Moist Pumpkin Bundt Cake Recipe
- 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
- 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.
1 slice: 351 calories, 15g fat (2g saturated fat), 40mg cholesterol, 245mg sodium, 51g carbohydrate (32g sugars, 2g fiber), 4g protein.
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."
"Made this cake tonight....... Substituted butter for oil and 1c. packed brown sugar for 1 c. of reg. sugar... It was outstanding and soooooo moist!!!!! Definitely a keeper!!! Used cream cheese glaze to finish it off.... Yummmmm........"
"I was running low on butter, so I needed a cake recipe that called for oil. This recipe was just what I was looking for! I frosted it with cream cheese frosting."
"This has been my go to pumpkin cake recipe for the past couple of years. I make this at least a half a dozen times during the fall season. I love that it's so easy and not time consuming. It's very moist, light, and refreshing. I've made this cake for church groups and family, everyone loves it. Sometimes I'll drizzle vanilla icing on it instead if powder sugar."
"Very moist! Made a beautiful bundt cake. I made a pumpkin spice drizzle then sprinkled with pecans."
"Moist and delicious!"
"lovely cake...nice and moist with a wonderful flavour"
"Perfect recipe. Baked 65 minutes. Was worried it was getting too dark but didn't want to underbake. Cooled ten minutes. Popped out of pan perfectly. Moist and delicious and perfect for breakfast, packed for work as a snack or as dessert. Our family loves sweets but we did not feel this needed any icing etc. perfect!! Thanks Taste of Home!"
"I made this for my sisters birthday and it was delicious! I substituted cake flour for regular flour to get a more delicate cake, I also used half brown sugar half regular sugar for the richness. Next time I will find a cream cheese drizzle for the top. We all agreed it was very good and moist but needs a scoop of ice cream, a filling, a cup of coffee or a drizzle over the top."
"Tastes fantastic and the entire family loved it!"
"This is the PERFECT Fall recipe! The ingredients are readily available in the pantry and easy to make. I used 2 tsp of pumpkin spice (all I had in the pantry) and it turned out just fine. It's the perfect dessert to bring for a potluck or family gathering. The cake doesn't need any additional powdered sugar in my opinion. It is sweet enough! I baked mine in a Nordic Ware Platinum series 12 cup bundt pan and it's the only bundt pan I recommend. It won't stick (and I only used nonstick spray; no additional flour dusting needed). This recipe does not disappoint!"
"I would give this a 3.5 star rating. Since we are not fans of the spices in the recipe, I used 1 tsp of pumpkin pie spice and a little less than 1 tsp of cinnamon. I used 1/2 cup less sugar than recipe called for. I also tossed in a handful of chocolate chips and walnuts. We took it to a friends for a dinner and everyone liked it. It tasted better the second day and it was still very moist."
"I made this cake for the first time Nov. 2014. It is really good and moist. It rose up so nicely! I brought it to work and the crew loved it. I might add a little more Cinnamon the next time around and use a glaze instead of sprinkling the powdered sugar. It is definitely be a favorite at my house."
"Very good & moist, even after 2 days. Took it to work and everyone enjoyed it also."
"Made this for the first time today, with only some small tweaks. Used half white/half brown sugar, and 1/2 c. oil and 1/2 c. cinnamon applesauce instead of all oil. Otherwise followed the recipe exactly. It was very easy to put together, baked perfectly in 60 minutes in my 350 oven and the yummy smell permeated the whole house. Turned out of the pan after 20 minutes with no sticking or breakage. I glazed it with a maple glaze when it was completely cool. The cake turned out moist with a lovely dense texture and the taste is delicious. Next time I'll throw in some chopped walnuts and dried cranberries for textural interest. This will be an autumn favorite in the years ahead."
"Great recipe. I added mini chocolate chip and some chopped walnuts but used less sugar. My family loved it. Thanks for sharing"
"Heavenly - like pumpkin bread only much better. After covering overnight, it is so moist, it doesn't need any frosting. It won't last long."
"This is so good!"
"I also added ginger, allspice, and vanilla as previously recommended along with chopped walnuts. I also substituted whole wheat flour, eliminated the oil by using one cup of applesauce. Same baking time and temp. Baked beautifully and tasted fabulously. My hungry son had 4 slices after football practice! Will make again!"
"So good! Very moist & delicious. I used pumpkin pie spice ~ perfect flavor!"
"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."
"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."
"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."
"Just made this cake today and it is wonderful! I substituted 3/4 cup or applesauce and 1/4 cup of organic coconut oil for the cup of canola oil. I also substituted pumpkin pie spice for the cloves and it has a wonderful pumpkin spice flavor and the cake turned out unbelievably moist. I will definitely be keeping this recipe!"
"Loved this! Made for my son's birthday yesterday. Served with butter pecan ice cream, huge hit!"
"This was delicious! I substituted 3/4 C oil with applesauce and added a little allspice - just a preference! Thanks for sharing - our family of 4 ate 2/3 of the cake in one day!!"
"I'm not a huge fan of pumpkin myself, but I made this for my friend's birthday. He and everyone else liked it a lot - it's probably one of their favorites now. The only thing was, and this must be an error on my part, upon turning the pan over... it became a molten lava pumpkin cake. I guess not all of it completely baked, as the inside of the ring pooled into the hole. Had I turned it out on the wire rack like I was supposed to instead of on the carrying/serving container's bottom, I would have had a huge mess to clean up. The funny part was that when we poked a toothpick in several spots all the way through, it came out clean. It doesn't matter though, as they probably liked it better than had it turned out as intended. I used a silicone bundt for roughly 63 minutes. I was just curious to see if anyone else had a similar problem - or serendipitous creation!"
"Wow! Turned out beautifully! Will make again"
"This is one of my favorite pumpkin recipes! I like to add chocolate chips or raisins to the batter and drizzle with cream cheese frosting."
"We LOVE this cake! It's the perfect subtly flavored amount of spice and pumpkin and it's super moist!"
"I've made this twice now. The first time was for a Halloween party where it got rave reviews. The second time was tonight, so it has not been eaten yet by the group that I am making it for (except for some nibbles that I took). :-) It's absolutely wonderful right out of the oven with butter. Yum!"
"I like this recipe because I happen to have all the ingredients at hand. A very simple recipe, and tasted simple. No wow factor. If you're looking to make a pumpkin cake thats what you're going to get. No nuts , no frosting and I will tell you I loved it! It baked up nicely, texture was perfect and tasted great with a cup of coffee."
"I replaced the oil with butter. I then served it with whipped cream and drizzled it with caramel sauce. What a luscious dessert! Served it at at a family gathering over New Years and got rave reviews."
"Great recipe! I make it every Thanksgiving now. To take it to the next level, I top it with cream cheese frosting. Always a hit!"
"Great recipe! I used fresh pumpkin, instead of canned. I added more spices (and should have added even more.) For serving, I drizzled a little maple syrup on top :) Gave it a little sweetness!"
"Made this last year and am doing so this year. Everyone loved it. So moist. Great recipe. Definitely a keeper."
"I made this today for a holiday party but most people called it pumpkin bread not cake because of the texture. Either way everyone liked it and thought it perfect for this time of year. I did sub pumpkin pie spice for the cloves. I am headed to the kitchen to make some mini bundts for my staff at work."
"All I can say is...WOW!! This cake is absolutely delicious!!! The only changes I made were that I used one cup whole wheat pastry flour and I substituted 1/4 applesause for some of the oil. AND I decreased the cloves to only a dash (cloves to me are too dominant)...and added about a half tsp of pumpkin pie spice. This cake is SO moist and wonderful Tastes even better the next day. This recipe is a keeper!!!"
"This pumpkin pound cake recipe tastes exactly the same as the pumpkin loaf Starbucks serves. It is awesome!!!"
"I have made this a few times. LOVE IT! And makes house smell so good!"
"Delicious! I used applesauce in place of oil and doubled the amount of cinnamon. Has all the great flavors of autumn."