Pumpkin Bundt Cake is an excellent addition to the Holiday table. It combines fall/winter pumpkin flavor and spice seasonings, perfect for dessert or a special morning breakfast.

The one thing that makes me want to do the recipes more often is the simplicity of the recipes. I also like using as few dishes and utensils as possible to keep the kitchen clean. This recipe checks all the boxes for me. And also, the entire house smells a beautiful aroma with all the spices in the cake baking.

It is not necessary to do the caramel icing for this cake. I just wanted to make this extra rich for the holiday season. It will still taste great without caramel sauce or any other type of icing on it.

Details of the Recipe Ingredients:

1. The cake is easier if you have arranged all the ingredients on the table. Measure out the ingredients and make sure to measure the flour correctly. Do not scoop the flour from the packet/container; loosely fill the measuring cup and level it up with a spoon or a knife.
2. Getting the butter to room temperature is the key. Melting the butter in the microwave or the pot does not help with the dough consistency, and using the butter straight away from the fridge makes it harder to beat and yields lumpy batter that is difficult to work.
3. Caramel sauce is tricky to get the right consistency. After caramelizing the sugar, add the butter and keep the heat until butter starts melting. Switch the stove off immediately, and then add the 1/4 cup all-purpose flour. Keep stirring continuously so that the sauce does not harden and gets to the right consistency. To stop the cooking process right away, transfer the caramel sauce to a different clean container, and this is goo to store in the refrigerator for up to 30 days.
4. Another essential step is to do not beat for a long time after adding baking soda and baking powder after adding all the wet and dry ingredients. Overmixing the batter after these two ingredients can make the cake too much in the oven. Thirty seconds of beating the cake batter after baking soda and baking powder are ideal; it is not necessary to exceed more.
5. After the cake bakes, wait for it to cool down before you add caramel sauce altogether. Pouring the sauce onto the hot cake can ruin the cake. 

Ingredients, Alternatives, and Tips:

Pumpkin Puree: I have used Libby brand canned pumpkin puree. Suppose you prefer to use homemade pumpkin puree; that works great too!

Giant Halloween pumpkins are not the type of pumpkin to puree. The ones that are small and labeled pie pumpkins are the ideal ones to puree.

I would be careful if the puree is prepared without any additional liquids as it might alter the proportion of the cake. Follow the recipe to get results similar to the consistency of the canned pumpkins? I do not have the recipe on my blog for pureeing the pumpkin yet. But, when I do, I will undoubtedly get back and link it here.

All-Purpose Flour: I have tried this recipe with regular all-purpose flour and cup 4 cups (gluten-free flour). It comes out good in both options. 

Spices: I have used cinnamon, cloves, nutmeg, and cardamom in this recipe. But if you do not want to use multiple spices, using pumpkin pie spice works out great. Pumpkin spice is similar, using a combination of cloves, cinnamon, and nutmeg but, in addition, has ginger and all-spice. Use 3 tsp of pumpkin spice in place of all the spices. Cardamom gives a nice additional touch to the cake. Skip if you do not like using it.

Butter: Butter has to be at room temperature. Preferably it is not melted in the microwave or on the stove. Take the butter out of the refrigerator and leave it on the counter for at least 2 hours.

Sugar: I have used regular white granulated sugar. I have never tried it with brown sugar. 

Eggs: Some of the replacements for eggs in this recipe are apple sauce and buttermilk—1/4 cup of apple sauce for each egg and 1/4 cup of buttermilk for one egg. The requirement for flour may increase with the use of apple sauce and buttermilk. Look for consistency to see if you need additional all-purpose flour.

Vanilla Extract: Vanilla extract is optional in this recipe. I like the flavor with vanilla extract in it. 

Process Instructions for Pumpkin Bundt Cake:

Storage Instructions:

1. Pumpkin cake can be stored at room temperature for two days in an air-sealed container. In the refrigerator for about four days. Good to save in the freezer for up to three months.
2. Caramel sauce should be refrigerated as it has heavy whipping cream. It stores well in the glass jar or container for up to two months in the refrigerator.

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