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Pumpkin-Citrus Bundt Cake

 Pumpkin-Citrus Bundt Cake
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
14 ServingsPrep: 20 min. Bake: 55 min. + cooling

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 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

Directions

  • In a large bowl, beat the pumpkin, sugar, milk, eggs, orange juice,

2 of 2

Pumpkin-Citrus Bundt Cake (continued)

Directions (continued)

  • 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.
  • 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.
  • In a small bowl, whisk the confectioners' sugar, orange peel and
  • enough juice to achieve desired consistency. Drizzle over cake.
  • Yield: 14 servings.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.