Wednesday, April 20, 2016

Pumpkin Bundt Cake

This recipe is a first place winner in some sort of contest. I cut it out of an unknown newspaper dated Nov 25th, 1998 back when I lived in MD.

3 cups cake flour
2 tsp baking powder
1-1/2 tsp pumpkin pie spice
1/4 cup unsalted butter at room temperature
2 eggs
1-1/4 cup solid-pack pumpkin puree
2 egg whites
1 tsp vanilla
1/2 cup evaporated skim milk
1 cup sugar

4 oz fat-reduced cream cheese
1/2 cup sifted xxx sugar
1 tsp grated lemon rind
2 tbsp skim milk
1/4 tsp fresh lemon juice
1/2 tsp vanilla

  • Preheat oven to 350
  • Lightly flour and grease a budnt pan, set aside
  • Combine flour, baking powder, and pumpkin pie spices. Set aside.
  • In a mixing bowl combine the butter and sugar. Beat until light and fluffy.
  • Add the pumpkin puree to the butter & sugar mixture.
  • Alternately beat in the flour mixture with the evaporated milk.
  • Pour into the prepared pan.
  • Bake for apox 35 minutes. Allow to cool on a wire rack.
  • Combine all the ingredients for the glaze. Mix well.
  • Pour the glaze over the completely cooled cake.
Serves 12

Calories 204, 5g fat, 5 g protein, 35 g carbs, 1 g fiber, 40 mg chol

Image courtesy of Stoonn at

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