Pumpkin Bundt Cake with a delicious caramel icing drizzled over the top is a fall favorite dessert recipe and great alternative to pie at Thanksgiving. This moist Pumpkin Cake is perfectly spiced with cinnamon, ginger, nutmeg, allspice and of course vanilla.
The weathers been windy and cold over the weekend. Calling for a Pumpkin Spice Bundt Cake with Caramel Icing to help ring in Autumn.
This pumpkin spice cake came about when Colt and I were at the kitchen store looking for little pans to make pot pies and he found this super cool bundt pan sitting on the bottom shelf shoved in the back. Colt has really stepped in and come up with a lot of tasty ideas, helping with cooking and photography over the last few months.
I feel thankful, without him I wouldn't be able to post like I've been able to. All of a sudden his passion for the blog is running deep and he's been telling everyone about it and I mean everyone.
No one at the grocery store knows what I do, until now... It was my little secret.
As I was checking out the other day the checker asked what I was making with the pretty purple kale that was in my cart and I explained Sausage Kale and Potato Soup. Then Colt says," You know she has this incredible blog." D'oh.. Smacks head and sent Colt the why'd you tell her look..
Of course the checker says what's the name of the blog, Colt turns to look at me and I some how I spit out Serena Bakes Simply From Scratch.com. I don't know why I get so embarrassed.
He told me in the car, I really should be proud of what I do. I already knew what he was saying but it's a bit like having a B on a report card when you really want an A. Plus to top it off she's seen my kids in their darkest hours having melt downs going through line when they were little and me trying to sneak through line in yoga pants, my hairs a mess and no make up on.
She's even seen me shoot the kids the knock it off or life's going to suck to be you look.
I know I should be proud, the recipes are always tasty and the photo's are ok, but sometimes I worry more about what other people think than I should.
So I'm learning to feel proud, I don't have the largest blog, it's far from perfect, I have spelling errors on a regular basis that I miss but it teaches me something new almost every day, I've made a lot of friends and love all of you.
Most of all I love what I'm doing! I feel so blessed for each and everyone of you that read the blog.
I guess I've rambled on enough for the day so on to Pumpkin Spice Bundt Cake With Caramel Icing.
Its bombastic!
Cream together:
1 cup Softened Butter
2 1/3 cup Brown Sugar
Until light and fluffy on medium-high speed. About 2 minutes.
Add:
4 whole Eggs one at a time to mixing bowl and beat until light and fluffy.
Mix on medium speed until thoroughly combined. Scrape the sides of bowl well.
Add:
4 cups All-Purpose Flour
Mix on low speed until just combined, do not over mix.
Scrape the sides of bowl to make sure Pumpkin Spice Cake batters mixed well.
Fill a 12-14 cup bundt pan (greased with butter) with batter. If your bundt pans smaller then that you'll have to make a few mini cakes with the leftover batter. I didn't realize the new pan was only a 10 cup, until I was done making my batter, but the kids loved having a few mini cakes for dessert.
Bake in a 350 degree oven for 55 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool cake on a wire rake for 25 minutes before inverting onto wire rack to finish cooling.
The cake is fabulous just plain with a little powdered sugar dusted over the top but if your looking to kick it up a notch keep read...
Pumpkin Bundt Cake with a delicious caramel icing drizzled over the top is a fall favorite dessert recipe and great alternative to pie at Thanksgiving. This moist Pumpkin Cake is perfectly spiced with cinnamon, ginger, nutmeg, allspice and of course vanilla.
Prep time: 20 MinCook time: 55 MinTotal time: 1 H & 15 M
Ingredients
Pumpkin Spice Cake
Caramel Icing
Instructions
Pumpkin Spice Bundt Cake
Caramel Icing
Nutrition Facts
Calories
555
Fat
21 g
Sat. Fat
12 g
Carbs
85 g
Fiber
3 g
Net carbs
82 g
Sugar
50 g
Protein
9 g
Sodium
654 mg
Cholesterol
107 mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.
Gorgeous Pumpkin Bundt, Serena! And, yes...you should be proud of your blog. It is amazing how our hubbies start jumping in to help...as well as promote! Lovely job, m'lady. xo
5 comments
Beautiful, Serena! And yes you should be very proud of what you do because you are very talented lady!! Love you!
O my! the cake mold is beautiful.. and just the cake by itself looks delicious.. i would add it some whipped cream like a Pumpkinf pie
Gorgeous Pumpkin Bundt, Serena! And, yes...you should be proud of your blog. It is amazing how our hubbies start jumping in to help...as well as promote! Lovely job, m'lady. xo
Your pumpkin cake is beautiful and I can almost taste it. Love, love, love pumpkin for fall. :)
Beautiful cake! You are a talented blogger and definitely should be proud of the work you do!
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