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

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5 54 57
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This cake is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. —Virginia Loew, Leesburg, Florida
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 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

351 calories: 1 slice, 15g fat (2g saturated fat), 40mg cholesterol, 245mg sodium, 51g carbohydrate (32g sugars, 2g fiber), 4g 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


Reviews for Moist Pumpkin Bundt Cake

AVERAGE RATING
(57)
RATING DISTRIBUTION
5 Star
 (47)
4 Star
 (9)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Lexi8316
Reviewed Jul. 14, 2016

"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."

MY REVIEW
Omaxsix
Reviewed Jun. 1, 2016

"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........"

MY REVIEW
sugarcrystal
Reviewed Feb. 7, 2016

"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."

MY REVIEW
jennyjoy
Reviewed Jan. 14, 2016

"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."

MY REVIEW
homemadewithlove
Reviewed Nov. 16, 2015

"Very moist! Made a beautiful bundt cake. I made a pumpkin spice drizzle then sprinkled with pecans."

MY REVIEW
bodber
Reviewed Nov. 12, 2015

"Moist and delicious!"

MY REVIEW
kiersie
Reviewed Oct. 27, 2015

"lovely cake...nice and moist with a wonderful flavour"

MY REVIEW
fifilachoy
Reviewed Oct. 27, 2015

"I ve been making this cake every Thanksgiving for years. Only I use about half the sugar, and it still comes out delicious."

MY REVIEW
dthorve
Reviewed Oct. 18, 2015

"The cake tasted good, however, I did taste the baking soda in every bite. Next time I will use half baking powder and half baking soda, that should lessen the baking soda taste."

MY REVIEW
Bsweetcookies
Reviewed Oct. 17, 2015

"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!"

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