Pumpkin Bundt Cake

The first thing I baked in my Friday Pumpkin Madness was this pumpkin bundt cake. This recipe is adapted from a tasteofhome.com’s Moist Pumpkin Bundt Cake.

Moist Pumpkin Bundt Cake Recipe


  • 2-1/2 cups sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1 can (15 ounces) pumpkin
  • Confectioners’ sugar for dusting


  1. In a large bowl, combine sugar and oil until blended.
  2. Add eggs, one at a time, beating well after each addition.
  3. Combine the flour, baking soda, cinnamon, nutmeg, salt and cloves.
  4. Add to egg mixture alternately with pumpkin, beating well after each addition.
  5. Transfer to a greased 10-in. fluted tube pan.
  6. Bake at 350° for 60-65 minutes or until toothpick inserted near the center comes out clean.
  7. Cool for 10 minutes before inverting onto a wire rack.
  8. Remove pan and cool completely.
  9. Dust with confectioners’ sugar.

VERDICT: While the cake tasted awesome, it wasn’t very moist. I mean it was and it wasn’t. It wasn’t moist like a brownie, it was a drier moist that yielded a lot of crumbing. Overall, very good. Easy to make and store  Middle son LOVED this as did the youngest who asked that I make it for his birthday cake (which he wants designed in Umizoomi)

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