Pumpkin Pecan Yogurt Bundt Cakes
Light, fluffy pumpkin pecan bundt cakes are a delicious and moist treat you'll love long after fall is over!
Servings: 6
Calories: 335kcal
Ingredients
- ½ cup milk
- 2 eggs
- 1 tbsp vanilla
- 2 cups canned pumpkin
- 6 oz vanilla yogurt or pecan yogurt
- 1 ½ cups flour
- 1 cup sugar
- 2 tsp baking powder
- 1½ tsp sea salt
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, mix wet ingredients well with sugar.
- Slowly add in flour and dry ingredients.
- Add to well greased bundt pans.
- Bake for 35-40 minutes, until lightly golden brown on the edges.
- Remove and top with candied pecans or powdered sugar.
- Serve immediately.
Nutrition
Calories: 335kcal | Carbohydrates: 69g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 58mg | Sodium: 636mg | Potassium: 479mg | Fiber: 3g | Sugar: 41g | Vitamin A: 12835IU | Vitamin C: 3.6mg | Calcium: 178mg | Iron: 3mg