Easy Gingerbread Pumpkin Bundt Cake
This easy gingerbread pumpkin bundt cake is perfect for the holiday season! Moist spice cake drizzled with frosting and orange zest you will surely love!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
In one bowl add your flour, baking soda, and baking powder. Mix well.
In another bowl add all other ingredients except your orange zest and frosting. (if you love a bit of orange flavor inside your gingerbread then add 2 tbsp into your batter, then on top as well)
Use your Braun MultiQuick 9 Whisk Accessory on low speed to mix well.
Add flour mixture in slowly and mix well with a spoon until well blended.
Spray the inside of a bundt pan well with non stick spray.
Set your oven to 350 degrees and bake for 45 minutes or just until toothpick comes out clean, you do not want to over bake it.
Allow to cool and then carefully flip over on to a pie plate.
Melt vanilla icing for about 10 seconds in the microwave and drizzle on top.
Use the Braun MultiQuick 9 Chopper Accessory to chop your pecans into small pcs.
Sprinkle pecans on top.
Add zest of an orange to the top of your gingerbread pumpkin bundt cake and serve!
Serving: 3oz | Calories: 541kcal | Carbohydrates: 75g | Protein: 5g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 247mg | Potassium: 279mg | Fiber: 2g | Sugar: 50g | Vitamin A: 450IU | Vitamin C: 5.9mg | Calcium: 91mg | Iron: 2.2mg