Moist Pumpkin Tube Cake

This simple and award-winning Moist Pumpkin Tube Cake recipe was submitted by Peyton Fechter, 4-H member from Elk County. Try more of our delicious dessert recipes like this Overnight Coffee Cake!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 16
Baking Temp 350°F

Equipment

  • 12 cup cup Bundt® pan
  • Standing Mixer
  • Medium bowl
  • Whisk

Ingredients

  • 2.5 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

Instructions

Baking the Cake

  • 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.
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