Pumpkin-Citrus Bundt Cake Recipe
Pumpkin-Citrus Bundt Cake Recipe photo by Taste of Home

Pumpkin-Citrus Bundt Cake Recipe

Publisher Photo
I was determined to make a healthier version of this pumpkin- and spice-laden cake. Judging by the compliments, it worked. Even a picky 4-year-old eater asked for more.—Krista Frank, Rhododendron, Oregon
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES:14 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES: 14 servings

Ingredients

  • 2 cups canned pumpkin
  • 1-1/3 cups sugar
  • 1-1/4 cups fat-free milk
  • 2 eggs
  • 1/2 cup orange juice
  • 1/3 cup canola oil
  • 1-1/2 teaspoons maple flavoring
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups whole wheat flour
  • 1/4 cup ground flaxseed
  • 2 tablespoons grated orange peel
  • 4 teaspoons baking powder
  • 1 tablespoon cornstarch
  • 1 tablespoon poppy seeds
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 teaspoon grated orange peel
  • 1 to 2 tablespoons orange juice

Nutritional Facts

1 slice equals 301 calories, 8 g fat (1 g saturated fat), 31 mg cholesterol, 351 mg sodium, 54 g carbohydrate, 4 g fiber, 6 g protein.

Directions

  1. In a large bowl, beat the pumpkin, sugar, milk, eggs, orange juice, oil, maple flavoring and vanilla until well blended. Combine the flours, flaxseed, orange peel, baking powder, cornstarch, poppy seeds, pie spice, salt and baking soda; gradually beat into pumpkin mixture until blended.
  2. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. In a small bowl, whisk the confectioners' sugar, orange peel and enough juice to achieve desired consistency. Drizzle over cake. Yield: 14 servings.
Originally published as Pumpkin-Citrus Bundt Cake in Country Woman October/November 2011, p45

Nutritional Facts

1 slice equals 301 calories, 8 g fat (1 g saturated fat), 31 mg cholesterol, 351 mg sodium, 54 g carbohydrate, 4 g fiber, 6 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Pumpkin-Citrus Bundt Cake

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Dec. 3, 2013

"Lots of pumpkin flavor and the cake came out very pretty looking. But the icing soaked into the cake after just one day. This was a very dense cake. Not so bad but I have other favorites."

MY REVIEW
Reviewed Sep. 24, 2013

"So good and healthy too! It was gone in one day."

MY REVIEW
Reviewed Oct. 2, 2012

"was interested until I got to the flaxseed/ didn't want to buy just to use for this recipe/ could it be replaced with something else?"

MY REVIEW
Reviewed Oct. 1, 2012

"There is a lot of interesting flavours and textures plus makes a moist cake."

MY REVIEW
Reviewed Nov. 15, 2011

"prep time was more than 20 min. the batter seemed too thin. the cake did not rise,therefore was very heavy! not good very disappointed!!"

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