Last week we needed to make an unexpected trip out of town for a funeral. Knowing we would have long days ahead, I wanted to bake a few things to have on hand and would also travel well. I made chocolate chip cookies for the kids, a couple cranberry quick breads and tried a new recipe for a Pumpkin Pound Cake.
The recipe I found was absolutely fabulous. Even though I was a bit nervous to use the amount of oil it called for, it worked in creating an extremely moist and dense cake.
Many of you saw this on Instagram and asked for the recipe!
The following recipe was adapted from Taste of Home recipe for Pumpkin Bundt Cake:
Recipe:
2 1/2 cups sugar
1 cup canola oil
3 eggs
3 cups all-purpose flour
2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/4 tsp ground cloves
1 can (15 oz.) pumpkin
Directions:
Preheat oven to 350. In mixer bowl, combine sugar and oil until blended. Add eggs, 1 at a time, mixing in well after each addition. In separate bowl, combine flour, baking soda, salt, and other spices. Add 1/3 of flour mixture, blend. Add 1/3 of canned pumpkin; alternating each addition of flour and pumpkin until all incorporated.
Pour batter into a well greased fluted bundt pan. Bake 55-60 minutes or until toothpick tests clean. Cool for 10-15 minutes before inverting on rack to cool completely.
Pumpkin Pound Cake
Ingredients
- 2 1/2 cups sugar
- 1 cup canola oil
- 3 eggs
- 3 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 1 can 15 oz. pumpkin
Instructions
- Preheat oven to 350.
- In mixer bowl, combine sugar and oil until blended. Add eggs, 1 at a time, mixing in well after each addition.
- In separate bowl, combine flour, baking soda, salt, and other spices. Add 1/3 of flour mixture, blend. Add 1/3 of canned pumpkin; alternating each addition of flour and pumpkin until all incorporated.
- Pour batter into a well greased fluted bundt pan.
- Bake 55-60 minutes or until toothpick tests clean.
- Cool for 10-15 minutes before inverting on rack to cool completely.
Perfect fall dessert or breakfast cake!
Susi says
November 12, 2012 at 8:53 amI cannot wait to give this a try. Then I’ll decide what will be served after Thanksgiving dinner. Either this or my Pumpkin Spice cupcakes!!! 🙂 I think, I have a can of pumpkin left in the pantry and what better day to bake then a rainy, dreary Monday morning!!! 🙂 Thanks for sharing.
Kelly says
November 13, 2012 at 9:36 amYou will love this cake. It is so delicious! Your cupcakes sound amazing too!
Jackie says
November 13, 2012 at 10:34 amMmmm…. fall is my favorite time of year and I think that’s because of all the awesome pumpkin recipes out there!
This would be great with a streusel or cream cheese running through the middle!
Maria says
September 29, 2014 at 8:13 pmLoved this Cake! Made it for our family Annual Cornhole Game and it was gone in about an hour from being cut! It was a hit and will now be a staple to my desserts! I made a coconut milk cream cheese glaze and brown sugar, vanilla, cinnamon roasted pecans to top it off! So Yummy! Thanks!
Kelly Pugliano says
September 30, 2014 at 8:43 amGreat! So glad you liked the recipe! And the glaze sounds amazing. 🙂
Misty Neufeld says
September 1, 2016 at 12:09 pmDo you have to use canola oil?
Kelly Pugliano says
September 1, 2016 at 1:09 pmNo, you don’t have to use canola oil. If you prefer a different flavor, you can substitute the oil of your preference.