Pumpkin Bundt Cake

Name: Pumpkin Bundt Cake
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 min
Yield: 16 servings
Ingredients: 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) pumpkin; Confectioners' sugar

Total Time Prep: 10 min. Bake: 1 hour + cooling

Yield 16 servings

Test Kitchen Approved

For a pumpkin Bundt cake that's moist and not too sweet, look no further.

Ingredients

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) pumpkin
Confectioners' sugar

Directions

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.
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.

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

Recipe Creator