Honey Pumpkin Bundt Cake Recipe

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Honey Pumpkin Bundt Cake
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Ingredients:

Directions:

  1. Preheat oven to 350°F.
  2. Stir together flour, baking soda, cinnamon, salt, nutmeg, ginger and cloves until blended.
  3. In a large bowl, combine butter and honey.
  4. Beat with an electric mixer or by hand until creamy.
  5. Beat in eggs, one at a time, until blended.
  6. Then stir in vanilla, pumpkin, dates, nuts, and flour mixture until blended.
  7. Pour mixture into a greased and flour-dusted 12-cup fluted bundt or tube-cake pan.
  8. Bake for 45 minutes or until a pick inserted in center comes out clean.
  9. Cool on rack.
  10. Sprinkle with powdered sugar.
  11. Serve or store, wrapped in foil, at room temperature for two days, freeze for longer storage.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 533.35 Kcal (2233 kJ)
Calories from fat 186.68 Kcal
% Daily Value*
Total Fat 20.74g 32%
Cholesterol 77mg 26%
Sodium 278.01mg 12%
Potassium 415.55mg 9%
Total Carbs 85.2g 28%
Sugars 55.74g 223%
Dietary Fiber 4.63g 19%
Protein 7.39g 15%
Vitamin C 1.8mg 3%
Vitamin A 0.4mg 15%
Iron 1.9mg 10%
Calcium 51mg 5%
Amount Per 100 g
Calories 307.01 Kcal (1285 kJ)
Calories from fat 107.46 Kcal
% Daily Value*
Total Fat 11.94g 32%
Cholesterol 44.33mg 26%
Sodium 160.03mg 12%
Potassium 239.21mg 9%
Total Carbs 49.04g 28%
Sugars 32.09g 223%
Dietary Fiber 2.66g 19%
Protein 4.25g 15%
Vitamin C 1mg 3%
Vitamin A 0.3mg 15%
Iron 1.1mg 10%
Calcium 29.3mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.6
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sugar

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