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Picture of Pumpkin Olive Oil Bundt Cake
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 4852 kcal 243 %
  • Fat 234 g 360 %
  • Saturated 36 g 178 %
  • Carbs 642 g 214 %
  • Fiber 24 g 98 %
  • Protein 60 g 120 %
  • Cholesterol 480 mg 160 %
  • Sodium 3435 mg 143 %
  • Calcium 278 mg 28 %
  • Magnesium 203 mg 48 %
  • Potassium 1488 mg 32 %
  • Iron 27 mg 152 %
  • Zinc 5 mg 47 %
  • Phosphorus 816 mg 117 %
  • Vitamin A 3515 µg 391 %
  • Vitamin C 18 mg 20 %
  • Thiamin (B1) 3 mg 259 %
  • Riboflavin (B2) 3 mg 210 %
  • Niacin (B3) 24 mg 149 %
  • Vitamin B6 1 mg 49 %
  • Folate equivalent (total) 1205 µg 301 %
  • Vitamin B12 1 µg 48 %
  • Vitamin D 3 µg 17 %
  • Vitamin E 38 mg 253 %
  • Vitamin K 201 µg 168 %

* 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 Olive Oil Bundt Cake

Ingredients

  • 1-1/2 cups sugar
  • 1 cup olive oil
  • 3 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves
  • 1 can (15 ounces) solid-pack pumpkin (or 2 cups freshly roasted sugar pumpkin)
  • Powdered sugar

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