Pumpkin Pound Cake
This Pumpkin Pound Cake Tastes Like Fall in Every Bite
Servings: 12 servings
Ingredients
- 2½ cups granulated white sugar
- 1 cup neutral oil (vegetable, canola or avocado)
- 3 large eggs
- 3 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- One 15-ounce can unsweetened pumpkin puree
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350℉. Spray a 10-inch fluted tube pan or bundt pan with nonstick spray.
- In a large bowl, use an electric mixer to combine the sugar and oil until well-blended. Add the eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, salt and cloves; add to the egg mixture alternately with the pumpkin, beating well after each addition.
- Scrape the batter into the prepared pan. Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before inverting the cake onto a wire rack. Let it cool completely. Dust the cake with powdered sugar before serving.
Notes
- Add a traditional glaze if you would like. Combine 1 cup of powdered sugar and 2 tablespoons of milk in a bowl. Whisk together. Add more milk, 1 teaspoon at a time, until it has reached the consistency that you’d like for drizzling on your cake.
Nutrition
Serving: 1slice | Calories: 476kcal | Carbohydrates: 70g | Protein: 5g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 300mg | Potassium: 126mg | Fiber: 2g | Sugar: 44g | Vitamin A: 5583IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 2mg