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

Cook Time 1

Total Time 1 15

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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