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Ingredients

1 cup vegetable oil 3 eggs 1 (15 ounce) can pumpkin puree 1 teaspoon vanilla extract 2 ½ cups white sugar 2 ½ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground nutmeg 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon ground cloves ¼ teaspoon salt ¼ cup chopped nuts

Nutrition Info

352.6 calories carbohydrate: 49.3 g cholesterol: 34.9 mg fat: 16.3 g fiber: 1.7 g protein: 3.9 g saturatedFat: 2.4 g servingSize: - sodium: 193.4 mg sugar: 32.4 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt or tube pan.
Cream oil, beaten eggs, pumpkin, and vanilla together.
Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in the middle comes out clean. Let cake cool in pan for 5 minutes then turn out onto a plate and sprinkle with confectioners' sugar.

1 10-inch bundt cake

This recipe uses pumpkin puree in a cake batter seasoned like a pumpkin pie for a cake that is good anytime of the year.