Name: Pumpkin Bundt Cake
Prep time: 10 min
Cook time: 10 min
Yield: 1
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Bundt Cake

1. 2-1/2 cups sugar -

2. 1 cup canola oil -

3. 3 large eggs, room temperature -

4. 3 cups all-purpose flour -

5. 2 teaspoons baking soda -

6. 1 teaspoon ground cinnamon -

7. 1 teaspoon ground nutmeg -

8. 1/2 teaspoon salt -

9. 1/4 teaspoon ground cloves -

10. 1 can (15 ounces) pumpkin -

11. Confectioners' sugar -

How to cook deliciously - Pumpkin Bundt Cake

1. Stage

Preheat the oven to 350°F. In a large mixing bowl, combine the sugar and oil until blended. Add in the eggs, one at a time, beating well after each addition.

2. Stage

In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, salt and ground cloves.

3. Stage

Mix the dry ingredients into the wet ingredients, alternating with the canned pumpkin. Beat well after each addition.

4. Stage

Grease a 10-inch fluted tube pan or Bundt pan. Transfer the batter to the pan. Bake the cake for 60 to 65 minutes until a toothpick inserted in the center comes out clean. Editor's Tip: Here are some pointers for how to grease a Bundt pan.

5. Stage

Remove the cake from the oven, cool it in the pan for 10 minutes and invert it onto a wire rack. Remove the cake from the pan and let it cool completely. Then, dust the top with confectioners' sugar before serving.