Ingredients 2 ½ cups sugar 1 cup vegetable or canola oil 3 eggs at room temperature 1 teaspoon vanilla 3 cups flour 2 teaspoons baking soda 1 tablespoon of baking spice blend mix or pumpkin pie spice ½ teaspoon salt 1 15 ounce can pumpkin puree Glaze 1 14 oz. can sweetened condensed milk 1 cup brown sugar 2 tablespoons butter, salted or add ¼ teaspoon salt ½ teaspoon maple extract
Directions In a bowl of a stand mixer or mixer bowl, add the sugar and the oil. Whisk to mix. Add the eggs, one at a time, blending well in between each egg. Add vanilla. Mix flour, baking soda, spices and salt together in a medium-sized bowl. Whisk to blend.
Add the flour to the sugar mixture in three additions, alternating with the pumpkin puree, mixing well between each addition. Take care not to over beat. (Batter will be very stiff.)
Generously spray the sides and bottom of a pound cake/bundt cake pan with cookingspray. Scrape the batter into the pan, smoothing the top with a spatula and rapping out any bubbles in the batter. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. (Be careful to avoid overbaking.) Let cool in pan for about 15 minutes and then turn the cake out onto a rack to cool completely. Glaze
