Pumpkin Spice Bundt Cake With Caramel Icing Recipe

Name: Pumpkin Spice Bundt Cake With Caramel Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1 cup Softened Butter, Plus More For Greasing Pan; 2-1/3 cups Brown Sugar; 4 whole Eggs; 4 teaspoons Baking Powder; 1 teaspoon Baking Soda; 1 teaspoon Sea Salt; 2 teaspoons Ginger; 3 teaspoons Cinnamon; 1 teaspoon Nutmeg; 1/2 teaspoons Allspice; 1 Tablespoon Vanilla; 15 ounces, weight Canned Pumpkin Puree Or 2 Cups Roasted Pumpkin Puree; 2/3 cups Greek Yogurt Or Sour Cream; 1/3 cups Milk; 4 cups All-purpose Flour; FOR THE ICING:; 4 ounces, weight Cream Cheese, Softened; 1/2 cups Caramel Sauce; 1/4 cups Milk

Servings: persons

FOR THE CAKE:
1 cup Softened Butter, Plus More For Greasing Pan
2-1/3 cups Brown Sugar
4 whole Eggs
4 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Sea Salt
2 teaspoons Ginger
3 teaspoons Cinnamon
1 teaspoon Nutmeg
1/2 teaspoons Allspice
1 Tablespoon Vanilla
15 ounces, weight Canned Pumpkin Puree Or 2 Cups Roasted Pumpkin Puree
2/3 cups Greek Yogurt Or Sour Cream
1/3 cups Milk
4 cups All-purpose Flour
FOR THE ICING:
4 ounces, weight Cream Cheese, Softened
1/2 cups Caramel Sauce
1/4 cups Milk

1
For the cake:
2
Preheat oven to 350 F. Grease a 12-14 cup bundt pan with butter. Set aside.
3
In the bowl of your stand mixer using whisk attachment, beat butter and brown sugar together until light and fluffy, about 2-3 minutes. Scrape sides of bowl as needed. Add eggs one at a time, beating until well incorporated. Scrape sides of bowl between each addition.
4
Add baking powder, baking soda, salt, ginger, cinnamon, nutmeg, allspice, vanilla, pumpkin puree, Greek yogurt and milk. Mix on medium speed until thoroughly combined. Scrape sides of bowl.
5
Add all of the flour and mix on low speed just until combined, being careful not to over mix.
6
Pour batter into prepared bundt pan, smooth the top, put it into the oven and bake for 55 minutes or until a toothpick inserted in center of cake comes out clean. Remove from oven and set pan on a rack.
7
Allow cake to cool for 25 minutes in the pan on the wire rack before inverting pan upside down and removing pan. Allow cake to cool completely.
8
For the caramel icing:
9
Combine cream cheese and caramel sauce in a medium sized bowl. Beat until smooth and lump free. Add milk 1 tablespoon at a time until desired drizzling consistency is reached.
10
When your beautiful Pumpkin Spice Bundt Cake is cooled drizzle with caramel icing. Serve plain or with a scoop of vanilla ice cream.

1361

kcal

Calories

Fat

153

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 20 ingredients. The key ingredients include: FOR THE CAKE:, 1 cup Softened Butter, Plus More For Greasing Pan, 2-1/3 cups Brown Sugar, 4 whole Eggs, and more.

Yes, Pumpkin Spice Bundt Cake With Caramel Icing 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 Spice Bundt Cake With Caramel Icing

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