Moist Pumpkin Bundt Cake

Diets

Vegetarian

Ingredients

Produce
- 1 can Solid pack pumpkin

Refrigerated
- 3 Eggs

Baking & Spices
- 3 cups All-purpose flour
- 2 tsp Baking soda
- 1 tsp Cinnamon, ground
- 1/4 tsp Cloves, ground
- 1 Confectioners' sugar
- 1 tsp Nutmeg, ground
- 1/2 tsp Salt
- 2 1/2 cups Sugar

Oils & Vinegars
- 1 cup Canola oil

Time
Prepare: 10M
Cook: 1H
Total: 1H 10M

Found on tasteofhome.com

Description

This cake is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. —Virginia Loew, Leesburg, Florida

Made this for dessert for friends. All loved it. Did use equal amounts of baking soda and baking powder, which someone suggested. Added toasted pecans, for my own taste.. Also used fresh nutmeg, which makes a big difference. Use a fine microplane to grate it. Will defn. make it again.

This cake is delicious! I substituted self-rising flour and omitted the baking soda, also I reduced the nutmeg by half. This recipe can also be used for an applesauce cake by substituting a 15 oz. can of applesauce for the pumpkin.

This was a hit. I substituted 1 T pumpkin pie spice for all of the other spices and frosted with a maple glaze (http://www.food.com/recipe/maple-cinnamon-glaze-for-cakes-etc-185680) and almost everyone went back for seconds. My four-year-old even snuck it for breakfast this morning. :)

I would give this 10 stars. The only thing I might add next time is a caramel sauce, or maybe some kind of hard sauce.

I was so excited about this recipe. I followed the advice of other reviewers and only used 1/4 tsp of nutmeg. I added an extra 1/2 tsp of cinnamon. It smelled fantastic while baking but I was very disappointed with the bland taste after it cooled. I even tried adding a caramel glaze that I love and the cake still was nothing special. I wont be making this again.

Brought to meeting, there was none left and people asked for the recipe :)Like it with pumpkin pie spice blend.

Would it be possible to make this in the Harvest Loaf pan from Nordic Ware? It would be so gorgeous with the pumpkins,acorns and pine cones on top. Thanks in advance

This cake was so good that I created a login just to give it five stars. I used store bought pumpkin pie spice instead of the other spices, about 2.5 teaspoons, and it was perfect. I made a glaze with confectioners sugar, milk, vanilla, and just a dash of the spice and it was absolutely heavenly. I had to bake it for 67 minutes, but that left a nice crust on the bottom and no underdone spots. Ill be taking this to my next potluck.

This cake is amazing! So, why the 4 starts instead of five? Because it is amazing IF made with pumpkin pie spice instead of the spices calles for. FYI to the people who can taste the baking soda. It is not baking soda you are tasting. It is nutmeg. Nutmeg contains saponin and should never be used in such a proportion as is called for in this recipe. Nutmeg is a wonderful, versatile spice, but it must be used with restraint. So, definitely try this recipe. By substituting PPS, you will be most please and the result will be a 5 star cake!

One of the best cakes that I have made! Moist and delicious.Will add pecans in the batter next time I make it. I topped it with a creme cheese glaze and put pecans on the top. Its best not to use a dark colored pan and make sure your oven rack is in the middle of the oven. I used a tube pan instead of a bundt pan. Came out perfect! You can substitute the baking soda by just using one teaspoon of baking soda and one teaspoon of baking powder.

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

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. Originally published as Pumpkin Pound Cake in Country Extra November 1999, p49 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition

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tasteofhome.com

183 0 2017-08-04 09:12:23

Title:	Moist Pumpkin Bundt Cake
Descrition:	This cake is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. —Virginia Loew, Leesburg, Florida

Moist Pumpkin Bundt Cake

Moist Pumpkin Bundt Cake

This cake is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. —Virginia Loew, Leesburg, Florida

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