Pumpkin Caramel Pound Cake Recipe

Name: Pumpkin Caramel Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 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; Glaze; 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)

Servings: persons

Cake
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
Glaze
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)

1
Preheat oven to 350u00b0F.
2
Thoroughly spray 10-inch tube pan or 12-inch Bundt pan (I use the bundt pan)with Cooking Spray.
3
Beat Shortening, Butter, and sugar. Beat until wet and then beat in Caramel and pumpkin.
4
Beat in one egg at a time.
5
In separate bowl combine flour, baking powder, salt, and spices; stir to combine.
6
Add dry ingredients to pumpkin mixture and beat.
7
Scrape batter into prepared pan and smooth top (Note: pan will be full).
8
Bake 70-80 minutes or until toothpick comes out clean.
9
Cool in pan for about 15
10
Glaze:
11
In mixing bowl, whisk together confectioner's sugar, Hot Caramel, and Water.
12
Drizzle over top of cooled cake, and service.

1768

kcal

Calories

Fat

323

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Cake, cooking spray, 2/3 cup all- vegetable shortening, 1/2 cup butter, softened, and more.

Yes, Pumpkin Caramel Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Caramel Pound Cake

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