White Pumpkin Cakes (Sandra Lee) Recipe

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White Pumpkin Cakes (Sandra Lee)
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  1. Icing:
  2. Preheat oven to 375 degrees F. Spray a 6 count muffin Bundt pan and a 12-count brownie Bundt pan with nonstick cooking spray. If you do not have bunt pans regular muffin pans can be used.
  3. Blend quick bread mix with water or apple cider, oil and eggs. Blend until smooth.
  4. Pour batter into pans. Bake until golden and toothpick inserted in center comes out clean. 12 to 14 minutes for brownie pan, 15 to 18 minutes for muffin pan. Transfer to a rack and cool completely.
  5. For the icing:
  6. In a large bowl, combine the confectioners' sugar, the orange liquor and blend with a whisk until smooth. Transfer icing to a large re-sealable plastic bag and snip the corner of the bag off with a pair of scissors. Drizzle the icing over each cake and sprinkle with sanding sugar.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 559.23 Kcal (2341 kJ)
Calories from fat 154.53 Kcal
% Daily Value*
Total Fat 17.17g 26%
Cholesterol 62.37mg 21%
Sodium 27.83mg 1%
Potassium 213.03mg 5%
Total Carbs 89.2g 30%
Sugars 60g 240%
Dietary Fiber 2.34g 9%
Protein 13.09g 26%
Vitamin A 0.8mg 25%
Iron 1.8mg 10%
Calcium 140.1mg 14%
Amount Per 100 g
Calories 492.19 Kcal (2061 kJ)
Calories from fat 136 Kcal
% Daily Value*
Total Fat 15.11g 26%
Cholesterol 54.89mg 21%
Sodium 24.49mg 1%
Potassium 187.5mg 5%
Total Carbs 78.51g 30%
Sugars 52.81g 240%
Dietary Fiber 2.06g 9%
Protein 11.52g 26%
Vitamin A 0.7mg 25%
Iron 1.5mg 10%
Calcium 123.3mg 14%

* 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

  • 12.1
  • 15

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Sugar

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