Pumpkin Poundcake

This recipe was given to me by my mother-in-law. My husband brought me home a piece of cake, told me it was pumpkin poundcake and I presumed it was store bought. Turns out it was homemade. And delicious, especially topped with cool whip. Down the road I'll probably try to make this a bit healthier.

Pumpkin Poundcake
3 cups sugar
1 cup oil
1 15 oz. can pumpkin
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
3 cups flour
2 tsp. baking soda

Combine wet ingredients (through pumpkin) and mix well. In separate bowl, combine remaining ingredients. Mix wet ingredients into dry ingredients until just blended. Pour into large sprayed Bundt pan. Bake 1 hour and 15 minutes or until done at 350ºF.