Pumpkin Bundt Cake with Caramel Icing #BundtBakers

Pumpkin Bundt Cake with Caramel Icing has a rich spicy moist crumb and is topped with an easily cooked icing that has a hint  of molasses.
Pumpkin Bundt Cake

Pumpkin Bundt Cake with Caramel Icing

By Sue Lau | Palatable Pastime

Pumpkin Bundt Cake  with Caramel Icing is my  recipe of the day with  the  blogging  group  Bundt Bakers. We get together once per  month  to bakeup  sweet treats in our Bundt pans.

Pumpkin Bundt Cake

This  month we have baked up our  favorite pumpkin Bundt cakes. I decided to  do a nice moist cake  sans any raisins or  nuts. Since I make my pumpkin quick breads that way a  lot. Instead,  I have drenched the  outside of my cake  with a caramel icing .

The icing  is easy to  make  on the stove top with just a few simple ingredients. Then just drizzle over and it sets up nicely with an  incredible caramel flavor.

Bundt Bakers: Pumpkin Bundt Cakes

Pumpkin Bundt Cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.

Pumpkin Bundt Cake with Caramel Icing

Pumpkin Bundt Cake with Caramel Icing

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Pumpkin Bundt Cake with Caramel Icing

 

Pumpkin Bundt Cake (with Caramel Icing)

Sue Lau
Prep Time 15 mins
Cook Time 1 hr 5 mins
Caramel Cool Down Time 20 mins
Course Cake, Dessert
Cuisine American
Servings 10

Equipment

  • 10-inch Bundt pan

Ingredients
  

Cake Ingredients:

  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 15 ounce can pumpkin puree (not pie mix)
  • 3 large eggs
  • 1 cup cooled melted butter
  • 1/2 cup buttermilk
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon grated nutmeg

Caramel Icing:

  • 1/2 cup unsalted butter (1 stick)
  • 3/4 cup light brown sugar
  • 1 14 ounce can sweetened condensed milk (divided)
  • 2 tablespoons light molasses
  • 1/4 teaspoon salt
  • 2 cups sifted powdered sugar
  • 1 teaspoon vanilla

Instructions
 

Prepare Cake:

  • Preheat oven to 350F.
  • Spray a 10-inch nonstick Bundt pan with Baker's Release spray.
  • Combine wet ingredients for cake in an electric mixer fitted with the paddle attachment and mix well.
  • Sift together the dry ingredients and add gradually to form a smooth batter.
  • Pour cake batter into the prepared Bundt pan.
  • Bake for 60-70 minutes or until a toothpick tests without wet batter sticking to it.
  • Cool cake 20 minutes in the pan, then turn out and finish cooling on a wire rack.

Prepare Icing:

  • Whisk together the butter, brown sugar, 1/4 cup of the condensed milk, molasses and salt in a saucepan over low heat until butter melts and mixes in.
  • Bring to a boil, then reduce heat and continue to simmer for three minutes without stirring whatsoever then remove from heat and cool twenty minutes.
  • Meanwhile, sift the sugar into a mixing bowl.
  • After twenty minutes, tilt the pan and pour the caramel into the powdered sugar.
  • Add the vanilla and the remaining condensed milk and stir until smooth and of drizzling consistency.
  • Drizzle over cake with a drip pan below the rack to catch any runoff.
  • Allow cake to set up and dry, about half an hour.

Notes

From the kitchen of palatablepastime.com
Keyword Bundt cakes, pumpkin recipes

Pumpkin Bundt Cake

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9 responses

  1. That looks so moist and delicious. I wish I could stick my fork right through my monitor to your kitchen, Sue. I’m so thrilled that I found this baking group. What fun.

    • I recall joining to pad out my amount of cakes on the blog and am glad I did. I have to watch how much sugar I eat, so I don’t make many sweets for myself. But it has been a ton of fun making desserts for everyone else!

    • I know what you mean! It has just that right amount to add caramel flavor. Without having to scrape a bunch off.

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