Banana-Pumpkin Bundt® Cake
I came up with this cake as a way to use up some extra pumpkin puree and a few really ripe bananas. It's a better-for-you cake that isn't overly sweet, but still chock-full of flavor. Make sure to use really, really overripe bananas for the best results. If you're looking for additional sweetness, feel free to add some kind of glaze to the top of the cake as well. Adjust the add-ins (i.e. the nuts and chocolate) and spices to suit your tastes.
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Recipe Summary
Ingredients
10
Original recipe yields 10 servings
Directions
Cook's Note:
Do not use pumpkin pie filling.
Nutrition Facts
Per Serving:
365 calories; protein 10.4g; carbohydrates 56.8g; fat 13.3g; cholesterol 53.6mg; sodium 476.1mg. Full Nutrition