Pumpkin Bundt Cake

• 15 ounces pumpkin puree
• 1 cup light brown sugar packed
• 3/4 cup granulated sugar
• 1 cup canola oil
• 1/2 teaspoon vanilla extract
• 4 large eggs
• 2 3/4 cups all purpose flour
• 4 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1/2 teaspoon salt

1. Preheat the oven to 350u0b0 F.
2. Spray a bundt cake pan liberally with nonstick cooking spray. Set aside.
3. Place the pumpkin, sugars, canola oil, vanilla, and eggs in a large mixing bowl. Whisk until smooth and combined.
4. Sift the flour, pumpkin pie spice, baking soda, and salt into the bowl. Whisk until the ingredients come together into a smooth, medium-thick batter.
5. Pour the batter into the bundt pan.
6. Transfer the pan to the middle rack of the preheated oven.
7. Bake the bundt cake for 55-70 minutes, or until a toothpick inserted in the center comes out clean.
8. Remove the pan from the oven. Allow the cake to cool in the pan for 15-20 minutes.
9. To release the cake, run a butter knife between the edge of the cake and the pan. Turn the cake onto a large serving plate.
10. Allow the cake to cool for 1-2 hours before slicing and serving.

pumpkin puree, light brown sugar packed, sugar, canola oil, vanilla, eggs, flour, pumpkin pie spice, baking soda, salt

Taken from www.yummly.com/recipe/Pumpkin-Bundt-Cake-2436615 (may not work)