Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups canola oil (or vegetable oil, or coconut oil)
  • 2 cups granulated sugar
  • 4 eggs (large)
  • 15 oz pumpkin puree
  • 1 tsp vanilla
  • 1 tsp nutmeg
  • 1 tsp salt
  • 1 TBSP cinnamon
  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • ½ cup chopped walnuts
  • ¼ cup butter
  • ½ cup brown sugar
  • ⅓ cup heavy whipping cream
  • ¾ cup powdered sugar

Instruction

  • Preheat oven to 350 degrees F. Spray a bundt cake pan with non-stick baking cooking spray. (You can use regular cooking spray but I love the baking blends because they work really well for bundt cakes. And there's nothing worse than baking a bundt cake and having it stick in the pan at the end!)
  • Combine oil, sugar, eggs, pumpkin and spices in a mixing bowl. Add in dry ingredients and mix well, until smooth. Add in 1/2 cup chopped walnuts and stir just until combined.
  • Pour batter into prepared bundt cake pan. Bake for 1 hour, checking at 45 minutes and every 5 minutes thereafter for darkening. If cake looks too dark, cover loosely with foil until a toothpick inserted comes out clean.
  • Cool for at least 20 minutes. Overturn bundt cake onto a plate.