Party

Mamma Rosa's Spiced Pumpkin Bundt Cake is for Dessert.

Mamma Rosa's Spiced Pumpkin Bundt Cake takes 20 minutes to prepare.

Mamma Rosa's Spiced Pumpkin Bundt Cake takes 50 minutes to cook.

Mamma Rosa's Spiced Pumpkin Bundt Cake makes 12 servings.

The ingredients for Mamma Rosa's Spiced Pumpkin Bundt Cake are:

3/4 cup chopped walnuts
2/3 cup packed brown sugar
1 cup blackstrap molasses
3 eggs
1/4 cup vegetable oil]
3/4 cup unsweetened applesauce
2 cups pumpkin puree
1 cup all purpose flour
1 1/2 cups whole wheat flour
2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg

Syrup:
1/4 cup butter
2/3 cup packed brown sugar
1/4 cup dark rum

Here is how you make Mamma Rosa's Spiced Pumpkin Bundt Cake:

Toast pecans on a baking sheet treated with cooking spray at 350 F for about 6 minutes or until fragrant.Beat eggs til blended and add sugar, molasses, pumpkin, oil and applesauce and beat until well blended. Add sifted dry ingredients and mix well. Spray a bundt pan with cooking spray and dust with flour. Pour 1/2 of walnuts into bottom. Add half of cake batter, the remaining walnuts, then remaining batter. Bake at 350 F for 50 minutes or until cake tester comes out clean.Cool on rack for 10 minutes. Syrup: Melt butter in small sauce pan. Add sugar and 3 tblsp water. Boil until dissolved and thickened, about 3 minutes. Stir in rum and boil for one more minute. Brush over cake.Serving Size: 12 servingsNumber of Servings: 12Recipe submitted by SparkPeople user SUPERGRAN55.

The nutritional information for Mamma Rosa's Spiced Pumpkin Bundt Cake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 419.0

• Total Fat: 14.0 g
• Cholesterol: 10.2 mg
• Sodium: 135.3 mg
• Total Carbs: 76.1 g
• Dietary Fiber: 4.2 g
• Protein: 4.8 g

The dietary needs meet for Mamma Rosa's Spiced Pumpkin Bundt Cake is Vegetarian