Guest Post from Julie at Coco and Cocoa:
Hello! My name is Julie and I blog over at Julie is Coco and Cocoa. I am a Mom to three feisty boys. I love to knit, craft, and cook (okay, eat). I'm a Texas girl, who calls Fort Worth home. Here's the html I love bundt cakes.
So I was really excited when I came across a recipe that actually called for an entire can of pumpkin instead of just 1 cup like some recipes do.
Pumpkin Pound Cake
2 1/2 cups sugar
1 cup vegetable oil
2 TBSP baking soda
3 cups all purpose flour
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/4 tsp cloves
1 can (15 oz) pumpkin puree
Preheat oven to 350º.
Grease a bunt pan and set aside.
In a medium bowl whisk together baking soda, flour, cinnamon, nutmeg, salt and cloves and set aside. In a large bowl combine oil and sugar.
Add in eggs on at a time beating well after each addition.
Add dry ingredients to sugar mixture, alternating with pumpkin puree until all is well combined. Batter will be thick.
Pour into prepared pan and bake for 50-60 minutes or until a toothpick inserted into center comes out clean.
Let cool in pan for 10 minutes before turning over onto plate.