Serves 8 Portions Pumpkin Bundt Cake
Ingredients:
- 3 large eggs
- 1 cup vegetable oil
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups white sugar
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Preparation:
Preheat oven to 350 degree F. Spray a 10-inch bundt pan with non-stick cooking spray with flour for baking.In a large mixing bowl, whisk together eggs, vegetable oil, pumpkin puree, and vanilla extract. Add remaining ingredients and stir together with a spatula until smooth and well blended. Pour into the bundt pan and bake for one hour. Cool in pan for 10 minutes before inverting to cool completely on a wire rack. Best enjoyed the next day.
Eat plain, frosted, or try this easy vanilla glaze recipe.
