Thursday, January 23, 2014

Pumpkin Bundt Cake

One Sunday morning, I got up early (shocking, I know with a young baby..) and decided that I wanted to bake (which is just really not all that unusual).  We had a can of pumpkin, so I searched for a recipe that I could use it in and came across this bundt cake recipe.
Pumpkin Bundt Cake
from Taste of Home


  • 2-1/2 cups sugar
  • 1 cup canola oil
  • 3 eggs
  • 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 near the center comes out clean. Cool 10
  • minutes before inverting onto a wire rack. Remove pan and cool
  • completely. Dust with confectioners' sugar. Yield: 12-16 servings.

*I used my mini bundt pan to make small cakes rather than large ones.
*I also mixed together an icing using milk and powdered sugar to cover them with  
when they were still warm.
*Using the small clear cups, I was able to divide them to pass out separately.

No comments: