Moist Pumpkin Cake Recipe

"This super moist, fluffy pumpkin bundt cake is dusted with cinnamon and sugar and tastes like a giant pumpkin donut. It is not overly sweet and is an excellent companion for a cup of coffee.

INGREDIENTS
Before starting this recipe, you’ll want to verify that you have the following ingredients:


Granulated sugar – Adds a nice sweetness to the cake that is not overbearing.
Light brown sugar – Adds a delicious caramel flavor to the cake.
Canola oil – You can use vegetable oil too, but I like using canola oil for health benefits.
Baking soda – Helps the cake to rise up beautifully.
Eggs – Room temperature large eggs work best because they mix up perfectly.
All-purpose flour – The flour base to make this perfect!
Spice – Pumpkin spice, cinnamon, and nutmeg adds the quintessential warm pumpkin spice flavor.
Salt – Enhances the flavors of the cake.
Pumpkin – *Not pumpkin pie filling adds the pumpkin flavor."

Preparation Time10 min

Cooking Time55 min

Cooking MethodOven

Cooking Vessel Size10-cup bundt pan