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Moist Pumpkin Bundt Cake Recipe
Moist Pumpkin Bundt Cake Recipe photo by Taste of Home

Moist Pumpkin Bundt Cake Recipe

Read Reviews (21)
4.85 21
Publisher Photo
This cake is perfect for fall. As it bakes, the aroma fills the house with a spicy scent.
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling
MAKES: 12-16 servings

Ingredients

  • 2-1/2 cups sugar
  • 1 cup canola oil
  • 3 eggs
  • 3 cups King Arthur Unbleached 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

Nutritional Facts

1 serving (1 slice) equals 351 calories, 15 g fat (2 g saturated fat), 40 mg cholesterol, 245 mg sodium, 51 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.
  2. Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar. Yield: 12-16 servings.
Originally published as Pumpkin Pound Cake in Country Extra November 1999, p49

Nutritional Facts

1 serving (1 slice) equals 351 calories, 15 g fat (2 g saturated fat), 40 mg cholesterol, 245 mg sodium, 51 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Moist Pumpkin Bundt Cake(21)

AVERAGE RATING
   (33)
RATING DISTRIBUTION
5 Star
 (28)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 5, 2014

Very good, moist cake. I added chopped walnuts, and omitted the confectioners sugar at the end. Everyone enjoyed this cake.

MY REVIEW
Reviewed Jan. 1, 2014

This is one of my favorite fall recipes. It comes together easily, uses ingredients I typically have on hand (once I get the pumpkin!), and tastes delicious. It's pretty dusted with powdered sugar (as shown in the photo), but I sometimes instead drizzle it with a vanilla or cinnamon glaze.

MY REVIEW
Reviewed Dec. 9, 2013

I tweaked this recipe slightly and came out with an incredibly moist cake. For the 2.5 cups of sugar i used half white sugar and half light brown sugar. I also added half a teaspoon of ginger, a pinch of ground allspice and a teaspoon of vanilla extract. This cake is awesome and actually tastes much better the day after you make it, maybe the flavors settle in more. Next time I would probably add some chopped walnuts and might consider adding a maple glaze on top. This recipe is great because it's so easy, and since you aren't using butter you can easily beat by hand and don't need to dig out the mixer.

MY REVIEW
Reviewed Nov. 25, 2013

Awesome cake!

MY REVIEW
Reviewed Nov. 9, 2013

This was great!! I used gluten free flour to make it less fattening.......it was Awesome. Added about 1 cup of raisins also. I will be making this for my holiday table.

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