Pumpkin Bundt Cake With Chocolate Glaze

105 mins (prep 30, cooking 75)
20 ingredients
12 servings
This is a recipe I used to make before being diagnosed diabetic. I don't think it can be re-vamped with Splenda and still be as good, so I'll make it for really special times, when I have been really good at watching the carbs! UPDATE: I changed the amounts of spices in this. I usually add more than called for and two reviewers thought it needed more. If it sounds TOO spicy for you, cut the amounts in half.

Categories:  northeastern-u.s. , seasonal , north-american , cakes , american , fall , <-4-hours , to-go... , potluck , time-to-make , dessert ,
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Serving Size (141.49 g)
Servings 12
Amount per Serving
Calories 502.56 Calories from Fat 196.38
% Daily Value *
Total Fat 21.82g 402.92%
Saturated Fat 2.61g 156.71%
Trans Fat 0.12g %
Cholesterol 4.42mg 17.69%
Sodium 556.65mg 278.33%
Total Carbohydrate 74.01g 296.03%
Dietary Fiber 1.42 g 68.05%
Sugars 47.37 g %
Protein 4.57g 109.74%
Vitamin A 3156.12IU% Vitamin C 3.45mg%
Calcium 120.01mg% Iron 2.02mg%
*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:
ground nutmeg, ground cloves, ground ginger, light brown sugar, dash salt