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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 time
Cook time
Total time
Author: Judith Hannemann
Serves: 12
Ingredients
- 2½ cups sugar
- 1 cup vegetable oil
- 3 eggs
- 1 - 15 oz can of pumpkin -OR- 1¾ cups pumpkin puree
- 3 cups flour
- 1 tsp cinnamon
- 1 tsp nutmeg
- ¼ tsp cloves
- 2 tsp baking soda
- ½ 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.
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| Fall Festival Pumpkin Pound Cake |
Carole says
May 2, 2013 at 10:46 pmJudy, thanks for coming over and adding to the collection. Cheers
Baked with kindness... says
May 3, 2013 at 10:36 amThis looks and sounds delicious! Thanks for sharing the recipe.
Best wishes,
Ryan at Baked with kindness
kim says
October 5, 2015 at 4:48 ami made this tonight excellent!!! 🙂
Judith Hanneman says
October 5, 2015 at 4:53 amI love this cake!!! So glad you did too!
kim says
October 5, 2015 at 4:51 amso easy to