Ingredients
Pumpkin Bundt Cake
1¼ cup granulated sugar
1/3 cup canola or vegetable oil
2 large eggs
1 tsp vanilla extract
1 can (15 oz) pure pumpkin
1 cup full-fat sour cream
2 cups all-purpose flour
2-¼ tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
Caramel Frosting
1/3 cup canola or vegetable oil
2 large eggs
1 tsp vanilla extract
1 can (15 oz) pure pumpkin
1 cup full-fat sour cream
2 cups all-purpose flour
2-¼ tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
Caramel Frosting
1/2 cup (1 stick) salted butter
3/4 cup light brown sugar
1/4 cup heavy cream
¼ tsp salt
1 tsp vanilla extract
2 cups powdered sugar
Instructions
Pumpkin Bundt Cake
3/4 cup light brown sugar
1/4 cup heavy cream
¼ tsp salt
1 tsp vanilla extract
2 cups powdered sugar
Instructions
Pumpkin Bundt Cake
1. PreHeat oven to 350°F. Prepare a 9-inch or 10-inch bundt pan by spraying liberally with cooking spray. Set aside.
2. In the bowl of a stand mixer, or a mixing bowl with handheld blender, add the sugar, oil, eggs, vanilla, pumpkin, and sour cream. Beat together until combined.
3. Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Beat together until just combined and no flour pockets remain.
4. Pour into the prepared bundt cake pan and cook for 45-50 minutes.
Check with a toothpick to make sure it's cooked. A toothpick should come out with moist crumbs or dry. If it comes out with wet batter then it needs to cook longer.
If you need to loosley lay a piece of foil over the bundt cake during the last 20 minutes so that it does not over brown.
Check with a toothpick to make sure it's cooked. A toothpick should come out with moist crumbs or dry. If it comes out with wet batter then it needs to cook longer.
If you need to loosley lay a piece of foil over the bundt cake during the last 20 minutes so that it does not over brown.
5. Let cool in the bundt pan for 20 minutes and then invert the bundt cake onto a cooling rack. Cool completely before frosting.
Caramel Frosting
Caramel Frosting
1. Combine butter, brown sugar, heavy cream, and salt in a small saucepan over medium-high heat.
Bring the mixture to a boil. Once boiling turn heat to low and let simmer for 3 minutes. Do not stir during the 3 minute cook time.
Bring the mixture to a boil. Once boiling turn heat to low and let simmer for 3 minutes. Do not stir during the 3 minute cook time.
2. Pour the caramel into a mixing bowl and let sit at room temperature for 10-15 minutes so it can cool to lukewarm.
3. Add the vanilla and powdered sugar, beat together until combined and frosting-like consistency.
If it is too thick/crumbly, add more heavy cream, 1 tablespoon at a time, until the desired frosting is reached. You might need to add additional tablespoons of cream.
If it is too thick/crumbly, add more heavy cream, 1 tablespoon at a time, until the desired frosting is reached. You might need to add additional tablespoons of cream.
4. Immediately drizzle or pipe the frosting over the cooled pumpkin cake. The caramel frosting hardens up rather quickly so be ready to spread it over the cake right when it's done.
Don't start making the frositng until the cake is cooled completely.
You can pour the frosting over the cake, drizzle it, spread it with a knife, use a piping bag with a 1A tip and pipe it on OR put the frosting into a gallon-sized Ziploc bag and snip the corner of it to pipe it on the cake.
Notes
Pumpkin : Make sure you are using 100% pure canned pumpkin NOT the pumpkin pie filling mix.
Frosting : Make sure the cake is cooled completely before frosting it. Because the frosting can harden up pretty quickly after it's made, make sure you immediately frost the cake with it.
Don't start making the frositng until the cake is cooled completely.
You can pour the frosting over the cake, drizzle it, spread it with a knife, use a piping bag with a 1A tip and pipe it on OR put the frosting into a gallon-sized Ziploc bag and snip the corner of it to pipe it on the cake.
Notes
Pumpkin : Make sure you are using 100% pure canned pumpkin NOT the pumpkin pie filling mix.
Frosting : Make sure the cake is cooled completely before frosting it. Because the frosting can harden up pretty quickly after it's made, make sure you immediately frost the cake with it.
