Categories: Desserts
Ingredients
- 2 1/2 c. sugar
- 1 c. vegetable oil
- 3 eggs
- 2 c. pumpking (15 oz. can of puree)
- 3 c. flour
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ginger
- 1/4 tsp. cloves
- 2 c. filling (optional)
- Optional Fillings:
- -2 c. dozen fruit mixed w/ 1/4 c. sugar and 2 tbsp. flour
- -2 c. chocolate chips
- -1 c. chopped nuts w/ 1 c. brown sugar and 1 tsp. cinnamon
- -2 c. fresh chopped fruit & 1/4 c. sugar
- -8 oz. cream cheese combined w/ 1/2 c. sugar and 1 egg
- Optional Toppings:
- - Powdered sugar
- - Light Glaze - 1 c. powdered sugar w/ 3-4 tbsp. milk
- - Cream cheese frosting - 4 oz. cream cheese mixed together thoroughly w/ 1/4 butter and 2 c. powdered sugar
- - Chocolate frosting
- - Caramel Ice cream topping
Directions
-
Preheat oven to 350
-
Cream together sugar and oil
-
Add in eggs, then pumpkin
-
Mix together dry ingredients. and add to wet
-
Mix together
-
Grease and flour a bundt pan (hint: use Pam Baking Spray w/ flour and spread evenly w/ pastry brush)
-
If using a filling, pour in half the batter, add the filling and cover w/ remaining filling
-
If not using filling, pour in all the batter
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Bake 65-70 min. until cake tests done w/ toothpick coming out clean
-
Cool 15 min and turn out onto serving plate
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Prepare optional topping