Pumpkin Caramel Pound Cake
A rich, dense pound cake bursting with pumpkin and warm fall spices, enhanced with caramel throughout and topped with a luscious caramel glaze. This showstopper cake is even better the day after baking!
Instructions
- 1
Preheat oven to 350°F. Thoroughly coat a bundt pan with non-stick cooking spray.
- 2
In a large mixing bowl, beat shortening, butter, and sugar until well blended and fluffy.
- 3
Mix in the caramel topping and pumpkin puree until combined.
- 4
Beat in eggs one at a time, mixing well after each addition.
- 5
In a separate bowl, whisk together flour, baking soda, salt, cinnamon, allspice, cloves, ginger, pumpkin pie spice, and nutmeg.
- 6
Gradually add dry ingredients to the pumpkin mixture, beating for 2 minutes on medium speed if using a mixer.
- 7
Pour batter into prepared bundt pan and smooth the top with a rubber spatula.
- 8
Bake for 75-80 minutes, or until a toothpick inserted into the center comes out clean. This cake is very dense and needs the full baking time.
- 9
Cool in pan for 15-20 minutes, then carefully remove from pan and cool completely on a wire rack.
- 10
**Make the Glaze:** Whisk together powdered sugar, caramel topping, and water. Add more water 1/2 teaspoon at a time if too thick.
- 11
Drizzle glaze over completely cooled cake. Optional: sprinkle with 1/4 cup finely chopped walnuts.
- 12
**Pro Tips:** Cake is best when made a day before serving. Watch oven height - if cake rises too close to ceiling, it may burn on top before cooking through. Serve with whipped cream or ice cream!