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Pumpkin Cake with Citrus Glaze

Pumpkin Cake with Citrus GlazeRecipe courtesy of CanolaInfo.org.

Recipe Ingredients:

Cake:
1/3 cup granulated sugar
1/4 teaspoon pumpkin pie spice
1 (18-ounce) package yellow cake mix
1/3 cup canola oil
1 cup water
3 large eggs
1/2 cup canned pumpkin
1 tablespoon pumpkin pie spice

Glaze:
1 cup powdered sugar
1 to 2 tablespoons lemon juice

Cooking Directions:

  1. For Cake: Preheat oven to 350°F (175°C). Spray a Bundt® pan, individual small size Bundt pans or loaf pans with canola oil.
  2. Combine 1/3 cup granulated sugar and 1/4 teaspoon pumpkin pie spice. Dust pan(s) with sugar mixture.
  3. In a large mixing bowl, combine cake mix, canola oil, water, eggs, canned pumpkin and 1 tablespoon pumpkin pie spice. Beat on medium speed for 2 minutes Carefully pour cake batter into pan or pans.
  4. Bake for 50 to 60 minutes for large pan or approximately 20 minutes for small pans, or until tester comes out clean.
  5. Cool cake on wire rack for 10 minutes in the pan. Remove cake from pan or pans and cool completely on wire rack.
  6. For Glaze: Combine icing sugar and lemon juice. Adjust icing sugar and lemon juice to reach desired consistency. Drizzle glaze over cake.

Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories: 330; Total Fat: 13g; Saturated Fat: 2g; Cholesterol: 55mg; Total Carbs: 51g; Fiber: 0g; Protein: 4g; Sodium: 330mg.

Recipe and photograph courtesy of CanolaInfo.org.