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!
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.