Harvest Pumpkin Bundt Cake
Harvest Pumpkin Bundt Cake recipe
Yield
16 servingsPrep
15 minCook
1 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| 2 | teaspoons |
baking powder
|
|
| 3 | teaspoons |
cinnamon
|
|
| 1 | teaspoon |
salt
|
|
| 4 | large |
eggs
beaten |
|
| 2 | cups |
sugar
|
|
| 1 ¼ | cups |
vegetable oil
|
|
| 2 | cups |
pumpkin
cooked, mashed |
|
| ½ | cup |
pecans
chopped, optional |
|
| ½ | cup |
chocolate chips
or dried fruits, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 1E+1 | ml |
baking powder
|
|
| 15 | ml |
cinnamon
|
|
| 5 | ml |
salt
|
|
| 4 | large |
eggs
beaten |
|
| 473 | ml |
sugar
|
|
| 296 | ml |
vegetable oil
|
|
| 473 | ml |
pumpkin
cooked, mashed |
|
| 118 | ml |
pecans
chopped, optional |
|
| 118 | ml |
chocolate chips
or dried fruits, optional |
*
|
Directions
Sift flour, baking soda, baking powder cinnamon and salt together twice.
Beat eggs and sugar together. Add oil and pumpkin, then blend in flour mixture.
Fold in pecans and chocolate chips if desired. Bake in greased and floured bundt pan at 350℉ (180℃) F for 60 minutes.
Let cool in pan for 10 minutes, then turn out onto cooling rack.
