The Midnight Baker: Fall Festival Pumpkin Pound Cake

22 September 2012

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!

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

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 powder
1/2 tsp salt

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.

Fall Festival Pumpkin Pound Cake

Fall Festival Pumpkin Pound Cake

2 comments:

Carole said...: Judy, thanks for coming over and adding to the collection. Cheers; May 2, 2013 at 11:46 PM
Baked with kindness... said...: This looks and sounds delicious! Thanks for sharing the recipe.

Best wishes,
Ryan at Baked with kindness; May 3, 2013 at 11:36 AM