- 2-1/2 cups sugar
- 1 cup canola oil
- 3 large eggs, room temperature
- 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 in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.
Test Kitchen Tips
Nutrition Facts1 slice: 351 calories, 15g fat (2g saturated fat), 40mg cholesterol, 245mg sodium, 51g carbohydrate (32g sugars, 2g fiber), 4g protein.
Feb 9, 2020
I’ve made this recipe a couple of times this past fall. I made it again today when I found a container of frozen pumpkin purée in my freezer. This never disappoints. I do reduce the sugar by 1/4 cup because I like it better that way. This time I tried it by omitting 1/2 cup sugar but shouldn’t have. To fix it I made a confectioner sugar drizzle and that made it perfect. My family loves it!
Dec 8, 2019
IMG_9680.jpg I’ve been using this recipe for probably the last five years and it’s never disappointed yet. One of my favorites. I think it’s gotten better since I broke down and purchased a stand mixers. My husband was super excited and wanted to mix all the ingredients. I do say this one we made by far is so moist. I definitely love making Bundt cakes and suggest if haven’t made this one it’s well worth it.
Oct 28, 2019
I found the pumpkin flavor to be bland. In retrospect I would add a teaspoon of pumpkin pie spice, and an additional quarter teaspoon of salt to help bring out the flavors. I reduced the amount of sugar by 1/4 cup. In retrospect Iikely would not do that again. It could have been a bit more sweeter.
Oct 19, 2019
I cut the sugar subtracting 1/3 of it, and added a 3/4 tsp of pumpkin pie spice mix as well as all the nutmeg and cinnamon as written. Very good recipe. It is quite moist and delicious. I like lots of spice so I added the mix to make it taste more "pumpkin spice latte" which it does.
Oct 17, 2019
I made this exactly as stated in the recipe and its absolutely delicious! I am not a nutmeg fan unless its in eggnog so I really didn't know what advise I was going to take after reading some of the reviews so I decided to just do it as written in the recipe. To those reviewers that said too much nutmeg makes it tastes like baking soda my suggestion is replace ur nutmeg with new because I didn't get that at all. The spices are perfect and this is not too much nutmeg. If u found this to be bland I say change all ur spices for new. I had to bake mine for 70 minutes and its perfect!
Apr 6, 2019
Made this recipe several times, sent along in care packages, everyone loves the flavor and texture. I top this recipe with a confectioners drizzle.
Nov 6, 2018
Made this today using fresh pumpkin. Delicious!!
Sep 27, 2018
OMG! This cake it what the kids say theses days is the bomb dot com! I made it as is for a family gathering and everyone loved. I think i will make it for dessert for Thanksgiving!
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 ;)
Oct 10, 2017
Fantastic and so easy!