Pumpkin Bundt Cake Recipe photo by Taste of Home
Pumpkin Bundt Cake
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling
YIELD: 16 servings.
This pumpkin bundt cake recipe is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. —Virginia Loew, Leesburg, Florida
Ingredients
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2-1/2 cups sugar
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1 cup canola oil
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3 large eggs, room temperature
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3 cups all-purpose flour
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2 teaspoons baking soda
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1 teaspoon ground cinnamon
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1 teaspoon ground nutmeg
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1/2 teaspoon salt
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1/4 teaspoon ground cloves
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1 can (15 ounces) pumpkin
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Confectioners' sugar
Directions
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1.
Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 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.
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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.
Nutrition Facts
1 piece: 355 calories, 15g fat (1g saturated fat), 35mg cholesterol, 247mg sodium, 52g carbohydrate (32g sugars, 2g fiber), 4g protein.
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