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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Chilicat's Note:

    This was posted by Kristen from the Dine & Dish blog.

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    Ingredients:

    Serves: 8

    Yield:

    bundt

    Units: US | Metric

    For the cake

    For the glaze

    Directions:

    1. 1
      Preheat oven to 350°F Grease and flour a 12-cup Bundt pan (I use Pam Baking spray).
    2. 2
      Add sugar and butter to a large mixing bowl. Beat on low until light and fluffy. Slowly add the eggs, one at a time, and continue mixing until well incorporated. Add the pumpkin, sour cream and vanilla, mixing on slow speed until well blended.
    3. 3
      While mixer is still going on slow, add the flour, one cup at a time. Next, add the cinnamon, baking soda and salt. Blend until well incorporated.
    4. 4
      Pour cake batter into prepared Bundt cake. Bake for 60 minutes or until a knife inserted into the center comes out clear.
    5. 5
      For the glaze: Place powdered sugar in a medium bowl. Slowly whisk milk into the powdered sugar. Continue whisking until no lumps appear.
    6. 6
      Continue whisking while adding vanilla, canned pumpkin, cinnamon and melted butter.
    7. 7
      Once glaze is smooth, gently pour over the top of the Bundt cake, allowing to drizzle down the side of the cake.

    Ratings & Reviews:

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    Nutritional Facts for Pumpkin Spice Bundt Cake With Creamy Pumpkin Glaze

    Serving Size: 1 (238 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 761.9
     
    Calories from Fat 311
    40%
    Total Fat 34.5 g
    53%
    Saturated Fat 20.6 g
    103%
    Cholesterol 176.8 mg
    58%
    Sodium 977.5 mg
    40%
    Total Carbohydrate 105.6 g
    35%
    Dietary Fiber 2.8 g
    11%
    Sugars 67.1 g
    268%
    Protein 9.3 g
    18%

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