This Pumpkin Bundt Cake is right up my daughter’s alley!! She is obsessed with everything pumpkin during the fall time of year. Now the other two said it wasn’t cake cause I never frosted it but said it was a good bread. (I have included affiliate links to products I love. As an Amazon Associate, I earn from qualifying purchases.)
Now probably not much of a surprise that Kylie is obsessed with pumpkin right?? Now I love easy recipes so the fact I could dump this all in my mixer totally made my day!! Since she has Pinterest on a phone now I am constantly being sent mom can we try this for different pumpkin recipes!
Pumpkin Cookbook: Pancakes, Pies, Pasta Fall Favorite Seasonal Recipes
The Pumpkin Cookbook, 2nd Edition: 139 Recipes Celebrating the Versatility of Pumpkin and Other Winter SquashCooking with Pumpkin: Recipes That Go Beyond the Pie
Pumpkin Bundt Cake Ingredients:
- 3 Cups Sugar
- 1 cup of vegetable oil
- 3 Eggs
- 2 cups of pumpkin (I Used a 15 ounce can of Libby’s pumpkin)
- 3 Cups of flour
- ½ Tsp Salt
- ½ Tsp Baking Powder
- 1 Tsp Cloves
- 1 Tsp Cinnamon
- 1 Tsp Nutmeg
- 1 Tsp Baking Soda
Pumpkin Bundt Cake Directions
Preheat your oven to 350
** Once again I throw everything in my kitchen Aid starting at the top and working my way down. My neighbor has these directions from her recipe but I am too lazy to follow the steps. **
Line bottom of tube center pan with foil or wax paper. (Not sure what this does either cause I skipped it)
In a separate bowl sift flour and the dry ingredients
Cream oil and sugar in a large mixing bowl
Whip in eggs with oil and sugar then mix in pumpkin.
Add Flour and spice mix to wet ingredients
Pour into greased Bundt pan
Bake for 1 hour and 15 minutes or so until done
Cool on top of pumpkin can and then use a spatula to loosen the sides o the cake. Flip pan to get the cake out.
Cut in half and wrap in foil
Serve with cool whip and it truly tastes better on the second day
Be sure to check out our other pumpkin recipes as well
2 Ingredients Pumpkin Spice Muffins
Pumpkin Bundt Cake
This Pumpkin Bundt Cake is the perfect way to get in the fall spirit and excited for everything fall!! This is perfect to have with coffee or tea, and would even make an amazing breakfast as well.
Ingredients
- 3 Cups Sugar
- 1 cup of vegetable oil
- 3 Eggs
- 2 cups of pumpkin I Used a 15 ounce can of Libby’s pumpkin
- 3 Cups of flour
- ½ Tsp Salt
- ½ Tsp Baking Powder
- 1 Tsp Cloves
- 1 Tsp Cinnamon
- 1 Tsp Nutmeg
- 1 Tsp Baking Soda
Instructions
-
Preheat your oven to 350
-
** Once again I throw everything in my kitchen Aid starting at the top and working my way down. My neighbor has these directions from her recipe but I am too lazy to follow the steps. **
-
Line bottom of tube center pan with foil or wax paper. (Not sure what this does either cause I skipped it)
-
In a separate bowl sift flour and the dry ingredients
-
Cream oil and sugar in a large mixing bowl
-
Whip in eggs with oil and sugar then mix in pumpkin.
-
Add Flour and spice mix to wet ingredients
-
Pour into ungreased Bundt pan (I did grease mine cause I was nervous it would stick even though it says not to)
-
Bake for 1 hour and 15 minutes or so till done
-
Cool on top of pumpkin can and then use a spatula to loosen the sides o the cake. Flip pan to get the cake out.
-
Cut in half and wrap in foil
-
Serve with cool whip and it truly tastes better on the second day
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Rosie says
This looks delish and moist! No need for that frosting! Perfection I’d like to try it!