{Recipes} Pumpkin Pound Cake

{via Sing For Your Supper}

Fall is officially here {although it does not feel like it in sweltering Houston} and I have been itching to make all sorts of yummy fall goodness! My mouth has been watering at all of the delicious recipes floating around Pinterest. Over the weekend, I baked this Pumpkin Pound Cake from Sing For Your Supper blog and I thought it was delicious! It was dense and moist and not too sweet. Better yet, it was a cinch to make!

{via Sing For Your Supper}

Enjoy!

Pumpkin Pound Cake

1 cup granulated sugar
1 cup brown sugar
1 cup canola oil
3 eggs
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 package instant vanilla pudding mix
1 can (15 ounces) pumpkin puree
Confectioners’ sugar, for dusting

In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, salt, cloves and pudding mix; add to egg mixture alternately with pumpkin, beating well after each addition.

Transfer to a greased bundt pan. Bake at 350 degrees for 45-6o minutes (depending on your oven) or until toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Remove from pan and cool completely. Dust with confectioners’ sugar. Serves 12-16.