- 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.
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!
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
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.
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