Pumpkin Bundt Cake

• ⅛  - nonstick cooking spray
• 1 can - pumpkin puree
• 1 cup - light brown sugar
• ¾ cup - granulated sugar
• 1 cup - canola oil
• ½ teaspoon - vanilla extract
• 4  - eggs
• 2 ¾ cup - all purpose flour
• 4 teaspoon - pumpkin pie spice
• 2 teaspoon - baking soda
• ½ teaspoon - salt
• ⅛  - powdered sugar

Instructions

1. Preheat the oven to 350°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. Bake the bundt cake on middle rack of oven until a toothpick inserted in the center of the cake comes out clean, 55-70 minutes.
7. Check to see that cake is done. Remove from oven or add time as needed.
8. Allow the cake to cool in the pan for 15-20 minutes. 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. Dust with powdered sugar if desired.
9. Allow the cake to cool for 1-2 hours before slicing and serving.