Pumpkin Caramel Pound Cake

Recipe by Amie Perrett
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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