Pumpkin Bundt Cake II

62 mins (prep 10, cooking 52)
8 ingredients
16 servings
I originally got this from a ToH magazine. Very moist and delicious!

Categories:  seasonal , winter , cakes , oven , fall , number-of-servings , equipment , <-4-hours , vegetable , time-to-make , for-large-groups , dessert ,
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Serving Size (40.22 g)
Servings 16
Amount per Serving
Calories 164.05 Calories from Fat 49.5
% Daily Value *
Total Fat 5.5g 135.44%
Saturated Fat 0.73g 58.44%
Trans Fat 0.1g %
Cholesterol 0.0mg 0.0%
Sodium 195.57mg 130.38%
Total Carbohydrate 27.34g 145.83%
Dietary Fiber 0.45 g 28.92%
Sugars 0.02 g %
Protein 1.53g 49.03%
Vitamin A 4.76IU% Vitamin C 0.05mg%
Calcium 51.68mg% Iron 0.47mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
instant butterscotch pudding mix, canned pumpkin


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