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Pumpkin-Citrus Bundt Cake Recipe

Pumpkin-Citrus Bundt Cake Recipe

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 YIELD:14 servings


  • 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


  • 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.

Nutritional Facts

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

Reviews for Pumpkin-Citrus Bundt Cake

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xlsalbums User ID: 5254917 109374
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."

Katisha User ID: 884706 194282
Reviewed Sep. 24, 2013

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

zucchinilady User ID: 3149814 191851
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?"

GwenandDirk User ID: 6137089 194278
Reviewed Oct. 1, 2012

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

bahbah User ID: 6345833 131688
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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Wine Pairings

Sweet White Wine

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