Ingredients for Cake:
2 Sticks Butter
2 C. Swerve Granular
2 T. Vanilla
1 Can Pumpkin Puree
3 C. Flour or Almond Flour
2 t. Baking Powder
1 t. Baking Soda
2 T. Cinnamon
1 T. Pumpkin Pie Spice
1 t. Nutmeg
Ingredients for Glaze:
1 Stick Butter, Melted
1 T. Vanilla
1 T. Heavy Cream
1 C. Swerve Confections
Pumpkin Pie Spice to Top!
Spray a 10-inch (12 cup) round bundt pan. Set aside. In a large mixing bowl, beat the butter and Swerve until light and fluffy. Add eggs, vanilla and pumpkin. Mix until just combined. In a separate mixing bowl, whisk together the dry ingredients–flour, baking powder, baking soda, cinnamon and pumpkin pie spice. Now, add this mixture to the liquid ingredients beating at low speed until the batter is blended. Bake at 325 for 60 minutes. Cool in pan for about 15 minutes before removing from pan. Let cool completely.
For the simple glaze, combine all glaze ingredients in small bowl. It will look similar to a drizzle. Pour lightly over the cake!
Looking for the nutritional information for the pumpkin bundt pan cake
Feel free to use one of the online nutritional apps! Jayne
Hi, I am so happy to find your site! Our dad is diabetic, so these are perfect.
1. Dad likes Stevia. Could that be used instead?
2. My sister and I started a food blog, after I had 2 back surgeries. Would you mind if we reviewed some of your recipes?
If you would like to look before answering. We review recipes, types verbatim, and our thoughts on them.
Thank you, and also, your blog is gorgeous!
Thank you and good luck with the blog–of course feel free to review recipes!! Jayne