Pumpkin Pound Cake

So what is the rhyme or reason for food that I cook or bake? It's usually what i have on hand and then finding a new way to use it. I have a few recipe stand-bys but I tend to try new recipes often, I really like the variety!

Well I wanted to make a pound cake but I was out of butter....and I had pumpkin on hand, so I went to allrecipes and clicked on the ingredients section. I typed in that I wanted to use oil and that I did not want to use butter and this Pumpkin Cake recipe was one of them. You can find it here.

And below you will find my version with a few changes.

Pumpkin Pound Cake

Ingredients

• 1 1/2 cups vegetable oil
• 1-1/3 cups white sugar
• 4 eggs
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoons ground cinnamon
• 1 teaspoon salt
• 1/2 cup solid pack pumpkin puree
• 1-1/2 cups Libby Pumpkin Pie Canned Mix

(My Notes:  I changed this recipe by putting in much less sugar and using mostly the Libby's Canned Pie Mix instead of all just regular plain pumpkin. You will have leftover Pumpkin Pie Mix, put this in the frig and I have a wonderful baked oatmeal that you can use this in!!!)


Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch tube pan. Sift together flour, soda, baking powder, cinnamon and salt. Set aside.
2. In a large bowl, combine oil and sugar. Add eggs one at a time and mix well. Add the flour mixture and beat until smooth. Add pumpkin and blend until smooth. Pour batter into greased 10 inch tube pan.
3. Bake at 375 degrees F (190 degrees C) for 1 hour or until a toothpick inserted into the center of cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and finish cooling. Dust with confectioners sugar before serving.
4.