Pumpkin Bundt Cake

Makes 16
Prep 10 m
Bake 35 m




  1. 1 of 5 Heat oven to 350 degrees F. Lightly coat 12-cup bundt pan with nonstick cooking spray.
  2. 2 of 5 Stir together the flour, baking powder and pie spice in a medium-size bowl.
  3. 3 of 5 Beat together the butter and sugar in a large bowl until light and fluffy. Beat in the pumpkin puree, whole eggs, egg whites and vanilla.
  4. 4 of 5 Alternately beat in flour mixture and evaporated milk. Pour into prepared pan.
  5. 5 of 5 Bake in 350 degree F oven for 35 minutes or until skewer inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack 10 minutes. Remove cake from the pan to the wire rack to cool completely.

Meanwhile, prepare the glaze:

  1. 1 of 1 Beat together the cream cheese, confectioners sugar, grated lemon rind, skim milk, lemon juice and vanilla in a medium-size bowl until well blended and a good glazing consistency. Pour the glaze over the cake, letting it drip down the sides of the cake. Makes 16 servings.
Nutrition Information for Pumpkin Bundt Cake
Servings Per Recipe: 16
Per Serving: 204 kcal cal., 5 g pro., 35 g carb., 5 g Fat, total, 40 mg chol., 3 g sat. fat, 1 g fiber, 103 mg sodium
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Printed from FamilyCircle.com 07/21/2019