Pumpkin-Citrus Bundt Cake Recipe

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Pumpkin-Citrus Bundt Cake
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  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 483.48 Kcal (2024 kJ)
Calories from fat 96.04 Kcal
% Daily Value*
Total Fat 10.67g 16%
Cholesterol 23.71mg 8%
Sodium 238.87mg 10%
Potassium 297.62mg 6%
Total Carbs 89.77g 30%
Sugars 34.4g 138%
Dietary Fiber 3.08g 12%
Protein 7.11g 14%
Vitamin C 8.5mg 14%
Vitamin A 0.4mg 12%
Iron 1.1mg 6%
Calcium 116mg 12%
Amount Per 100 g
Calories 244.68 Kcal (1024 kJ)
Calories from fat 48.6 Kcal
% Daily Value*
Total Fat 5.4g 16%
Cholesterol 12mg 8%
Sodium 120.89mg 10%
Potassium 150.62mg 6%
Total Carbs 45.43g 30%
Sugars 17.41g 138%
Dietary Fiber 1.56g 12%
Protein 3.6g 14%
Vitamin C 4.3mg 14%
Vitamin A 0.2mg 12%
Iron 0.6mg 6%
Calcium 58.7mg 12%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.9
  • 13

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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