Pumpkin Bundt Cake

2 Oct

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My coworkers and I are giddy about pumpkin. Yesterday we had at least a 15 minute conversation about the possibility of a “PUMPKIN Day” at work. By the end of the day, we figured it probably wasn’t a reality.

I woke up this morning excited about Fall Break starting tomorrow and decided a pumpkin treat was going to make our day a little brighter. I tried a new recipe for pumpkin bundt cake that I already had all the ingredients for.


  • 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°. 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.
  2. 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.

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You really can’t go wrong with pumpkin.Processed with VSCOcam with f2 preset

Do you have any favorite pumpkin treats?

2 Responses to “Pumpkin Bundt Cake”

  1. The Acuff Family October 8, 2013 at 7:35 am #

    We have been making pumpkin everything! Mostly pumpkin scones. I’m thinking about pumpkin french toast this morning, but we’ll see…

    • Charlotte Turtle October 8, 2013 at 9:47 am #

      YUM. Sounds delish!

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