Pumpkin Cake Recipe

Megan Olmsted

Megan Olmsted, Reporter

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  • 5 cups sugar
  • 2 cups vegetable oil
  • 6 eggs
  • 6 cups all-purpose flour
  • 4 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 can (29 ounces) solid-pack pumpkin
  • cream cheese frosting
  • food coloring


In a mixing bowl, blend sugar and oil. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, cinnamon, salt and cloves; add to egg mixture then add pumpkin. Transfer to two greased bundt cake pans. Bake at 350° for 60-65 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Remove pans and cool completely. Cut off the excess cake from the top to make a flat surface. Stack on top of each other, making a pumpkin shape. Frost the cake with your favorite cream cheese frosting, using food coloring to make it orange. This is a double recipe using two full size bundt cake pans and makes two cakes using the given measurements. To make a smaller cake, use half the given measurements and use small bundt cake pans. Yield: 24-26 servings when making the full size recipe

Recipe based on Taste of Home’s “Moist Pumpkin Bundt Cake Recipe.” Music from https://www.bensound.com