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Moist Pumpkin Bundt Cake

Moist Pumpkin Bundt Cake
This cake is perfect for fall. As it bakes, the aroma fills the house with a spicy scent.
12-16 ServingsPrep: 10 min. Bake: 1 hour + cooling

Ingredients

  • 2-1/2 cups sugar
  • 1 cup canola oil
  • 3 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1 can (15 ounces) solid-pack pumpkin
  • Confectioners' sugar

Directions

  • In a large bowl, combine sugar and oil until blended. Add eggs, one
  • at a time, beating well after each addition. Combine the flour,
  • baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture
  • alternately with pumpkin, beating well after each addition.
  • Transfer to a greased 10-in. fluted tube pan. Bake at 350° for
  • 60-65 minutes or until toothpick inserted near the center comes out
  • clean. Cool for 10 minutes before inverting onto a wire rack. Remove
  • pan and cool completely. Dust with confectioners' sugar. Yield:
  • 12-16 servings.
Nutrition Facts: 1 serving (1 slice) equals 351 calories,
© Taste of Home 2013

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Moist Pumpkin Bundt Cake (continued)

Nutrition Facts: 15 g fat (2 g saturated fat), 40 mg cholesterol, 245 mg sodium, 51 g carbohydrate, 2 g fiber, 4 g protein.
© Taste of Home 2013