Wednesday, November 19, 2014

Pumpkin Bundt Cake with Caramel Drizzle

I know that the winter weather has gotten a jump-start on us this year, 
but I'm still hanging on to my fall harvest and Thanksgiving spirit for another week.

My snow covered pumpkins are still gracing my front step and 
the wreath on the door is still made up of orange and yellow leaves. 

So, in that spirit, I am sharing with you this decadent
pumpkin-shaped pumpkin cake with caramel drizzle.  

Start with 1-15 oz can of pumpkin puree, 
add to that 3 eggs, 2 cups of sugar, 3/4 cup canola oil and 1 tsp vanilla extract

Mix all of the 'wet' ingredients together well. 

While the mixing is getting started, the oven should be set to 350 F to preheat. 

Then add 3 cup of flour, 2 tsp baking soda, 1/2 tsp baking powder, 
1/2 tsp salt, 1 tsp ground cinnamon, 1 tsp ground nutmeg and 1/2 tsp ground ginger. 

All of that was mixed up by my fabulous little helper. 

After the pan was sprayed well, the cake batter was poured into the pan. 

Pop the cake into the 350 F oven for about 1 hour.  

Allow to cool in the pan before inverting to remove from pan. 

Now, if you want to bake a 2nd cake and make a pumpkin shape, 
the cake needs to be trimmed flat so that the two cakes align to form a pumpkin shape. 

The final step was melting the caramel along with a tablespoon or two of milk. 
And then slowly drizzling it over the cake. 

Pumpkin Bundt Cake with Caramel Drizzle

Prep Time : 30 minutes
Bake Time : 2 hours

Ingredients: (per cake)
1 15 oz can of Pumpkin Purée
3 eggs
2 cups of sugar
3/4 cup canola oil
1 tsp vanilla extract
3 cups all purpose flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp ground ginger
Cooking spray

Caramel Bits
2 tbsp whole milk

Preheat oven to 350 F.
Add pumpkin, eggs, sugar, oil and vanilla to mixing bowl and blend well.  
Then add the rest of the dry ingredients, flour, baking soda and powder, salt, cinnamon, nutmeg and ginger and mix well.  
Spray bundt pan very well to ensure that the cake will release from the pan.  
Baking at 350F for 1 hour.  
Allow to cool.

Bake a 2nd cake.

After both have cooled, trim off the extra height that interferes with the pumpkin shape when stacked on top of each other.

Then, melt the caramel bits in a pan over medium heat with 2 tbsp of whole milk.
Drizzle over the top of the cake so that the caramel runs down the sides.