Caramel Pumpkin Bundt Cake Recipes

CARAMEL PUMPKIN BUNDT CAKE

Caramel Pumpkin Bundt Cake image

The best Pumpkin Bundt Cake with a homemade caramel frosting on top is the best fall recipe to make! Moist, perfectly spiced pumpkin bundt cake frosted with a luscious, thick, and addicting fluffy caramel frosting.

Provided by Jessica

Categories Dessert

Time 1h10m

Number Of Ingredients 19

Ingredients

1¼ cup granulated sugar
1/3 cup canola or vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 can (15 oz) pure pumpkin
1 cup full-fat sour cream
2 cups all-purpose flour
2¼ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon table salt
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1/2 cup (1 stick) salted butter
3/4 cup light brown sugar
1/4 cup heavy cream
¼ teaspoon salt
1 teaspoon vanilla extract
2 cups powdered sugar

Steps:

Heat oven to 350°. Prepare a 9-inch or 10-inch bundt pan by spraying liberally with cooking spray. Set aside.
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.
Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Beat together until just combined and no flour pockets remain.
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. * I like to loosley lay a piece of foil over the bundt cake during the last 20 minutes so that it does not over brown.
Let cool in the bundt pan for 20 minutes and then invert the bundt cake onto a cooling rack. Cool completely before frosting.
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.
Pour the caramel into a mixing bowl and let sit at room temperature for 10-15 minutes so it can cool to lukewarm.
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. I usually have to add 2 additional tablespoons of cream.
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.

Nutrition Facts : Carbohydrate 89 g, Protein 5 g, Fat 25 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 82 mg, Sodium 525 mg, Fiber 2 g, Sugar 67 g, Calories 586 kcal, UnsaturatedFat 6 g, ServingSize 1 serving

PUMPKIN CARAMEL POUND CAKE

Pumpkin Caramel Pound Cake image

I got this from the newspaper where I get my coupons out of. They always have little recipes in there but this one was the first that I have tried. I made it and my picky boyfriend loved it. It is really good but really sweet to. It was very fun to make. I am thinking of cooking it with pecans next time.

Provided by Amie Perrett

Categories Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 21

Ingredients

cooking spray
2/3 cup all- vegetable shortening
1/2 cup butter, softened
3 cups sugar (white)
3/4 cup hot caramel (I use Smucker's Ice cream topping)
1 cup canned pumpkin, pie in a can
1/2 teaspoon pumpkin pie spice
5 eggs
3 cups unbleached flour (I use Pillsbury)
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
ginger
clove
allspice
1/8 teaspoon nutmeg
2 cups confectioners' sugar
3 tablespoons hot caramel ice cream topping
4 teaspoons water (more, as needed to thin)
1/4 cup finely chopped walnuts (optional)
whipped cream (optional)

Steps:

Preheat oven to 350°F.
Thoroughly spray 10-inch tube pan or 12-inch Bundt pan (I use the bundt pan)with Cooking Spray.
Beat Shortening, Butter, and sugar. Beat until wet and then beat in Caramel and pumpkin.
Beat in one egg at a time.
In separate bowl combine flour, baking powder, salt, and spices; stir to combine.
Add dry ingredients to pumpkin mixture and beat.
Scrape batter into prepared pan and smooth top (Note: pan will be full).
Bake 70-80 minutes or until toothpick comes out clean.
Cool in pan for about 15
Glaze:.
In mixing bowl, whisk together confectioner's sugar, Hot Caramel, and Water.
Drizzle over top of cooled cake, and service.

Nutrition Facts : Calories 907.3, Fat 32.3, SaturatedFat 13.3, Cholesterol 162.8, Sodium 417.7, Carbohydrate 148.8, Fiber 2.4, Sugar 105.7, Protein 9.4

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