Pumpkin Spice Bundt Cake with Buttermilk Icing

60 mins (prep 30)
13 ingredients
makes 12 servings
When the pumpkin pie is gone, but you've only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely (and the somewhat more assertive spices will welcome the season ahead). Best of all, the flavors continue to develop and the cake tastes even better a few days after it's baked, so it's perfect to have on hand at this time of year, when guests tend to drop in unexpectedly.

Categories:  cake , american , fall , thanksgiving ,
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Serving Size (43.7 g)
Servings 12
Amount per Serving
Calories 107.88 Calories from Fat 4.86
% Daily Value *
Total Fat 0.54g 9.94%
Saturated Fat 0.31g 18.45%
Trans Fat 0.0g %
Cholesterol 1.77mg 7.1%
Sodium 302.86mg 151.43%
Total Carbohydrate 26.2g 104.8%
Dietary Fiber 0.12 g 5.71%
Sugars 25.71 g %
Protein 0.53g 12.67%
Vitamin A 27.26IU% Vitamin C 0.01mg%
Calcium 66.1mg% Iron 0.12mg%
*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:
all-purpose flour plus, ground allspice, canned solid-pack pumpkin, large eggs, plus, confectioners sugar, a, special equipment