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Pumpkin Bundt Cake with Citrus Glaze
Courtesy of CanolaInfo
Servings: 12
Prep Time: 10 Min.
Cook Time: 20 Min.
What you need:
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1/3 c. granulated sugar
1/4 tsp. pumpkin pie spice
1 (18 oz.) yellow cake mix
1/3 c. canola oil
1 c. water
3 eggs
1/2 c. canned pumpkin
1 Tbsp. pumpkin pie spice

Glaze:
1 c. confectioners' sugar
1-2 Tbsp. lemon juice
What to do:
1. Preheat oven to 350°F. Spray a bundt pan, individual small size bundt pans or loaf pans with canola oil.
2. Combine 1/3 c. sugar and 1/4 tsp. pumpkin pie spice. Dust pans
with sugar mixture.
3. In a large mixing bowl, combine cake mix, canola oil, water, eggs, canned pumpkin and 1 Tbsp. pumpkin pie spice. Beat on medium speed for 2 min. Carefully pour into pan or pans.
4. Bake for 50-60 min. for large pan or approximately 20 min. for small pans, or until tester comes out clean. Cool cake on wire rack for 10 min. in the pan. Invert pan or pans and cool cake completely on wire rack.

Glaze:
1. Combine icing sugar and lemon juice. Adjust icing sugar and lemon juice to reach desired consistency. Drizzle glaze over cake.
Nutritional information:
Calories: 330;   Total Fat: 13g;   Saturated Fat: 2g;   Cholesterol: 55mg;   Total Carbs: 51g;   Fiber: 0g;   Protein: 4g;   Sodium: 330mg;  
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