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 tasted good. (I have included links to some great products that I have bought on my own and we love. You can buy them as well through my online sales links) This is kind of like a bread to me but we loved it!!
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 and go 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 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
Be sure to check out our other pumpkin recipes as well
2 Ingredients Pumpkin Spice Muffins
- 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
- 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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This looks delish and moist! No need for that frosting! Perfection I’d like to try it!