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Pumpkin Gingerbread Bundt Coffee Cake

 Pumpkin Gingerbread Bundt Coffee Cake
If you enjoy gingerbread and pumpkin goodies, you'll like this spiced dessert I always fix around the holiday. My family and friends look forward to moist slices every year. —Suzanne Loveland of Edinburg, Virginia
16 ServingsPrep: 15 min. Bake: 55 min. + cooling

Ingredients

  • 2 eggs
  • 1/2 cup egg substitute
  • 1 can (15 ounces) solid-pack pumpkin
  • 1-1/2 cups honey
  • 1/2 cup butter, melted
  • 1/2 cup fat-free plain yogurt
  • 1 cup toasted wheat germ
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • ICING:
  • 3/4 cup confectioners' sugar
  • 2 teaspoons fat-free milk
  • 1/4 teaspoon vanilla extract

Directions

  • In a large bowl, beat eggs and egg substitute. Stir in the pumpkin,
  • honey, butter and yogurt until smooth. Stir in wheat germ. Combine
  • the dry ingredients; gradually add to pumpkin mixture and mix well.

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Pumpkin Gingerbread Bundt Coffee Cake (continued)

Directions (continued)

  • Coat a 10-in. fluted tube pan with cooking spray and dust with
  • flour; add batter.
  • 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. Combine icing ingredients
  • until smooth; drizzle over cake. Yield: 16 servings.
Nutritional Facts: One piece equals 299 calories, 7 g fat (4 g saturated fat), 42 mg cholesterol, 319 mg sodium, 55 g carbohydrate, 3 g fiber, 6 g protein.