it’s the bundt of the month…9

Cozy sweaters, crunchy leaves and a thick slice of this oh, so easy and comforting pumpkin cake will have you swooning after all things autumn.

This bundt comes together so easily and the recipe hails from Taste of Home, so you know it’s going to be good! Bake this beauty up and beckon fall!

Easiest Pumpkin Bundt
2-1/2 cups sugar
1 cup canola oil
3 large eggs, room temperature
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 can (15 ounces) solid-pack pumpkin
Confectioners’ sugar (optional)

Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners’ sugar if desired!

Recipe from Taste of Home

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