Fall Favorite: Easy Pumpkin Bundt


Pumpkin Bundt

Here is a simple recipe for a pumpkin bundt cake. This pumpkin cake is moist and not too sweet so it is best serving it at breakfast with some jam/honey or for dessert with some ice cream. Enjoy!

Fall Favorite: Easy Pumpkin Bundt


  • 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


  1. Preheat oven to 350°.
  2. 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.
  3. Grease the bundt pan and pour the batter in evenly. Shake it slightly so that the batter level is even. Bake for an hour and test by inserting a toothpick near the center to make sure it comes out clean. Cool at least 10 minutes before inverting onto a wire rack. Dust with confectioners' sugar.

Recipe by Taste of Home

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5 comments for “Fall Favorite: Easy Pumpkin Bundt

  1. Laura @ Laura's Culinary Adventures
    October 16, 2014 at 4:58 am

    What a great fall cake!

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