Ingredients

The following ingredients have 4 Servings
  • 1 ¼ cups granulated sugar
  • 1 cup light brown sugar
  • 1 cup canola oil (can also use vegetable oil*)
  • 2 teaspoons baking soda
  • 3 large eggs (room temperature )
  • 3 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin spice
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 15 ounces Pumpkin (*not pumpkin pie filling)
  • ¼ cup granulated sugar
  • ½ tablespoon cinnamon

Instruction

  • Make sure the oven rack is adjusted to the center position. Preheat the oven to 350°F. Spray a 10-cup bundt pan with nonstick spray.
  • In a large bowl, combine the oil and sugars until fluffy; add eggs one at a time. In another bowl, combine the flour, baking soda, cinnamon, pumpkin spice, nutmeg, salt.
  • Add the pumpkin and dry mixture to the fluffy sugar mixture alternating between both to make sure everything is well-combined.
  • Add mixture to the greased bundt pan. Bake for 55-60 minutes or until a toothpick inserted into the center of the cake comes out clean. This cake will be a deep brown, and spring back when gently pressed.
  • Allow this cake to fully cool for at least one hour before transferring it to a wire rack.
  • Once transferred, sprinkle cinnamon and sugar around the the cake over the sink to keep things clean. Transfer your cake carefully to a cake stand or platter.