Description
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.
Ingredients
Eggs-3
Butter- 1 1/2 stick (3/4 cup)
Sugar- 1 cup
Vanilla Extract- 1 Tbsp
Pumpkin- 1 1/2 cup (15 oz can) or 425 grams
All-Purpose Flour- 1 1/2 cup
Salt- 1/2 tsp
Baking Soda- 1 tsp
Baking Powder- 1/2 tsp
Cloves- 3/4 tsp
Cinnamon- 3/4 tsp
Nutmeg- 1/2 tsp
Cardamom- 1/2 tsp
Instructions
- Take 3/4 cup (1 1/2 stick) of butter in a bowl and 1 cup of white granulated sugar. Add three extra-large eggs and blend them well for a minute.
- To the cake batter, add one can (15 oz or 1 1/2 cup) of pumpkin puree, 1 Tbsp vanilla extract, and blend well for about a minute.
- Add 1/2 tsp of salt, 1/2 tsp baking powder, 1 tsp baking soda, 3/4 tsp cinnamon, 3/4 tsp clove, 1/2 tsp nutmeg, 1/4 tsp cardamom, and blend for 30 seconds.
- Sift 1 1 /2 cup of all-purpose flour, beat for quick 30 seconds and mix with a spatula.
- Pour the cake batter into a 10 x 10 inch greased bundt cake pan and bake at @350 F for about 55minutes.
- To make the caramel sauce, take 1/2 cup of sugar in a small saucepan and caramelize until all the sugar is melted and turns into golden brown color. Keep stirring so that it does burn at the bottom. It is essential to keep the flame at low to medium heat. Add 2 1/2 Tbsp of butter and as soon as it starts melting, turn the stove off quickly and add 1/4 cup of heavy whipping cream. Keep stirring throughout the process.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 239 kcal
- Sugar: 17.92 g
- Sodium: 259 mg
- Fat: 10.36 g
- Saturated Fat: 5.521 g
- Unsaturated Fat: 0.568 g
- Trans Fat: 0 g
- Carbohydrates: 31.56 g
- Fiber: 1.4 g
- Protein: 4.66 g
- Cholesterol: 169 mg
Keywords: pumpkin cake, Bundt cake, holiday cake, caramel sauce, easy cake recipe, pumpkin Bundt cake recipe, easy holiday cake
