Pumpkin Bundt Cake
Ingredients
The cake
-
1
15-ounce can
pumpkin puree
-
1¾
cups
granulated sugar
-
¾
cup
vegetable or canola oil
-
½
cup
lightly packed brown sugar
-
3
large
eggs
-
1½
teaspoons
baking powder
-
1
teaspoon
baking soda
-
1
teaspoon
ground cinnamon
-
1
teaspoon
ground nutmeg
-
½
teaspoon
salt
-
¼
teaspoon
ground cloves
-
2½
cups
all-purpose flour
The sauce
-
6
tablespoons
butter
-
¾
cup
granulated sugar
-
¾
cup
heavy cream or evaporated milk
-
½
teaspoon
vanilla extract
-
¼
teaspoon
ground cinnamon
Instructions
- Preheat the oven to 350°F and prepare a bundt pan.
- In a large bowl, whisk together the pumpkin, sugars, oil, eggs, baking powder, baking soda, spices, and salt until well combined.
- Add the flour and mix until just combined, avoiding overmixing.
- Pour the batter into the prepared bundt pan and spread evenly.
- Bake for 55-65 minutes until a toothpick comes out clean.
- Let the cake cool for 5-10 minutes before inverting onto a serving platter.
- For the sauce, combine butter, sugar, and cream in a saucepan and simmer while stirring for 5-6 minutes.
- Remove from heat and whisk in vanilla and cinnamon.
- Serve cake slices warm with the sauce drizzled on top.
Nutrition Facts (estimated)
Servings
12
Calories
507
Total fat
23g
Total carbohydrates
72g
Total protein
5g
Sodium
297mg
Cholesterol
68mg
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