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

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    bluhm's Note:

    A wonderful lady I work with gave me this recipe. Her daughter based this off a Brown Sugar Bundt Cake recipe. Can also be made with Chocolate cake mix and pudding, chips etc!

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    Ingredients:

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Combine first 10 ingredients in a large bowl and beat on medium speed until well mixed, about 4 minutes.
    3. 3
      (Shorten to 2-3 minutes if using stand mixer).
    4. 4
      Add brown sugar and pecans and mix to combine well.
    5. 5
      Prepare bundt pan with Crisco then sprinkle cinnamon/sugar mixture in bottom of pan. Then dump in some brown sugar!
    6. 6
      Pour batter evenly into prepared bundt pan and bake for 1 hour or until cake tester comes out clean.
    7. 7
      Place bundt pan on wire rack and cool 15 minutes.
    8. 8
      Invert cake onto rack and slip pan off cake.
    9. 9
      Let cool on rack.
    10. 10
      Can be stored covered at room temperature.

    Ratings & Reviews:

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    Nutritional Facts for Pumpkin Spice Bundt Cake

    Serving Size: 1 (1714 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 6085.1
     
    Calories from Fat 3380
    55%
    Total Fat 375.5 g
    577%
    Saturated Fat 50.5 g
    252%
    Cholesterol 754.2 mg
    251%
    Sodium 3715.4 mg
    154%
    Total Carbohydrate 649.8 g
    216%
    Dietary Fiber 19.7 g
    78%
    Sugars 443.3 g
    1773%
    Protein 60.3 g
    120%

    The following items or measurements are not included:

    instant pumpkin spice pudding mix

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