Pumpkin Bundt Cake
1 cup water
3 tbsp oil
Preheat oven to 375℉.
Combine Pumpkin Quick Bread Mix, water, oil, and eggs. Beat 50 to 75 strokes until mix is blended.
Prepare your Bundt pan with baking spray or line a loaf pan with parchment. We used a 6-cup Bundt pan.
Bake 45 mins or until a toothpick inserted into the center comes out clean. Let cool completely.
Remove foil from Cream Cheese Frosting. Microwave 15-20 seconds or until the frosting slowly drips from a spoon.
Drizzle and enjoy!
Serving Size (1 Slice), Calories 280 (Calories from Fat ), Total Fat 6g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 55mg, Sodium 210mg, Total Carbohydrate 52g (Dietary Fiber 1g, Sugars 35g, Includes 35g Added Sugars), Protein 4g, Potassium 89mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D 0mg, Calcium 39mg, Iron 2mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.