This cake is so good that you don’t even need a glaze or anything. We’ll sometimes have it with whipped cream or a scoop of French Vanilla ice cream when we have people over, but I could eat it plain all the time. It’s really dense and heavy, and it’s very simple to make. It can even be used as a breakfast bread.
Pumpkin Bundt Cake
15 oz. can pumpkin (or make your own)
4 eggs
1 c. light flavor olive oil
1/2 c. water
3-1/2 c. flour (I use white whole wheat.)
3 c. sugar
1 T. pumpkin pie spice
2 t. baking soda
1-1/2 t. salt
Combine pumpkin, eggs, oil, and water. Mix well.
Mix in the dry ingredients, and mix well.
Pour into a bundt pan that has been coated with cooking spray.
Bake 1 hour and 30 minutes at 350 degrees.
I’m sharing this post at:
:: Tasty Tuesday hosted by Balancing Beauty & Bedlam
:: Works for Me Wednesday hosted by We Are THAT Family
:: Chic & Crafty hosted by The Frugal Girls
I love anything pumpkin! Bookmarking this recipe–matter of fact, I’ll probably try it out this evening! 🙂 Thanks for sharing.
I hope you really enjoy it!
This looks great. I love all things pumpkin, this time of year! Thanks for sharing and linking to TMTT.
Thanks for hosting. 🙂 I love pumpkin goodies too, especially since they make the house smell so good when they’re baking.
Oh my goodness, this looks scrumptious! Thanks for the recipe.
Thanks Margo! Hope you enjoy! 🙂
Sounds awesome. Could it be made in a 9×12 pan as well?
I would love for you to hop over and share this recipe on my mommy solution meme!
http://www.crystalandcomp.com/2011/10/the-mommy-club-share-your-resources-and-solutions-15/
Good question about the other pan. I just tried putting half of it in a bread pan, and it didn’t come out so well. So I’d hesitate to make that change myself.
That looks absolutely amazing!!! I am drooling now!
🙂 Thanks! Hope you enjoy!
I love this. Please link it to my linky party & anything else you have to share. Thanks, Peggy.
http://diycraftstomake.blogspot.com/2011/10/whacha-work-up-wednesday-weekly-linky_25.html
Looks delicious Jen!
Back to update: I have made this recipe three times now–it is THAT good (and I have 7 kids, LOL)!
In reply to previous comment regarding using a different pan size(reply button doesn’t want to work for me, sorry):
I divide the batter into two 11×7 pans, and bake for about 50 min, or until it tests “done.” It turns out beautifully!( I did try a 9×13 pan first, and it was fine, just got darker around the edges in order to get it done in the middle.) HTH!
I just made this again last night too. 🙂 Thanks for the info about the pans. My experiment didn’t work well, so I’m glad yours did!