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| Fall Festival Pumpkin Pound Cake |
What says “autumn” better than something pumpkin?
This pound cake is ridiculously easy and since it uses oil instead of butter, no waiting for butter to soften!
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| Perfect Texture |
Rich and spicy, it’s the perfect accompaniment to a hot cup of coffee or a cold glass of milk.
Fall Festival Pumpkin Pound Cake
Prep Time15 mins
Cook Time1 hr 5 mins
Total Time1 hr 20 mins
Servings: 12
Ingredients
- 2 1/2 cups sugar
- 1 cup vegetable oil
- 3 eggs
- 1 - 15 oz can of pumpkin -OR- 1 3/4 cups pumpkin puree
- 3 cups flour
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp cloves
- 2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat oven to 350 degrees. Spray or grease a 10-cup fluted tube pan (Bundt)
- Mix all dry ingredients in a large bowl. Beat sugar and oil until well blended. Add eggs, one at a time, beating well after each addition.
- Add pumpkin alternately with dry ingredients, beginning and ending with the dry ingredients. Beat well after each addition.
- Pour into prepared tube pan. Bake at 350 degrees for 60-65 minutes, or until tester inserted in cake comes out clean.
- Cool in pan 10 minutes. Invert onto rack to cool completely.
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
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| Fall Festival Pumpkin Pound Cake |
Carole says
Judy, thanks for coming over and adding to the collection. Cheers
Baked with kindness... says
This looks and sounds delicious! Thanks for sharing the recipe.
Best wishes,
Ryan at Baked with kindness
kim says
i made this tonight excellent!!! 🙂
Judith Hanneman says
I love this cake!!! So glad you did too!
kim says
so easy to