I’m on a roll with pumpkin this month! We’ve stewed, roasted, grilled, buttered…yep, all of those and more. This Pumpkin Spice Caramel Bundt Cake was one of the winners out of all of that experimenting. It is so easy, moist and full of flavor. I really like that it can be made ahead and frozen for later use. Served plain or glazed, either way it’s sure to be a hit.
Yes, I did use a commercial pumpkin spice cake mix. Not every single thing I make is made from scratch. I mean, let’s get real. If you are one of those “always from scratch bakers,” I sincerely applaud you. I just use those modern helpers whenever it suits my mood and purpose. You will forgive, won’t you?
From the way this was gobbled up at Hubby’s office, I think it must have been deemed a real success. Let me know what you think.
If you want to use it, here’s the easy salted caramel glaze that I use often.
By the way, I may need intervention judging from the number of pumpkins that have found their way to our front steps.
- 1 spice cake mix
- 1 pumpkin spice instant pudding
- 1 Tablespoon pumpkin spice mix
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon caramel extract
- 4 eggs, slightly beaten
- 1 cup canola oil
- 1/4 cup water
- 8 ounces sour cream or thickened Greek yogurt
- 6 ounces caramel bits
- 1 cup toasted, chopped walnuts, optional
- caramel glaze, for garnish if desired
- Preheat oven to 325 degrees.
- Spray a bundt pan with nonstick cooking spray.
- Mix together cake mix, instant pudding and spices.
- Mix together beaten eggs, oil, water, extract and sour cream.
- Add wet ingredients to dry ingredients and mix well.
- Stir in caramel bits and nuts, if using.
- Bake at 325 degrees for approximately 1 hour.
- Let cool in pan on wire cake rack for 10 minutes prior to removing from the pan. Cool completely.
- Garnish with caramel glaze , if desired. (see link in notes)
This sounds so good! There are days I wish we weren’t gluten-free.
I know that can be really tough sometimes. I wonder how this could be adapted.