Moist Pumpkin Bundt Cake Recipe

5 69 74
Moist Pumpkin Bundt Cake Recipe
Moist Pumpkin Bundt Cake Recipe photo by Taste of Home
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Moist Pumpkin Bundt Cake Recipe

Read Reviews
5 69 74
Publisher Photo
This cake is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. —Virginia Loew, Leesburg, Florida
Featured In: 28 Best Fall Cakes
MAKES:
12-16 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 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 in 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 slice: 351 calories, 15g fat (2g saturated fat), 40mg cholesterol, 245mg sodium, 51g carbohydrate (32g sugars, 2g fiber), 4g protein.

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  • 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 in 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

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Reviews forMoist Pumpkin Bundt Cake

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Kass User ID: 9337560 278392
Reviewed Nov. 27, 2017

"This was excellent, moist and light and tasty. I used butter instead of oil, as the only oil I have around is olive. Made glaze with 1c powdered sugar, 1 tsp vanilla extract, 1tsp cinnamon and a bit of milk to get the right consistency. Otherwise, as written. A big hit, I made it 8 hours ago and it's half gone, with only three people in my house ;)"

MY REVIEW
Lizandjuan User ID: 716309 276141
Reviewed Oct. 10, 2017

"Fantastic and so easy!"

MY REVIEW
NanaJosey User ID: 2101507 276127
Reviewed Oct. 10, 2017

"Make this cake foe my grandsons BD, his favorite. This year I want to make cupcakes wondering if I need to alter recipe"

MY REVIEW
James User ID: 7032471 274973
Reviewed Oct. 7, 2017

"I went to try this recipe and realized instead of buying pumpkin pulp I had two cans of pumpkin pie filling. I referenced my cookbook that has the exact same recipe as on the back of the pumpkin pulp for pie filling, did some simple match, and found I had to drop the sugar down to 1 3/4 cups and eliminate the cinnamon and cloves from the recipe. The filling has ginger, which isn't in this recipe. I'll know when I cut it how successful I was in making the conversion.

It came out perfect using the pumpkin pie filling."

MY REVIEW
Pamela User ID: 9225161 269798
Reviewed Jul. 22, 2017

"Great recipe! All I did extra was I added 2 grated orange peels to 2 cups white sugar to 1/2 cup dark brown sugar and mixed that into the sugar mixture until throughly fragrant. I let that stand while I grated 1 cinnamon stick, 1/4 teas. Of Cardamon,1/2 teas.of fresh grated nutmeg, 2 teas. of pumpkin pie spice, 1 teas. of Organic Roasted Saigon Cinnamon which is the most incredible spice of all. I also did half baking soda and half baking powder. The batter was heavenly and as I put it in the bundt pan I sprinkled a little brown sugar and cinnamon on top. Popped it in the oven and I am waiting for it to finish baking and then I am going to add a orange glaze icing on top. Yummy!!!!! #RulatheRed"

MY REVIEW
Klkeegan User ID: 8565168 261665
Reviewed Feb. 22, 2017

"Made this for dessert for friends. All loved it. Did use equal amounts of baking soda and baking powder, which someone suggested. Added toasted pecans, for my own taste.. Also used fresh nutmeg, which makes a big difference. Use a fine microplane to grate it. Will defn. make it again."

MY REVIEW
Wendy User ID: 8972175 257049
Reviewed Nov. 20, 2016

"This cake is delicious! I substituted self-rising flour and omitted the baking soda, also I reduced the nutmeg by half. This recipe can also be used for an applesauce cake by substituting a 15 oz. can of applesauce for the pumpkin."

MY REVIEW
LibraryLaur User ID: 2735895 256776
Reviewed Nov. 14, 2016

"This was a hit. I substituted 1 T pumpkin pie spice for all of the other spices and frosted with a maple glaze (http://www.food.com/recipe/maple-cinnamon-glaze-for-cakes-etc-185680) and almost everyone went back for seconds. My four-year-old even snuck it for breakfast this morning. :)"

MY REVIEW
TriciaAG User ID: 8247097 255973
Reviewed Oct. 26, 2016

"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."

MY REVIEW
rpolen User ID: 7781146 255807
Reviewed Oct. 23, 2016

"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."

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