I had really hoped to share this cake and photos from the hubs' family reunion, but several things happened along the way. As things usually do.One: he ended up having to work on Saturday so that meant we weren't going to be able to go to the reunion until later in the afternoon. We only have one vehicle. Two: I forgot the stinkin' cake. Left that sucker sitting square on the stove. Three: By the time we showed up, everyone else had already left. D'oh!!! Well, better late than never, right?
I'm happy to share this recipe though. 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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