Dessert

Pumpkin Bundt Cake is for Dessert.

Pumpkin Bundt Cake takes 10 minutes to prepare.

Pumpkin Bundt Cake takes 45 minutes to cook.

Pumpkin Bundt Cake makes 16 servings.

The ingredients for Pumpkin Bundt Cake are:

2 c. whole wheat pastry flour
1 c. ww flour
2 t. baking powder
1 t. baking soda
? t. salt
4t. cinnamon
1 t. nutmeg
1 c. canned pumpkin
1 c. clabbered soymilk
? c. veg oil
2 t. vanilla
2 egg sub (such as Ener-G)
1 c. packed brown sugar
? c. sugar

Glaze:

2 T. orange juice
1c.powdered sugar
? t. vanilla

Here is how you make Pumpkin Bundt Cake:

Preheat oven to 350. Coat bundt pan with cooking spray. In med bowl, combine both flours, baking powder, soda, salt, cinnamon and nutmeg. Set aside. Put pumpkin in med bowl. Gradually whisk in soymilk, oil and vanilla. Set aside. In large bowl, whisk egg sub and both sugars. Beat with elec. mixer on high until pale and thickened, 3-5 min. Alternately fold in flour and pumpkin mixture making 3 flour additions and 2 pumpkin additions. Scrape into prepared pan and smooth with rubber spatula. Bake until top springs bake and toothpick comes out clean, 35-45 min. Let cool in pan on rack 10 min. Turn out onto rack to cool completely. Mix glaze and pour over cake. Let glaze set 30 min.Serving Size:?16 slices

The nutritional information for Pumpkin Bundt Cake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 250.5

• Total Fat: 7.5 g
• Cholesterol: 0.0 mg
• Sodium: 222.7 mg
• Total Carbs: 45.0 g
• Dietary Fiber: 3.5 g
• Protein: 3.7 g

The dietary needs meet for Pumpkin Bundt Cake is Vegan