Pumpkin Bundt Cake with Caramel Drizzle

Fall is so stunning here in Pennsylvania. I feel blessed to live in such a beautiful part of the world. We're surrounded by rolling hills covered in reds, oranges and yellows. When the wind picks up, the cool air is full of brightly colored, swirling leaves. Our silly dog is like a puppy again as he tries to chase and pounce on every leaf! It's fun to watch.

There are lots of other wonderful things about fall like getting out my warm, comfy sweaters and boots, sipping on mugs of hot cocoa and of course pumpkin desserts like this Pumpkin Bundt Cake with Caramel Drizzle. 

Fall in our little part of the world

Recipe Link
Ingredients
1 1/4 cups granulated sugar
1/3 cup canola oil
2 eggs
1 teaspoon vanilla extract
1 (15 oz.) can pureed pumpkin
1 cup sour cream
2 cups flour
2 1/4 teaspoons baking powder
1 teaspoon soda
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 teaspoon salt
Caramel Drizzle
1 (14 oz.) can sweetened condensed milk
1 cup brown sugar
2 Tablespoons butter
1/2 teaspoon vanilla
Directions
1 Preheat oven to 350 degrees F. Grease and flour a bundt pan.
2. In a large mixing bowl, combine sugar, oil, eggs, vanilla, pumpkin and sour cream. Add flour, baking powder, soda, cinnamon, cloves, nutmeg and salt. Stir to combine. Pour into prepared bundt pan.
3. Bake approximately 50 minutes. Test cake with a toothpick. Invert cake onto a cooling rack.
4. Prepare caramel drizzle. Heat milk and brown sugar in a medium saucepan and bring to a boil over medium heat stirring constantly. Reduce heat and simmer for 8 minutes stirring occasionally. Remove from stove and add butter and vanilla. Cool for just a couple of minutes, then drizzle immediately onto cake. It sets up quickly, so best to drizzle while still warm.

Notes: I had much more caramel sauce than I needed for one cake. You could use the extra for ice cream served with the cake. Or make another cake, I think this is enough drizzle for two bundt cakes.

Adapted from Chef in Training

Stirring the dry ingredients into the wet ingredients

Batter is ready for the oven

Baked and out of the oven

Making the caramel drizzle

Ready to go!

The Results...
I made this cake for a dessert auction that was part of a fundraiser for our Boy Scout troop. It fetched a good price and I heard that it was given two thumbs up!

I actually made two of these cakes, because I had to be sure it was really tasty if someone was going to be buying it. My family approved. The bundt cake was moist and full of pumpkin flavor. The caramel drizzle went perfectly with the pumpkin cake. I could've eaten the caramel straight out of the pot with a spoon! OK, I did do that, but after I drizzled it on the cake. I still had a lot of caramel left over. You could drizzle the extra caramel over a scoop of ice cream, too. Pumpkin Bundt Cake with Caramel Drizzle is a new favorite family fall recipe. Enjoy!