Pumpkin Pound Cake

Original post from September 26th, 2011:

I'm happy to share this recipe.  It was simple and only took an hour to cook.  It's not too pumpkin-y, not too sweet, but a perfect combination of bread and sweetness.  Y'all will love it, I promise!

Pumpkin Pound Cake
Serves 12-16.

What y'all need:
  • 1 cup granulated sugar 
  • 1 cup brown 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 package instant vanilla pudding mix 
  • 1 can (15 ounces) pumpkin puree 
  • Confectioners’ sugar, for dusting 

 How y'all fix it: 

In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition.

In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, salt, cloves and pudding mix; add to egg mixture alternately with pumpkin, beating well after each addition. Transfer to a greased bundt pan.

Bake at 350 degrees 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 from pan and cool completely. Dust with confectioners’ sugar.

I followed everything except for the confectioners' sugar.  I made some icing to drizzle over the cake instead.  Except I made it too thin and it didn't really turn out the way I wanted.  So we just ate it without any topping at all!  Again the kids really liked it even knowing it had pumpkin in it!

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