling the glaze - mine hardly even covered half the top of the cake and I followed the directions exactly. It has wonderful flavor so I'm going to make more to add to the cake we already cut into!

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    • on March 06, 2006

      Very good. I love pumpkin cakes, breads, muffins, etc. This is very moist. I didn't have any rum, so I used rum extract and a little water for the glaze. I made it another time with a maple flavored glaze.

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    • on October 03, 2008

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    Nutritional Facts for Pumpkin-Spice Bundt Cake

    Serving Size: 1 (111 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 332.1
     
    Calories from Fat 72
    21%
    Total Fat 8.0 g
    12%
    Saturated Fat 1.4 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 352.0 mg
    14%
    Total Carbohydrate 60.2 g
    20%
    Dietary Fiber 1.4 g
    5%
    Sugars 30.7 g
    123%
    Protein 4.6 g
    9%

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