Snack

Pumpkin Cardammon Bundt cake, no trans-fat, Petitechef's is for Dessert, Snack.

Pumpkin Cardammon Bundt cake, no trans-fat, Petitechef's takes 10 minutes to prepare.

Pumpkin Cardammon Bundt cake, no trans-fat, Petitechef's takes 60 minutes to cook.

Pumpkin Cardammon Bundt cake, no trans-fat, Petitechef's makes 32 servings.

The ingredients for Pumpkin Cardammon Bundt cake, no trans-fat, Petitechef's are:

1 lb or 3 3/4 cup white spelt flour, or wheat
3 cups raw cane sugar
2 tsp cinnamon
1 tsp cardamon
2 tsp salt
2 tsp baking soda
1 lb canned or cooked pumpkin puree
1 cup canola oil
1/2 cup almond milk, or water
4 eggs
baker's pan spray
Confectioner's sugar for dusting top of cake

Here is how you make Pumpkin Cardammon Bundt cake, no trans-fat, Petitechef's:

Preheat the oven to 350F. Combine ingredients in order listed, mixing each one in completely before adding the next one. Pour batter into a standard sized bundt pan which has been coated with baker's pan spray. Bake for 60 minutes, or until firmly set. Cool for 10 minutes before turning out to cake platter. Top can be dusted with confectioner's sugar.Number of Servings: 32Recipe submitted by SparkPeople user PETITECHEF.

The nutritional information for Pumpkin Cardammon Bundt cake, no trans-fat, Petitechef's is:

• Servings Per Recipe: 32
• Amount Per Serving
• Calories: 211.8

• Total Fat: 7.8 g
• Cholesterol: 26.6 mg
• Sodium: 243.3 mg
• Total Carbs: 30.5 g
• Dietary Fiber: 2.3 g
• Protein: 2.9 g