Pumpkin Bundt Cake – a delicious recipe with flour, Nutmeg, Cinnamon, Milk, Sugar, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1) Preheat the oven to 350 F .
2
3) In a mixing bowl mix all the dry ingredients together.
3
4) Now take another bowl and add Egg Whites, Oil and beat with a electric beater for 10 minutes. Now add Pumpkin Puree, water and mix with a wooden spoon. Pour the egg mixture on the dry ingredients bowl and mix with a hand mixture to make a smooth cake batter. Make sure there is no lump in the batter.
4
5) Grease a Bundt cake pan and add the above mixture into it. Tap the pan so that the mixture spreads evenly.
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6) Bake the cake for about 40 minutes and check with the toothpick test.
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7) After 40 minutes take it out from the oven and allow it to cool. Once cooled remove from the pan and slice the cake, serve with Hot Coffee.
409
kcal
Calories
40
g
Fat
1
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: Libby's 100% pure Pumpkin Puree - 1 cup, All Purpose flour - 2 1/2 cups, Nutmeg Powder - 1/2 teaspoon, Cinnamon Powder - 1/2 teaspoon, and more.
Yes, Pumpkin Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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