I have no idea why we save all our pumpkin desserts for Thanksgiving,especially when you concider the year round availability of canned pumpkin. This cake is so moist and delicious and will stay fresh longer due to the addition of oil and not butter. Serve it dusted with powdered sugar and a dollop of whipped cream. I wish I knew who to thank for this recipe ,but it was sent in by a group member under an e mail address. Thanks
3 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons cinnamon
2 cups sugar
1 can pumpkin puree
1 cup cooking oil
Mix dry ingredients. Add pumpkin and oil;blend well. Beat eggs seperately and then add to mixture. Blend till creamy and smooth.
Baked in a greased and floured bundt pan at 350*F for about 45 -50 minutes,Check at 45 minutes. Do not overbake.
When cool sprinkle with powdered sugar and serve with a dollop of whipped cream