Pumpkin Bundt Cake

Now that fall is here to stay, I thought I'd share one of my favorite fall recipes with you. My grandma found this recipe somewhere a few years ago, and I absolutely love it!



This cake is soooo good that you don't even need a glaze or anything. We'll sometimes have it with Cool-Whip or a scoop of French Vanilla ice cream when we have people over, but I could eat it plain all the time. It is very dense and heavy, and it's very simple to make. It can even be used as a breakfast bread.


Pumpkin Bundt Cake
15 oz. can pumpkin
4 eggs (I used 2 eggs and 1/2 c. Kroger brand Egg Beaters.)
1 c. canola oil
1/2 c. water
3-1/2 c. flour
3 c. sugar
1 T. pumpkin pie spice
2 t. baking soda
1-1/2 t. salt

Combine pumpkin, eggs, oil, and water. Mix well.
Mix in the dry ingredients, and mix well.
Pour into a bundt pan that has been coated with cooking spray.
Bake 1 hour and 30 minutes at 350 degrees.

This cake truly does add a warm, cozy, fall-ish smell to your house! Yum!

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