Moist Pumpkin Bundt Cake

This pumpkin cake is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. —Virginia Loew, Leesburg, Florida

TOTAL TIME: Prep: 10 min. Bake: 1 hour + coolingYIELD: 16 servings.

Ingredients

• 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

Directions

• 1. 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.
• 2. 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.