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Nutrition Facts
Serving Size 181 g
(Approx. 12 Servings)
Amount Per Serving
Calories 420 Calories From Fat 140
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 620 mg 26%
Total Carbohydrate 66 g 22%
Dietary Fiber 2 g 8%
Sugars 44 g
Protein 5 g
Vitamin A 130% • Iron 10%
Vitamin C 6% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Spiced Pumpkin Cake with Orange Glaze

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Prep Time
20 minutes
Cook Time
50 minutes
Total Time
1 h 10 m
Serves
12  People

Ingredients

Recipe makes 12 Servings

3/4 cup(s) butter, softened
1 1/4 cup(s) granulated sugar
1 Tbsp Nielsen-Massey Pure Vanilla Bean Paste
1 Tsp ground cinnamon
1/2 Tsp ground nutmeg
4 Tbsp orange zest, divide use
1 1/2 Tbsp chipotle in adobo
3 large eggs
1 cup(s) buttermilk, divided use
15 Oz H-E-B Organics Pumpkin Puree
2 cup(s) all purpose flour
1 Tsp baking soda
2 Tsp baking powder
1 Tsp salt
2 cup(s) powdered sugar
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Instructions

1
Preheat oven to 350ºF. Lightly coat a Bundt pan with non-stick spray and set aside.
2
In a large mixing bowl, cream together butter and sugar until light and airy.
3
Blend in vanilla bean paste, cinnamon, nutmeg, 1/2 of orange zest, and chipotle.
4
Beat in eggs one at a time until incorporated. Set aside.
5
In a separate bowl, whisk together 3/4 cup of buttermilk and pumpkin.
6
In a medium sized bowl, combine flour, baking soda, baking powder, and salt.
7
Add half of pumpkin mixture to butter mixture and beat until well combined.
8
Add half of flour, beat well then repeat with remaining pumpkin and flour mixtures.
9
Transfer batter to prepared pan and bake 40 to 50 minutes or until a toothpick inserted in center comes out clean.
10
Cool completely before removing from pan.
11
To glaze cake, combine remaining zest and buttermilk with powdered sugar. Place cake on a cooling rack and pour glaze over cake. Carefully transfer glazed cake to serving plate or cake stand.

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