Description
A delicious fall dessert filled with subtly spiced pumpkin. The olive oil makes it fragrant and super moist!
Ingredients
- 1-½ cup Sugar
- 1 cup Olive Oil
- 3 whole Eggs
- 3 cups All-purpose Flour
- 2 teaspoons Baking Soda
- 1 teaspoon Cinnamon
- 1 teaspoon Ground Nutmeg
- ½ teaspoons Salt
- ¼ teaspoons Ground Cloves
- 1 can (15 Oz. Size) Solid Packed Pumpkin Or An Equal Amount Of Roasted Sugar Pumpkin
- Powdered Sugar
Preparation
Preheat oven to 350°F.
Combine sugar and oil in a large bowl. Mix with a rubber spatula until blended. Add eggs, one at a time, beating well after each addition.
In a separate medium-sized bowl, stir together flour, baking soda, cinnamon, nutmeg, salt and cloves. Add flour mixture into the egg mixture alternately with pumpkin in three batches, beating well after each addition.
Transfer to a greased standard size bundt cake pan.
Bake for 60-65 minutes or until a toothpick inserted near the center comes out clean. Remove from oven. Cool for approximately 10-15 minutes before inverting it out of the pan onto a wire rack. Carefully remove pan from cake and cool completely. Dust with powdered sugar.
Inspired by a recipe for Pumpkin Bundt Cake on tasteofhome.com.
