Pumpkin Caramel Pound Cake

READY IN: 1hr 30mins
Recipe by Amie Perrett

I got this from the newspaper where I get my coupons out of. They always have little recipes in there but this one was the first that I have tried. I made it and my picky boyfriend loved it. It is really good but really sweet to. It was very fun to make. I am thinking of cooking it with pecans next time.

Top Review by PeytonandKaylansMama

This was okay...Too sweet for us. I won't make this again. I too clipped it from the paper and waited until this Thanksgiving to make it. I was a little disappointed, it is very pretty though. If you like it sweet you'll probable love this.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Thoroughly spray 10-inch tube pan or 12-inch Bundt pan (I use the bundt pan)with Cooking Spray.
  3. Beat Shortening, Butter, and sugar. Beat until wet and then beat in Caramel and pumpkin.
  4. Beat in one egg at a time.
  5. In separate bowl combine flour, baking powder, salt, and spices; stir to combine.
  6. Add dry ingredients to pumpkin mixture and beat.
  7. Scrape batter into prepared pan and smooth top (Note: pan will be full).
  8. Bake 70-80 minutes or until toothpick comes out clean.
  9. Cool in pan for about 15
  10. Glaze:.
  11. In mixing bowl, whisk together confectioner's sugar, Hot Caramel, and Water.
  12. Drizzle over top of cooled cake, and service.

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