The Pioneer Woman Tasty Kitchen
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Pumpkin Bundt Cake with Cinnamon Glaze

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

A spiced pumpkin treat that’s light on calories and fat!

Ingredients

  • FOR THE CAKE:
  • 1 package Yellow Cake Mix (18 Ounce Box)
  • 1 can Pumpkin Puree (15 Oz.)
  • 2 whole Eggs
  • ½ teaspoons Baking Soda
  • ½ teaspoons Ginger
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Cloves
  • FOR THE GLAZE:
  • 1 cup Powdered Sugar
  • ½ teaspoons Vanilla
  • ½ teaspoons Cinnamon
  • 1 Tablespoon Milk

Preparation

Preheat oven to 350F. Mix all cake ingredients together using an electric mixer. Beat for 3-4 minutes. Pour into a greased bundt pan. Bake for 45 minutes.

Mix the glaze ingredients together while cake is baking.

Let cake cool completely. Drizzle with glaze. (For an extra moist cake, double the glaze ingredients and pour half of it over the cake while still warm. Then frost again with the remaining glaze once it’s cooled.)

Calories per serving: 183
Fat per serving: 4 grams

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2 Reviews

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Donna Lee on 11.12.2011

We loved this cake! I agree that it is plenty moist without the extra glaze, and I also added probably an extra half Tbsp of milk in the glaze. It had a great texture and was seasoned perfectly!

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Sarah on 10.16.2011

This cake is moist without the extra glaze. It is best the day it is prepared. I added a little extra milk to the glaze. I will be making this again soon!

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