Pumpkin Bundt cake is made from flour, sugar, eggs, pumpkin, oil and baking soda. Cinnamon, nutmeg and cloves give it a spicy fall flavor.
Pumpkin Bundt Cake Recipe
This recipe for pumpkin Bundt cake was originally published in Taste of Home magazine. Reviewers rate it favorably and it is very easy to bake.
Prep time: 10 minutes
Cook time: 1 hour
Ready in: 1 hour and 10 minutes
- 2 1/2 cups sugar
- 1 cup canola oil
- 3 eggs
- 3 cups flour
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1/4 tsp. cloves
- 1/2 tsp. salt
- 1, 15-ounce can of pumpkin
- Prepare the oven and Bundt pan
- Mix the moist ingredients
- Mix the dry ingredients
- Blend the cake batter
- Bake the cake
- Remove the cake from the pan
Turn on the oven to 350 F to preheat it. Grease a 10-inch Bundt pan and set it aside.
Beat the sugar and canola oil together with an electric mixer. Beat the eggs into the sugar mixture one at a time.
Mix the flour, baking soda and spices together in a separate bowl.
Beat the flour and the pumpkin into the sugar mixture by alternating between small amounts of each at a time.
Pour the batter into the prepared Bundt pan and bake the cake for 60 to 65 minutes. Remove it from the oven when a toothpick comes out of the center clean.
Let the cake cool for around 10 minutes. Turn over the pan onto a rack. Dust the finished cake with powdered sugar.