- 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
- 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.
- 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.
Reviews for Moist Pumpkin Bundt Cake
"I would give this 10 stars. The only thing I might add next time is a caramel sauce, or maybe some kind of hard sauce."
"I was so excited about this recipe. I followed the advice of other reviewers and only used 1/4 tsp of nutmeg. I added an extra 1/2 tsp of cinnamon. It smelled fantastic while baking but I was very disappointed with the bland taste after it cooled. I even tried adding a caramel glaze that I love and the cake still was nothing special. I won't be making this again."
"Brought to meeting, there was none left and people asked for the recipe :)Like it with pumpkin pie spice blend."
"Would it be possible to make this in the Harvest Loaf pan from Nordic Ware? It would be so gorgeous with the pumpkins,acorns and pine cones on top. Thanks in advance"
"This cake was so good that I created a login just to give it five stars. I used store bought pumpkin pie spice instead of the other spices, about 2.5 teaspoons, and it was perfect. I made a glaze with confectioners sugar, milk, vanilla, and just a dash of the spice and it was absolutely heavenly. I had to bake it for 67 minutes, but that left a nice crust on the bottom and no underdone spots. I'll be taking this to my next potluck."
"This cake is amazing! So, why the 4 starts instead of five? Because it is amazing IF made with pumpkin pie spice instead of the spices calles for. FYI to the people who can "taste the baking soda". It is not baking soda you are tasting. It is nutmeg. Nutmeg contains saponin and should never be used in such a proportion as is called for in this recipe. Nutmeg is a wonderful, versatile spice, but it must be used with restraint. So, definitely try this recipe. By substituting PPS, you will be most please and the result will be a 5 star cake!"
"One of the best cakes that I have made! Moist and delicious.Will add pecans in the batter next time I make it. I topped it with a creme cheese glaze and put pecans on the top. It's best not to use a dark colored pan and make sure your oven rack is in the middle of the oven. I used a tube pan instead of a bundt pan. Came out perfect! You can substitute the baking soda by just using one teaspoon of baking soda and one teaspoon of baking powder."
"3. 5 stars. Made this tonight. There's an odd flavor that I think might be the result of the baking soda content (and it was thoroughly mixed in, I'm not talking about when you get a nasty clump in your bite). It just tastes off to me. Otherwise I would suggest increasing the spice amounts a smidgen if you like fall spices. Adding a touch of ground ginger would be good too. I baked mine for 64 minutes in a Bundt pan and the outside was nearly overdone yet there's an undercooked swirl in the middle... Pretty sure it's a problem with my oven, not the recipe, as I've had this problem in this same oven with my trusty banana bread recipe."