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Picture of Pumpkin Bundt Cake
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1086 kcal 54 %
  • Fat 56 g 86 %
  • Saturated 30 g 149 %
  • Carbs 124 g 41 %
  • Fiber 7 g 29 %
  • Protein 40 g 81 %
  • Cholesterol 743 mg 248 %
  • Sodium 313 mg 13 %
  • Calcium 544 mg 54 %
  • Magnesium 209 mg 50 %
  • Potassium 5396 mg 115 %
  • Iron 15 mg 82 %
  • Zinc 7 mg 67 %
  • Phosphorus 1093 mg 156 %
  • Vitamin A 6880 µg 764 %
  • Vitamin C 132 mg 147 %
  • Thiamin (B1) 1 mg 72 %
  • Riboflavin (B2) 3 mg 201 %
  • Niacin (B3) 9 mg 57 %
  • Vitamin B6 1 mg 95 %
  • Folate equivalent (total) 323 µg 81 %
  • Vitamin B12 2 µg 88 %
  • Vitamin D 5 µg 33 %
  • Vitamin E 18 mg 123 %
  • Vitamin K 20 µg 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Pumpkin Bundt Cake

Ingredients

  • Williams-Sonoma Pumpkin Bundt Cake Mix (includes cake mix and pumpkin puree packets)
  • 4 eggs
  • 12 Tbs. (1 1/2 sticks) (6 oz./185 g) unsalted butter, melted and cooled
  • 1/2 cup (4 fl. oz./125 ml) milk
  • Confectioners’ sugar for dusting

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