Servings: 12 to 16

Dry Ingredients Dry Ingredients
3 cups Flour 3 cups Flour
2 cups sugar 2 cups sugar
2 teaspoons baking powder 2 teaspoons baking powder
2 teaspoons baking soda 2 teaspoons baking soda
1 teaspoon salt 1 teaspoon salt
3 teaspoons cinnamon 3 teaspoons cinnamon
freshly grated nutmeg to taste freshly grated nutmeg to taste
 
Wet Ingredients Wet Ingredients
4 eggs 4 eggs
½ cup melted butter, cooled ½ cup melted butter, cooled
1/2 cup vegetable oil ½ cup vegetable oil
1 teaspoon vanilla extract 1 teaspoon vanilla extract
One 15-ounce can solid packed pumpkin or fresh puree One 15-ounce can solid packed pumpkin or fresh puree
1 Cup chopped pecans, lightly toasted 1 Cup chopped pecans, lightly toasted

Preheat oven to 350 degrees Fahrenheit.
Grease and flour the bundt pan.
Combine the dry ingredients in a large bowl, with a wire whisk.
Combine the wet ingredients in a small bowl.
Mix until just combined.
Carefully stir in the nuts if you are using nuts.
Pour the batter into the prepared bundt cake pan.
Bake the pumpkin bundt cake for 45 to 50 minutes or until a toothpick comes out clean.
Cool in the pan on a wire rack for 5 minutes, and then remove onto a cooling rack to cool.

I found this on baking.about.com but now I can't find the recipe. I tweaked it to my liking anyway, so I suppose it is mine now anyhow, but it's not mine originally.  I found this on baking.about.com but now I can't find the recipe. I tweaked it to my liking anyway, so I suppose it is mine now anyhow, but it's not mine originally.