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.
Servings: 16 servings
- 2 ½ 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 ½ teaspoons Pumpkin Spice
- 2 teaspoons baking soda
- ½ 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