Pumpkin Bundt Cake

Name: Pumpkin Bundt Cake
Prep time: 15 min
Cook time: 1 h
Total time: 75 min
Yield: 1
Ingredients: 1 Tsp cinnamon; 1Tsp nutmeg; 3 cup sugar; 1 cup of vegetable oil; 4 eggs; 1 1/2 Tsp salt; 1 cup of canned pumpkin; 2/3 cup water; 2 Tsp baking soda; 3 cups flour

by Jackie Barrell

1 Cake

1 hr 15 min

This Pumpkin Bundt Cake is my go to recipe for Fall, I make it in a loaf pan as well. The recipe is from the Mastermans cookbook that I got twenty plus years ago from a friend. In addition to this recipe it has so many good old fashioned recipes that can’t be beat!

The cake doesn’t need a frosting but I have been known to cover with a cream cheese topping

Start by greasing a Bundt pan generously, I like to use butter

Did I mention that this is a one bowl recipe? Well, it is and for me that pushes it way to the top of favorites, delicious and easy clean up? I’m all in!