Easy Pumpkin Cake

This easy pumpkin cake made with canned pumpkin puree in a Bundt cake pan is a fall favorite, but tastes delicious any time of the year.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 517 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 3 eggs
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 cup vegetable oil
• 1 (15 ounce) can pumpkin puree
• 0.25 teaspoon salt
• 2.5 cups all-purpose flour
• 2.5 cups white sugar

Recipe Instructions

Step 1

Blend oil, beaten eggs, pumpkin and vanilla together.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt or tube pan.

Step 3

Sift flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add flour mixture to pumpkin mixture and stir until just combined. Fold in chopped walnuts; pour batter into prepared pan.

Step 4

Bake in the preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. Let cake cool in pan for 5 minutes, then turn out onto a plate and sprinkle with confectioners' sugar.