Caramel Pumpkin Bundt Cake

I made this for Thanksgiving. It was a hit!

Caramel Pumpkin Bundt Cake

1 yellow cake mix

¼ c. EVOO

2 large eggs

1 c. water

15 oz can pumpkin

1 tsp vanilla

1 tsp cinnamon

¼ tsp ground nutmeg

¼ tsp ground cloves

 

Caramel Frosting

½ c. salted butter

¾ c. packed light brown sugar

¼ c. half and half

1 tsp vanilla

2 c. powdered sugar

 

Heat oven to 350⁰. Spray bundt pan with cooking spray and set aside. In large mixing bowl, combine yellow cake, oil, eggs, water, pumpkin, vanilla, cinnamon, nutmeg and cloves. Pour into prepared pan and bake 45-50 minutes or until lightly brown. Let it cool in pan for 10 minutes then invert pan onto cooling rack or plate.

Combine butter, brown sugar and half and half in medium saucepan. Bring mixture to a boil then simmer 3 minutes. Do not stir during 3 minutes. Pour into a bowl and let it sit 10 minutes. Add vanilla and powdered sugar and beat until frosting-like consistency. If too thick and crumbly, add more half and half. Immediately drizzle over cooled pumpkin cake.

Yield: 16 pieces.

 

 

 

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