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Pumpkin Gingerbread Bundt Coffee Cake

Total Time

Prep: 15 min. Bake: 55 min. + cooling

Makes

16 servings

If you enjoy gingerbread and pumpkin goodies, you'll like this spiced dessert I always fix around the holiday. My family and friends look forward to moist slices every year. —Suzanne Loveland of Edinburg, Virginia

Ingredients

  • 2 large eggs, room temperature
  • 1/2 cup egg substitute, room temperature
  • 1 can (15 ounces) solid-pack pumpkin
  • 1-1/2 cups honey
  • 1/2 cup butter, melted
  • 1/2 cup fat-free plain yogurt
  • 1 cup toasted wheat germ
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • ICING:
  • 3/4 cup confectioners' sugar
  • 2 teaspoons fat-free milk
  • 1/4 teaspoon vanilla extract

Directions

  1. In a large bowl, beat eggs and egg substitute. Stir in the pumpkin, honey, butter and yogurt until smooth. Stir in wheat germ. Combine the dry ingredients; gradually add to pumpkin mixture and mix well. Coat a 10-in. fluted tube pan with cooking spray and dust with flour; add batter.
  2. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine icing ingredients until smooth; drizzle over cake.

Nutrition Facts

1 piece: 299 calories, 7g fat (4g saturated fat), 42mg cholesterol, 319mg sodium, 55g carbohydrate (0 sugars, 3g fiber), 6g protein.

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