Pumpkin Bundt Cake

Name: Pumpkin Bundt Cake
Total time: 4800 s
Cuisine: American
Ingredients: 3 cups sugar; 1 cup vegetable oil; 4 eggs; 15 oz canned pumpkin puree (2 cups); 1 tsp vanilla; 3 cups all-purpose flour; 1/2 tsp salt; 1/2 tsp baking powder; 1 tsp baking soda; 1/2 tsp nutmeg; 1/2 tsp ground ginger; 1/4 tsp cinnamon; Powdered sugar to dust

Lance Wilson @lance_wilson

Nyack, NY

A dense cake that lightly sweet with a robust crust. The spices are subtle so they compliment the pumpkin and not overpower it.

Lance Wilson @lance_wilson

Nyack, NY

A dense cake that lightly sweet with a robust crust. The spices are subtle so they compliment the pumpkin and not overpower it.

Saved

Ingredients

1 hr 20 min

3 cupssugar
1 cupvegetable oil
4eggs
15 ozcanned pumpkin puree (2 cups)
1 tspvanilla
3 cupsall-purpose flour
1/2 tspsalt
1/2 tspbaking powder
1 tspbaking soda
1/2 tspnutmeg
1/2 tspground ginger
1/4 tspcinnamon
Powdered sugar to dust

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Steps

1 hr 20 min

1

Preheat the oven to 350°F, and grease and flour a standard bundt pan
2

Combine the sugar, oil and eggs in a mixer and mix on medium while you prepare the other ingredients
3

Combine the dry ingredients in a bowl and whisk to combine
4

Add the pumpkin and vanilla to the wet ingredients and continue to mix
5

Add the dry ingredient and mix until smooth
6

Pour the batter into the prepared bundt pan and bake for 1 hour and 20 minutes, rotating the cake half way through.
7

Cool the cake in the bundt pan until only warm to the touch. Turn out onto a wire rack and cool the remainder.
8

Dust with powdered sugar and serve.