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Mom’s Old Fashioned Pumpkin & Spice Bundt Cake

by on March 1, 2011 in Cakes, Desserts March 1, 2011 CakesDesserts
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep:

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Level: Easy

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Description

This moist cake is simply delicious by itself or iced with cream cheese frosting or served with whipped cream or vanilla ice cream. Don’t wait for Thanksgiving or Halloween to make this cake; the wonderful smell of this baking in your oven will welcome your guests any day of the year.

Ingredients

  • 4 whole Eggs At Room Temperature
  • 1-½ cup Sugar
  • 1 cup Vegetable Oil
  • 1 can (14 Oz. Can) Pumpkin Puree
  • 2 cups Flour
  • 2 teaspoons Baking Soda
  • ½ teaspoons Salt
  • 2 teaspoons Ground Cinnamon
  • ½ teaspoons Ground Cloves
  • ½ teaspoons Ground Ginger
  • ½ teaspoons Ground Nutmeg

Preparation

Preheat oven to 350ºF.

Beat eggs in a large mixing bowl until frothy. Add sugar. Beat until lemony in color and fluffy. Mix in oil and pumpkin, beat well. Add remaining ingredients and stir until moistenend. Turn into a greased and floured 10-inch bundt pan or angel food tube pan.

Bake in the oven for about 1 hour or until an inserted toothpick comes out clean. Let stand 20 minutes in the pan. Remove from the pan onto a cooling rack.

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2 Reviews

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Dyedinthewoolcook on 9.28.2013

My family loved this cake. It was easy to make and my whole house smelled wonderful while it was baking. I did make the cake gluten free and added some vanilla, but it still had a terrific texture. We served it with whipped cream and it was delicious! I’ll definitely be making this again.

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Jenny H on 9.30.2011

Delicious! I topped my bundt with a glaze of maple syrup, a splash of apple cider and powdered sugar. I would definitely make this again.

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