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    Home » Recipes » Cakes & Cupcakes

    Pumpkin Bundt Cake with Caramel Glaze

    Published: Dec 3, 2016 · Modified: Mar 30, 2019 by Krista · 1 Comment

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    There is a new version of this post with an improved Caramel Glaze recipe here.

    Pumpkin Bundt Cake with Caramel Glaze ~ Living on CookiesPumpkin Bundt Cake is super easy to throw together (you don't even need to take out the mixer!) and all the wonderful pumpkin pie spice flavors are all there.

    Pumpkin Bundt Cake with Caramel Glaze ~ Living on CookiesI love this moist and delicious cake. LOVE. The cake is ah-mazing. And the glaze? Even better. The glaze is an old-fashioned cooked brown sugar caramel glaze. It takes me back to my childhood in Minnesota. I think immediately sprinkling the glazed cake with toasted chopped pecans would be amazing too – then you'd have pumpkin and pecan pie flavors in one cake.

    Pumpkin Bundt Cake with Caramel Glaze ~ Living on Cookies*** UPDATE 11/2017: half of the amount of glaze that is in the recipe is plenty for most people so try halving all the glaze ingredients and also don't add all of the powdered sugar at once but gradually whisk it in until you are happy with the consistency. ***

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    Pumpkin Bundt Cake with Caramel Glaze

    Pumpkin Bundt Cake is super easy to throw together (you don't even need to take out the mixer!) and all the wonderful pumpkin pie spice flavors are all there.
    Prep Time 25 minutes minutes
    Cook Time 55 minutes minutes
    Total Time 1 hour hour 20 minutes minutes
    Servings 12

    Ingredients

    Pumpkin Bundt Cake:

    • 2 cups (280 g) flour
    • 2 ¼ teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground cardamom
    • ¼ teaspoon ground cloves
    • ¼ teaspoon grated nutmeg
    • ½ teaspoon salt
    • 1 ¼ cups (250 g) granulated sugar
    • ⅓ cup (80 ml) oil
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 2 cups (15 oz. or 450 g) pumpkin puree (how to make your own)
    • 1 cup (250 g) sour cream

    Caramel Glaze:

    • 6 tablespoons (85 g) butter
    • ½ cup (120 ml) whipping cream
    • 1 cup (200 g) brown sugar
    • ⅛ teaspoon salt
    • 2 cups (220 g) sifted powdered sugar
    • 2 teaspoons vanilla extract
    • Toasted chopped pecans if desired

    Instructions

    • Preheat oven to 350°F (170°C). Grease and flour bundt cake pan.
    • In a medium sized bowl, whisk together flour, baking powder, baking soda, spices and salt. Set aside. In a large mixing bowl, whisk together sugar, oil, eggs, vanilla, pumpkin and sour cream until well combined. Add flour mixture and stir to combine. Pour into prepared pan.
    • Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Loosen cake from sides of pan, invert onto a wire rack, remove pan and cool completely.
    • For the Caramel Glaze, combine butter, cream, brown sugar and salt in a medium saucepan. Stir over medium-high heat until mixture begins to boil. Boil and stir for 2-3 minutes. Remove from heat and allow to cool for 5 minutes.
    • Add sifted powdered sugar and vanilla and whisk to combine. Immediately pour over cooled cake. Sprinkle with pecans if desired. *If glaze becomes too thick to pour, stir in 1 teaspoon of water and gently reheat.

    Notes

    Pumpkin Bundt Cake and Caramel Glaze recipes both adapted from Chef in Training.

     

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    1. Pumpkin Apple Bundt Cake with Maple Glaze | greens & chocolate says:
      27. August 2019 at 10:19

      […] Pumpkin Bundt Cake with Caramel Glaze from Living on Cookies […]

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    Hi, I'm Krista, an American living and baking in Austria for over 25 years. Here you'll find everything I've painstakingly figured out so you can just enjoy baking.

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