This Pumpkin Pound Cake is an absolute triumph of fall flavors, combining a wonderfully rich, buttery cake base with the irresistible warmth of classic autumn spices. But we’re not stopping there! To elevate this dessert to truly gourmet status, we’ve incorporated a silky, creamy cheesecake filling that swirls through the center, adding a delightful tangy contrast. Crowned with a luxurious maple brown butter glaze, every single bite offers a super cozy and incredibly decadent experience, making it the quintessential treat for the pumpkin season. If you’re captivated by the allure of pumpkin desserts, be sure to explore my Pumpkin Bread with Cream Cheese Frosting and my innovative Pumpkin Cake Cheesecake for more delightful creations.
Experience the Magic of Our Signature Pumpkin Pound Cake
As autumn leaves begin to fall and the air turns crisp, there’s nothing quite as comforting as a warm, spiced pumpkin dessert. This Pumpkin Pound Cake embodies everything we love about the season, delivering a taste experience that is both sophisticated and deeply nostalgic. It stands out as the ultimate Fall dessert, masterfully balancing the earthy sweetness of pumpkin with a luxurious, dreamy cream cheese filling. But the magic doesn’t end there; a glistening maple brown butter glaze drapes over the entire cake, transforming it into an unforgettable culinary masterpiece. Rich, cozy, and utterly perfect, this cake is destined to become your go-to recipe for pumpkin season gatherings.
The pound cake itself is a marvel of texture and flavor. It’s perfectly spiced with a thoughtful blend of cinnamon, nutmeg, ginger, and cloves, evoking the true essence of autumn. The incorporation of real pumpkin puree ensures that each slice is incredibly moist, tender, and dense – characteristic of a classic pound cake. Nestled right in the heart of this flavorful crumb is a smooth, tangy cream cheese layer. This unexpected addition creates a divine, cheesecake-like surprise in every bite, cutting through the richness of the cake with its creamy texture and subtle tartness. The harmonious combination of the buttery pumpkin base and the luscious, tangy filling is nothing short of heavenly.
Once this magnificent cake emerges from the oven, still warm and fragrant, it receives its final touch: a generous drizzle of our signature silky maple brown butter glaze. And honestly, this glaze is truly a chef’s kiss moment. The process of browning the butter infuses it with a rich, nutty depth that pairs exquisitely with the maple syrup’s sweet, caramelized notes. This golden glaze beautifully coats the ridges of the bundt cake, slowly seeping into the tender crumb and adding an unparalleled layer of flavor and moisture. It’s this intricate detail that makes this pumpkin cake truly special and distinct from any other. Despite its elegant appearance and complex flavor profile, this cake comes together with surprising ease, making it a recipe you’ll eagerly want to bake on repeat throughout the entire autumn season. Prepare to impress your guests, or simply treat yourself to a slice of pure comfort.
Whether you’re hosting a holiday feast, enjoying a quiet evening by the fire, or simply craving a taste of fall, this Pumpkin Pound Cake is your answer. Slice it up generously, grab a fork, and savor each delectable bite. It pairs wonderfully with a steaming cup of coffee, a robust chai latte, or for an extra touch of indulgence, a scoop of vanilla bean ice cream that slowly melts into the warm cake. This is more than just a dessert; it’s an experience.
Table of Contents
- Pumpkin Bundt Cake Ingredients
- Substitutions and Variations
- Pro Baking Tips
- Recipe FAQs
- More Pumpkin Recipes
Essential Ingredients for Your Perfect Pumpkin Pound Cake
Crafting this extraordinary Pumpkin Pound Cake begins with a selection of high-quality ingredients, each playing a crucial role in achieving its signature flavor and texture. While the full list of precise measurements can be found in the detailed recipe card below, here’s an overview of the key components and why they are so vital:
- Canned Pumpkin Puree: This is the heart of our pumpkin cake! Canned pumpkin puree is not just about flavor; it’s a powerhouse for moisture. It infuses the cake with that characteristic earthy sweetness and helps create a wonderfully dense, plush, and perfectly tender crumb. Ensure you’re using 100% pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
- Homemade Pumpkin Pie Spice Blend: While store-bought blends are convenient, making your own elevates the flavor immensely. Our blend consists of warm cinnamon, aromatic nutmeg, pungent ground cloves, zesty ground ginger, and a hint of allspice. This combination delivers a complex, vibrant depth of flavor that complements the pumpkin beautifully and creates an aroma that screams “Fall!”
- A Thoughtful Combination of Salted Butter and Vegetable Oil: This dynamic duo is key to achieving the perfect pound cake texture. The salted butter contributes rich, unparalleled flavor and structure, giving the cake that classic buttery taste. The vegetable oil, on the other hand, is essential for maintaining an incredibly moist and tender crumb that stays soft for days. Together, they strike an ideal balance, preventing the cake from becoming dry while ensuring a delicious, full-bodied flavor.
- Sour Cream: This secret ingredient is a game-changer! Sour cream adds an extra layer of moisture to the batter, resulting in an exceptionally tender cake. Its subtle tang also perfectly balances the sweetness of the cake and the richness of the pumpkin, enhancing the overall depth of flavor. It works by tenderizing the gluten in the flour, ensuring a soft, melt-in-your-mouth texture that is simply irresistible.
- Pure Maple Syrup: More than just a sweetener, maple syrup deepens the flavor profile of the cake with its warm, caramel-like notes. It harmonizes beautifully with the pumpkin and the array of warm spices, adding a unique sweetness and a touch of extra moisture to the batter, contributing to the cake’s overall complexity and moistness.
- Large Eggs (at room temperature): Eggs are critical for both binding the batter together and contributing to the cake’s structure. They add richness and help create a fine, even crumb. When incorporated properly, especially at room temperature, eggs also trap air during the mixing process, which is vital for helping the pound cake rise in the oven and achieve its characteristic dense yet tender consistency.
- Cream Cheese (for the filling, at room temperature): For the star-studded filling, using full-fat cream cheese at room temperature is crucial. It ensures a smooth, lump-free mixture that will melt perfectly into the cake, creating that delightful, tangy swirl.
Creative Substitutions and Exciting Variations
While this Pumpkin Pound Cake recipe is perfected as is, don’t hesitate to personalize it! Here are some thoughtful substitutions and exciting variations you can try to make it uniquely yours:
- Introduce Chocolate Chips: If you’re a fan of the classic pumpkin and chocolate combination, feel free to swap out the cream cheese filling entirely and fold in some chocolate chips instead! Dark chocolate chips or even white chocolate chips would be absolutely divine, melting into pockets of gooey goodness within the moist pumpkin cake. If this delightful pairing sparks your interest, you absolutely must try my Chocolate Chip Pumpkin Bread – it’s a fan favorite for a reason!
- Opt for Fresh Pumpkin Puree: For those who love a truly homemade touch, using fresh pumpkin puree is an excellent option! If you enjoy making your own from scratch, I applaud your dedication. Just a crucial tip: fresh pumpkin puree tends to be a bit more watery than its canned counterpart. To ensure your cake maintains its perfect consistency, be sure to blot out any excess moisture using paper towels before incorporating it into the batter. You’ll need approximately 15 oz (about 425g) of puree, so measure accordingly.
- Unsalted vs. Salted Butter: The recipe calls for salted butter, which I personally love as it subtly enhances and balances the flavors in the cake. However, if your preference leans towards unsalted butter, you can certainly use it. Just remember to add an additional 1/4 teaspoon of fine salt to the dry ingredients mixture to ensure the flavor profile remains perfectly balanced.
- Spice It Up (or Down!): The pumpkin pie spice blend can be adjusted to your liking. If you prefer a milder spice profile, reduce the amount of ginger or cloves. For an extra kick, consider adding a pinch of freshly ground black pepper or a tiny dash of cayenne for a subtle warmth that elevates the other spices.
- Different Glaze Options: While the maple brown butter glaze is truly exceptional, you could also experiment with other glazes. A simple cream cheese glaze (powdered sugar, cream cheese, milk, vanilla) would echo the filling, or a classic vanilla bean glaze would be lovely. For a nuttier flavor, a pecan praline glaze would also be an excellent addition.
- Add Nuts or Dried Fruit: For added texture and flavor, consider folding 1/2 to 1 cup of chopped pecans, walnuts, or even dried cranberries into the cake batter before baking. These additions bring a delightful crunch and chewiness that complements the moist cake beautifully.
Step-by-Step Guide: How To Make This Incredible Pumpkin Pound Cake
Baking this Pumpkin Pound Cake with Cream Cheese Filling and Maple Brown Butter Glaze is a delightful and rewarding experience. Follow these detailed steps to ensure a perfect, show-stopping dessert every time. Remember to read through all instructions before you begin!
Step 1: Prepare the Cream Cheese Filling and Preheat Oven. First, preheat your oven to 325 degrees F (160 degrees C). This lower temperature helps ensure the pound cake bakes evenly and remains moist. Next, begin preparing the luscious cream cheese filling. In a medium-sized bowl, add the softened cream cheese. Using an electric hand mixer, beat the cream cheese on medium speed for about 30 seconds until it’s completely smooth and free of lumps. Then, gradually add the brown sugar, continuing to mix until it’s fully incorporated and the mixture is silky smooth. Finally, stir in the vanilla extract, maple syrup, cornstarch (this helps stabilize the filling), and milk. Mix just until everything is combined, taking care not to overmix, which can make the filling too thin. This should take approximately 20-30 seconds. Set this dreamy filling aside.
Step 2: Whisk Together Dry Ingredients. In a separate, large mixing bowl, meticulously whisk together all of your dry ingredients. This includes the all-purpose flour, fragrant cinnamon, warming nutmeg, spicy ground ginger, subtle allspice, potent ground cloves, baking powder, baking soda, and a pinch of kosher salt. Thoroughly whisking these ingredients ensures that the leavening agents and spices are evenly distributed throughout the flour, which is crucial for a uniform rise and consistent flavor in your finished cake. Once well combined, set this mixture aside.
Step 3: Cream Butter, Oil, and Sugars. In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, vegetable oil, brown sugar, and white granulated sugar. Cream these ingredients together on medium speed for a full 5 minutes. This extended creaming time is essential; it incorporates air into the mixture, resulting in a light and fluffy base, which contributes significantly to the pound cake’s tender texture. Be sure to stop the mixer periodically to scrape down the sides of the bowl with a spatula, ensuring all ingredients are thoroughly combined. Reduce the mixer speed to low. Begin adding the large eggs one at a time, allowing each egg to be fully incorporated into the mixture before adding the next. This prevents the batter from curdling and ensures a smooth emulsion. Scrape down the sides of the bowl one last time to ensure everything is perfectly combined and homogenous.
Step 4: Combine Wet Ingredients with Pumpkin Mixture. In a separate medium bowl, whisk together the pumpkin puree, maple syrup, sour cream, and vanilla extract until completely combined and smooth. This creates your rich pumpkin base. Now, return to your stand mixer. With the mixer on low speed, gradually add half of the dry flour mixture to the wet creamed ingredients. Mix just until the flour streaks disappear, about 20 seconds. Next, add all of the pumpkin mixture and mix gently until just combined, again about 20 seconds. This method of alternating wet and dry ingredients helps prevent overmixing the gluten in the flour, which can lead to a tough cake.
Step 5: Finish Mixing the Batter. Add the remaining half of the dry flour mixture to the stand mixer bowl. Mix on low speed until just combined, being careful not to overmix. Overmixing develops gluten too much, which can make your pound cake dense and chewy rather than tender. Use a rubber spatula to scrape down the sides and bottom of the bowl thoroughly one last time, ensuring that the batter is perfectly smooth and uniform. This gentle mixing technique ensures a beautifully tender and moist pound cake.
Step 6: Layer Batter and Cream Cheese Filling in Pan. Prepare your 15-cup bundt pan or tube pan by thoroughly spraying it with a nonstick baking spray that contains flour (or butter and flour yourself). This is essential to prevent sticking and ensure easy release of the cake. Pour approximately half of the prepared pumpkin pound cake batter into the greased pan. Gently spread it into an even layer using the back of a spoon or an offset spatula. Next, carefully spoon all of the reserved cream cheese filling over this first layer of batter, distributing it as evenly as possible. Try to keep the filling away from the very edges of the pan to ensure it stays encapsulated within the cake.
Step 7: Cover Filling and Bake. Gently spoon the remaining half of the cake batter over the cream cheese filling, being careful to completely cover the filling. Use a spatula to gently smooth the top. Place the bundt pan into your preheated oven and bake for approximately 80-90 minutes. Baking times can vary, so begin checking for doneness around the 75-minute mark. To test if the cake is fully baked, insert a long wooden skewer or a toothpick into the center of the cake (making sure to avoid the cream cheese filling). If it comes out clean with no wet batter attached, your cake is ready. If it’s still wet, continue baking for 5-10 minute intervals. Once baked, remove the cake from the oven and allow it to cool in the pan for 15 minutes. This crucial resting period allows the cake to firm up slightly before you invert it. After 15 minutes, carefully invert the cake onto a wire rack to cool completely before glazing. Patience is key here; a fully cooled cake ensures the glaze sets beautifully.
Step 8: Prepare and Apply Brown Butter Maple Glaze. Once your gorgeous pumpkin pound cake has cooled completely on the wire rack (this is vital for the glaze’s adhesion and texture), it’s time to make the irresistible brown butter maple glaze. In a light-colored skillet (this helps you monitor the browning process), melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter turns a rich golden-brown color and emits a nutty aroma. Be careful not to burn it! Immediately pour the browned butter into a medium bowl to stop the cooking process. Whisk in the pure maple syrup, powdered sugar, and vanilla extract. Gradually add the whole milk, starting with 2 tablespoons and adding more a teaspoon at a time until you achieve a smooth, pourable consistency. The glaze should be thick enough to cling to the cake but still flow easily. Once your cake is fully cool, generously pour this luscious glaze over the top, allowing it to drip beautifully down the sides. Let the glaze set for a few minutes before slicing and enjoying your masterpiece!
Pro Baking Tips for a Flawless Pumpkin Pound Cake
Achieving the perfect Pumpkin Pound Cake is easier than you think with these expert tips:
- Ensure All Ingredients Are at Room Temperature: This is arguably the most crucial tip for pound cakes, especially one with high moisture content like this recipe. Room temperature ingredients (butter, cream cheese, eggs, sour cream, milk) emulsify much better, creating a smooth, homogenous batter. This leads to a finer, more tender crumb and a cake that rises beautifully and consistently. Plan ahead and take these ingredients out of the refrigerator at least 1-2 hours before you start baking.
- Do Not Overmix the Batter: Once you add the flour, mix only until the dry ingredients are just incorporated. Overmixing develops the gluten in the flour, which can lead to a tough, dry, and chewy cake rather than a tender, moist one. Gentle mixing, especially with a stand mixer on low speed or by hand, is key.
- Properly Prepare Your Bundt Pan: A well-greased and floured bundt pan is your best friend. Use a high-quality nonstick baking spray that contains flour (like Baker’s Joy or Pam Baking), or thoroughly grease the pan with softened butter and then dust it with flour, tapping out any excess. This step is critical to ensure your beautiful cake releases easily from the intricate mold without sticking or tearing.
- Avoid Overfilling the Pan: For a 15-cup bundt pan, the batter should come up to about two-thirds full, allowing room for the cake to rise without overflowing. If using a smaller pan, you may have excess batter which can be baked into a few cupcakes or a mini loaf.
- Test for Doneness Correctly: Since this cake has a cream cheese filling, use a long skewer or toothpick to test for doneness, inserting it into the pumpkin cake portion (not directly into the filling). The skewer should come out clean with no wet batter attached. If it’s sticky or wet, continue baking for 5-10 minute intervals.
- Cool the Cake Gradually: After baking, allow the cake to cool in the pan on a wire rack for 15 minutes. This allows the cake to set and slightly pull away from the sides of the pan. Then, invert it onto the wire rack to cool completely. Rushing this step can cause the cake to stick or break.
- Achieve the Perfect Brown Butter: When making the glaze, use a light-colored skillet for browning the butter. This allows you to clearly see the butter transform from yellow to golden brown, and then to a beautiful amber with nutty flecks. Pay close attention, as butter can go from perfectly browned to burnt in a matter of seconds. The nutty aroma is your cue!
Pumpkin Pound Cake: Your Questions Answered!
The trick is to spread about half of the pumpkin pound cake batter into the prepared bundt pan first. Then, carefully add the creamy cheesecake filling in an even layer on top of the batter. Finally, cover the filling completely with the remaining cake batter, making sure it’s fully encapsulated. The density of our pound cake batter is robust enough to perfectly support the cream cheese filling, preventing it from sinking during baking.
To check for doneness, gently insert a long wooden skewer or a toothpick into the thickest part of the cake, specifically avoiding the cream cheese filling. If the skewer comes out clean, without any wet batter clinging to it, your cake is done. The total baking time is usually around 80 to 90 minutes, but ovens can vary, so start checking earlier!
Absolutely! If you enjoy the process of making your own fresh pumpkin puree, it can certainly be used. However, fresh puree typically contains more moisture than commercially canned versions. To ensure your cake has the ideal texture, it’s essential to blot out any excess water from your fresh puree using paper towels before adding it to the batter. You’ll need approximately 15 ounces (about 425 grams) of puree, so measure carefully.
Certainly! While the cream cheese filling adds an incredible dimension, this pumpkin pound cake is still absolutely delicious and moist on its own. If you choose to omit the filling, the center of the cake will cook a bit faster. I recommend reducing the baking time slightly and starting to check for doneness around the 70-minute mark to prevent overbaking.
Yes, refrigeration is necessary. While the cake can safely remain at room temperature for up to 24 hours, after that, it’s best to store it in an airtight container or tightly wrapped in plastic wrap in the refrigerator. This helps maintain its freshness and, importantly, ensures the cream cheese filling remains safe to eat. For the best texture and flavor, allow refrigerated cake to come to room temperature for about 30 minutes before serving.
When stored properly in an airtight container in the refrigerator, this pound cake will stay wonderfully fresh and moist for 4-5 days. The cream cheese filling and moist pumpkin batter help it retain its delicious quality for longer.
Yes, this cake freezes beautifully! For best results, allow the cake to cool completely, then wrap individual slices or the entire cake (unglazed is best for freezing) tightly in plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator, then bring to room temperature before adding the glaze if it was frozen unglazed.
Explore More Delicious Pumpkin Recipes
Breakfast
Fluffy Pumpkin Muffins
Desserts
Salted Caramel Pumpkin Cupcakes
Desserts
Homemade Pumpkin Spice Donuts
Desserts
Elegant Pumpkin Olive Oil Cake
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If you embark on this delightful baking journey and make this extraordinary Pumpkin Pound Cake recipe, I would be absolutely thrilled to hear from you! Please consider leaving a star rating on the recipe card below and sharing your thoughts in a comment. Your feedback is invaluable and helps other bakers in our community. You can also proudly tag @BritneyBreaksBread on Instagram and use the hashtag #britneybreaksbread so I can admire and celebrate your beautiful creations!
Pumpkin Pound Cake
Britney
30 mins
1 hr 20 mins
1 hr 50 mins
15
Print Recipe
Equipment
- 15-cup Bundt pan or Tube Pan
- Electric Hand Mixer or Stand Mixer with Paddle Attachment
- Large Mixing Bowls
- Medium Skillet (preferably light-colored)
- Wire Rack
Ingredients
Cream Cheese Filling
- 12 oz (340 g) Cream Cheese, (room temperature)
- 2/3 cup (147 g) Brown Sugar
- 2 tsp Vanilla Extract
- 1 tbsp Maple Syrup
- 2 tbsp Cornstarch
- 2 tbsp Whole Milk
Pumpkin Pound Cake
- 3 cups (375 g) All Purpose Flour
- 1 tbsp Cinnamon
- 1 tsp Nutmeg
- 1 tsp Ground Ginger
- 1/2 tsp Allspice
- 1/2 tsp Ground Cloves
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Kosher Salt
- 1/2 cup (114 g) Salted Butter, (room temperature)
- 1/2 cup (112 ml) Vegetable Oil
- 1 1/4 cup (275 g) Brown Sugar
- 1/2 cup (100 g) Granulated Sugar
- 4 large (200 g) Eggs, (room temperature)
- 15 oz (425 g) Pumpkin Puree
- 3 tbsp Maple Syrup
- 1/2 cup (120 g) Sour Cream
- 1 tbsp Vanilla Extract
Brown Butter Maple Glaze
- 6 tbsp Salted Butter, (browned)
- 2 tbsp Maple Syrup
- 1 1/2 cups (180 g) Powdered Sugar
- 1 tsp Vanilla Extract
- 2-4 tbsp Whole Milk, (depending on preferred consistency)
- Pinch Kosher Salt
Instructions
-
Preheat the oven to 325 degrees F (160°C). In a medium bowl, beat 12 oz (340 g) room temperature cream cheese with an electric hand mixer for 30 seconds until smooth. Add 2/3 cup (147 g) brown sugar and mix until smooth. Stir in 2 tsp vanilla extract, 1 tbsp maple syrup, 2 tbsp cornstarch, and 2 tbsp whole milk until just combined (20-30 seconds). Set aside.
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In a large bowl, whisk together 3 cups (375 g) all-purpose flour, 1 tbsp cinnamon, 1 tsp nutmeg, 1 tsp ground ginger, 1/2 tsp allspice, 1/2 tsp ground cloves, 2 tsp baking powder, 1 tsp baking soda, and 1 tsp kosher salt. Set aside.
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In the bowl of a stand mixer with a paddle attachment, cream together 1/2 cup (114 g) room temperature salted butter, 1/2 cup (112 ml) vegetable oil, 1 1/4 cup (275 g) brown sugar, and 1/2 cup (100 g) granulated sugar on medium speed for 5 minutes until light and fluffy. Scrape down the sides of the bowl. Reduce mixer to low speed and add 4 large (200 g) room temperature eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the bowl again to combine.
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In a separate bowl, combine 15 oz (425 g) pumpkin puree, 3 tbsp maple syrup, 1/2 cup (120 g) sour cream, and 1 tbsp vanilla extract. Whisk until smooth. Add half of the flour mixture to the creamed mixture and mix until just combined (about 20 seconds). Then add all of the pumpkin mixture and mix until just combined (about 20 seconds). Add the remaining flour and mix until combined. Scrape down the sides of the bowl to ensure a smooth batter.
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Spray a 15-cup bundt pan or tube pan generously with nonstick baking spray. Pour half of the batter into the pan and smooth into an even layer. Carefully spoon all of the cream cheese filling on top of the batter. Add the remaining cake batter on top, ensuring the cream cheese filling is completely covered. Bake for 80-90 minutes, or until a toothpick inserted into the cake (avoiding the filling) comes out clean. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
-
Once the cake is completely cooled, prepare the glaze. In a light-colored skillet, brown 6 tbsp salted butter over medium heat until golden brown and nutty. Pour into a medium bowl. Whisk in 2 tbsp maple syrup, 1 1/2 cups (180 g) powdered sugar, 1 tsp vanilla extract, and 2-4 tbsp whole milk (adjust for desired consistency). Pour the glaze over the cooled cake and serve. Enjoy!
Notes
- Always Use Room Temperature Ingredients: This point cannot be stressed enough. For optimal emulsification and a consistently tender, moist crumb, ensure all dairy products and eggs are at room temperature. This typically means taking them out of the fridge at least 1-2 hours before you plan to start baking.
- Proper Storage for Freshness: Due to the luscious cream cheese swirl, this Pumpkin Pound Cake requires refrigeration for prolonged freshness. While it can be left at room temperature for up to 24 hours, it’s best to wrap it tightly in plastic wrap or store it in an airtight container in the refrigerator to prevent it from drying out and to keep the filling safe. Before serving, allow slices to sit at room temperature for about 30 minutes to achieve the best texture and flavor.
- Don’t Overbake: Overbaking is the enemy of a moist pound cake. Start checking for doneness at the lower end of the recommended baking time. A clean toothpick from the cake portion (not the filling) is your indicator!
- Customize Your Spices: Feel free to adjust the spice levels to your preference. If you love a bolder spice profile, a touch more ginger or cloves can be added. If you prefer subtler notes, you can slightly reduce them.
Nutrition Information (per serving, approximate)
Carbohydrates: 77g,
Protein: 6g,
Fat: 29g,
Saturated Fat: 14g,
Polyunsaturated Fat: 5g,
Monounsaturated Fat: 7g,
Trans Fat: 0.5g,
Cholesterol: 106mg,
Sodium: 475mg,
Potassium: 217mg,
Fiber: 2g,
Sugar: 53g,
Vitamin A: 5174IU,
Vitamin C: 1mg,
Calcium: 127mg,
Iron: 2mg
Nutrition information is automatically calculated and should only be used as an approximation. Actual values may vary based on specific ingredients and preparation methods.
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