Pumpkin-Citrus Bundt Cake

Name: Pumpkin-Citrus Bundt Cake
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 14
Cuisine: Global
Ingredients: 4 teaspoons baking powder; 1 teaspoons baking soda; 473 milliliters canned pumpkin; 79 milliliters canola oil; 237 milliliters confectioners sugar; 1 Tbsp cornstarch; 2 eggs; 237 milliliters fat-free milk; 237 milliliters all-purpose flour; 59 milliliters ground flaxseed; 1 teaspoon maple flavoring; 118 milliliters orange juice; 1 Tbsp orange juice; 1 teaspoon grated orange peel; 2 Tbsps grated orange peel; 1 Tbsp poppy seeds; 2 teaspoons pumpkin pie spice; 1 teaspoon salt; 237 milliliters sugar; 1 teaspoon vanilla extract; 237 milliliters whole wheat flour

One portion of this dish contains approximately 5g of protein, 8g of fat, and a total of 253 calories. This recipe serves 14. If 57 cents per serving falls in your budget, Pumpkin-Citrus Bundt Cake might be an awesome vegetarian recipe to try. If you have orange juice, eggs, flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

In a large bowl, beat the pumpkin, sugar, milk, eggs, orange juice, oil, maple flavoring and vanilla until well blended.

Ingredients you will need

Maple Flavoring

Orange Juice

Pumpkin

Vanilla

Sugar

Egg

Milk

Cooking Oil

Equipment you will use

Bowl

Combine the flours, flaxseed, orange peel, baking powder, cornstarch, poppy seeds, pie spice, salt and baking soda; gradually beat into pumpkin mixture until blended.

Ingredients you will need

Corn Starch

Orange Zest

Poppy Seeds

Flaxseed

Pumpkin

Salt

Transfer to a greased and floured 10-in. fluted tube pan.

Equipment you will use

Frying 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.

Equipment you will use

Toothpicks