- 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
Sort By :
"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!"
"being a busy farm family, I appreciate recipes that are simple and turn out great. this cake was so easy to put together & get in the oven in the am., and the whole house smelled wonderful. Tastes every bit as good as it smells. thank you - this is a keeper!"
"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."