Caramel Pecan Pumpkin Bundt Cake

Servings: 12 servings

Author:

Prep Time
20 minutes

Cook Time
50 minutes

Total Time
1 hour, 30 minutes

Dessert baked goods

American

Caramel dessert baking pumpkin bundt cake fall coffee time pumpkin pie spice

Instructions

1 Combine oil and sugar in mixing bowl beat until combined then add in eggs one at
a time, beat on medium high until light and fluffy.
2 Measure out flour add soda, cinnamon, nutmeg, clove, ginger, and salt to flour
and stir in.

Slowly add dry ingredients to wet ingredients. Taking time to scrape the side of
the bowl once or twice. Continue to blend on slow speed, when dry ingredients
are completely incorporated gradually add in pumpkin, scrape sides of bowl and
beat on medium for another minute.

Fold in 1 cup of chopped pecans.
3 Pour batter in to a well greased bundt or 9×13 cake pan. Bake at 350 degrees for
50 minutes for bundt pan, 35-40 for 9×13 pan or until toothpick comes out clean
when poked in center of the cake.

Allow to cool slightly before pouring Caramel Frosting over cake.
4 Melt butter, sugar, and salt together, whisk continually until butter is melted
and caramel is bubbly.

Remove from heat whisk in vanilla and milk.

Let cool for 2 minutes, add in powdered sugar, whisk until thick and smooth.
Spoon over cake, or directly in your pie hole .