Moist Pumpkin Bundt Cake

By KimberlyB

Ingredients

• 2-1/2 cups 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 can (15 ounces) solid-pack pumpkin
• Confectioners' sugar

Preparation

Step 1

•In a large bowl, combine sugar and oil until blended. Add eggs, one
at a time, beating well after each addition. Combine the flour,
baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture
alternately with pumpkin, beating well after each addition.

•Transfer to a greased 10-in. fluted tube pan. Bake at 350° for
60-65 minutes or until toothpick inserted near the center comes out
clean. Cool for 10 minutes before inverting onto a wire rack. Remove
pan and cool completely. Dust with confectioners' sugar. Yield:
12-16 servings