Cinnamon pumpkin bundt cake

Cinnamon Pumpkin Bundt Cake Recipe

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Becky Kuboff

By
@bkuboff

I love fall and this cake is one of the first ones I bake every autumn. Tastes so good, hard to tell that's low fat!

Rating:

★★★★★ 1 vote

Comments:
Serves:
14 servings
Prep:
15 Min
Cook:
1 Hr 5 Min

Ingredients

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  • 1 pkg
    white cake mix
  • 1 can(s)
    solid pack pumpkin (15 oz)
  • 2/3 c
    brown sugar, firmly packed
  • 3
    egg whites
  • 1/3 c
    water
  • 1/4 c
    applesauce, unsweetened
  • 2 1/2 tsp
    ground cinnamon (divided)
  • 1/4 tsp
    ground nutmeg
  • 1/8 tsp
    clove, ground
  • FROSTING

  • 1 1/2 c
    powdered sugar
  • 1/2 tsp
    vanilla extract
  • 1-2 Tbsp
    skim milk (or 2%)

How to Make Cinnamon pumpkin bundt cake

Step-by-Step

  1. In a large bowl , combine the cake mix, pumpkin, sugar,eggs, water, applesauce, 1 tsp cinnamon, nutmeg and cloves. Beat on low speed for 30 seconds, then beat on medium for about 2 min. Pour into a 10 inch fluted tube pan or bundt pan coated with cooking spray.
  2. Bake at 350'F for 65-75 min. or until toothpick comes out clean. Cool for 10 minutes before removing it from pan to a wire rack to cool completely.
  3. In a small bowl mix the powdered sugar, vanilla, remaining cinnamon and enough milk to achieve desired consistency to drizzle over cake. (can leave this step out if watching calorie intake)
  4. Enjoy!!

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