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Fall Festival Pumpkin Pound Cake

This pound cake is ridiculously easy and since it uses oil instead of butter, no waiting for butter to soften!
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course: cakes
Cuisine: American
Keyword: fall desserts, pound cake recipe, pumpkin
Servings: 12
Calories: 321kcal
Author: Judith Hannemann

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.

Nutrition

Serving: 1serving | Calories: 321kcal | Carbohydrates: 69g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 325mg | Potassium: 126mg | Fiber: 2g | Sugar: 43g | Vitamin A: 5942IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 2mg