- 2 ½ cups granulated sugar
- 1 cup canola oil
- 3 large eggs, room temperature
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- 1 (15-ounce) can pumpkin
- Confectioners’ sugar, optional
Preheat oven to 350°F. Spray a 12-cup Bundt® pan with nonstick baking spray with flour; set aside.
In bowl of stand mixer fitted with paddle attachment, beat sugar and oil until blended.
Add eggs, one at a time, beating well after each. Scrape sides of bowl to ensure batter is thoroughly mixed.
In medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, salt and cloves.
Add dry ingredients to egg mixture alternating with pumpkin, beating well after each addition, scraping bowl. Blend just until combined.
Pour batter into pan. Bake 1 hour or until a toothpick or cake tester comes out clean and cake is golden brown and internal temperature is 200°F – 210°F. Cool cake in pan on a wire rack for 15 minutes. Remove cake from pan; cool completely on wire rack.
Right before serving dust with confectioners’ sugar, if desired.
NUTRITION INFORMATION PER SERVING (1 SLICE, 105g ): 350 calories, 15g total fat, 2g saturated fat, 0g trans fat, 35mg cholesterol, 240mg sodium, 51g carbohydrate, 2g dietary fiber, 33g total sugars, 4g protein, 43mcg folate, 1mg vitamin C, 1mg iron.
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