I’m picky about my pound cakes. I like them moist. They should be soft, cushy, and spongy. Dry pound cakes? Bleh!
This pumpkin bundt cake is everything a pound cake should be. It’s tender and delicious without being sweet. The secret to the softness here is an entire box of pudding mix poured into the batter. Just as with cookie recipes, that pudding mix makes everything tender and chewy.
A slice of this cake doesn’t need anything to accompany it. You could serve this for a breakfast, brunch, or dessert. It keeps covered in the fridge for at least four days. I can’t vouch beyond that. It was all eaten.
Modified from Pumpkin Pound Cake at Sing for Your Supper.
Bready or Not: Pumpkin and Pudding Mix Pound Cake
An easy and delicious bundt cake!
Ingredients
- 1 cup white sugar
- 1 cup brown sugar packed
- 1 cup canola oil
- 3 eggs room temperature
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 3 teaspoons ground cinnamon
- 1 1/2 teaspoons ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 5.1 oz package instant vanilla pudding mix
- 15 oz pumpkin puree
- Confectioners’ sugar for dusting the top
Instructions
- Grease a bundt cake very well. Preheat the oven at 350-degrees.
- In a large bowl, combine the two sugars and oil until blended. Add eggs, one at a time, beating well after each addition.
- In a separate bowl, combine the dry ingredients: flour, baking soda, cinnamon, nutmeg, salt, cloves and pudding mix.
- Add the dry mix to the wet batter, alternately with pumpkin, until everything is well combined. Pour into the bundt pan--it will be very thick. Use a spatula to even it out across the top.
- Bake for 60-65 minutes, until a cake tester comes out clean. Cool for fifteen minutes and then invert it onto a wire rack to cool completely.
- Will keep very well stored covered in the fridge. Dust with confectioners' sugar just before serving.
OM NOM NOM!
