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

Moist Pumpkin Bundt Cake Recipe

Publisher Photo
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

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.

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

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.

Reviews for Moist Pumpkin Bundt Cake

AVERAGE RATING
   (41)
RATING DISTRIBUTION
5 Star
 (36)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Nov. 24, 2014

"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."

MY REVIEW
Reviewed Nov. 13, 2014

"Very good & moist, even after 2 days. Took it to work and everyone enjoyed it also."

MY REVIEW
Reviewed Nov. 11, 2014

"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."

MY REVIEW
Reviewed Oct. 29, 2014

"Great recipe. I added mini chocolate chip and some chopped walnuts but used less sugar. My family loved it. Thanks for sharing"

MY REVIEW
Reviewed Oct. 22, 2014

"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."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT