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

Ingredients

• 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

Directions

• 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.