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
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!