Caramel Pecan Pumpkin Bundt Cake
Equipment
- 1 bundt cake pan or 9x13 cake pan
Ingredients
cake batter
- 1 cup vegetable oil
- 2 cups sugar
- 3 eggs
- 3 cup flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground clove
- 1/2 tsp ground ginger
- 1 tsp salt
- 2 cups canned pumpkin puree
- 1 1/2 cup chopped pecans
Never Fail Caramel Frosting
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 2 tbsp milk
- 2 cups confectioners sugar
Instructions
preheat oven to 350°, grease bundt pan
- 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.
- 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.
- 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.
Never Fail Caramel Frosting
- 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 .
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