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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. —Virginia Loew, Leesburg, Florida
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

  • 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.

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Moist Pumpkin Bundt Cake (continued)

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.