Pumpkin Bundt Cake
Tired of the same old pumpkin pie for Thanksgiving? If so, you should definitely try this incredible Pumpkin Bundt Cake. It has the same characteristic flavor of a pumpkin pie, but will leave your family and guests saying "WOW"! What's even better is that it's easy to make, and can be made ahead of time and frozen.
Prep Time15 mins
Cook Time1 hr 5 mins
Total Time1 hr 20 mins
Servings: 16 servings
- 2 1/2 cups (17.5 ounces, 496 grams) granulated sugar
- 1 cup (8 ounces, 227 grams) canola oil
- 3 large eggs
- 3 cups (15 ounces, 425 grams) all-purpose flour
- 2 1/2 teaspoons Pumpkin Spice
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 15 ounce can solid-pack pumpkin
- Confectioners' sugar for dusting optional
Preheat oven to 350° F.
In a large bowl, combine the sugar and oil; beat on medium until well blended.
Add eggs, one at a time, beating well after each addition.
Using a small wire strainer, sift in pumpkin spice, baking soda, and salt; beat well to fully incorporate.
Add pumpkin; beat well to fully incorporate.
Add flour; beat on low just until combined. Scrape down sides with wooden spoon; stir to ensure that flour is fully combined.
Transfer to a greased 10-inch Bundt pan. Bake 60 to 65 minutes or until a 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, if desired.
Yield: 12 to 16 servings.
Calories: 238kcal | Carbohydrates: 51g | Protein: 3g | Fat: 2g | Cholesterol: 30mg | Sodium: 222mg | Potassium: 126mg | Sugar: 32g | Vitamin A: 2305IU | Vitamin C: 2.5mg | Calcium: 16mg | Iron: 1.5mg