Pumpkin Cake with Dried Cranberries
This pretty pumpkin-cranberry Bundt cake is a delicious alternative to holiday pumpkin pie.
Gallery
Ingredients
Directions
Tips
Make Ahead Tip: 12-cup Bundt pan
Tip: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it at large supermarkets and natural-foods stores. Store in an airtight container in the freezer.
Nutrition Facts
Per Serving:
215 calories; protein 3.3g; carbohydrates 43.3g; dietary fiber 3.3g; sugars 24.3g; fat 4g; saturated fat 0.4g; cholesterol 0.6mg; vitamin a iu 2763.3IU; vitamin c 0.9mg; folate 3.6mcg; calcium 55mg; iron 0.5mg; magnesium 8.3mg; potassium 93.3mg; sodium 271.4mg; added sugar 23g.
Exchanges:
3 other carbohydrate, 1 fat