11.25.2013

pumpkin pound cake



After posting this on Insta yesterday, I got a few requests for the recipe and since it's not on Pinterest (gasp!) I thought I'd share it with my lovely friends here. This cake is totally moist and it came out of the pan like a gem. Yay for not having to worry about the cake sticking!

Seriously, this will be on our fall menu (and really, year-round menu, since we're big fans of pumpkin around here) for years and years to come. Ryan and I had a hard time not finishing off this cake tonight...

Enjoy!

Pumpkin Pound Cake (recipe from my friend, Shandi)
1 cup granulated sugar 1 cup brown sugar 1 cup canola oil 3 eggs 3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon salt 1/4 teaspoon ground cloves 1 sm. package instant vanilla pudding mix 1 can (15 ounces) pumpkin puree Confectioners’ sugar, for dusting
In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, salt, cloves and pudding mix; add to egg mixture alternately with pumpkin, beating well after each addition.
Transfer to a greased bundt pan. Bake at 350 degrees for 60-65 minutes (know your oven--mine was done at 55) or until toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Remove from pan and cool completely. Dust with confectioners’ sugar.

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