I truly wish there was a catchier name for this recipe, but there just isn’t ? Caramel Pumpkin Pound Cake, maybe?? Whatever you want to call it, this cake is sure to please any house guests, tailgate crowd, or husband/boyfriend in your life. I made this yesterday and took the photos this morning, and Rudd was SO sad he couldn’t have a piece last night. We used the MOST self control, but if we’re honest, it’s probably going to be gone in the next 48 hours.
I think the secret to any good “pound cake” is sour cream. When I see that in a recipe, I know it’s going to be good! I decided to pipe my caramel frosting on top, a la Nothing Bundt Cakes, but you could easily just drizzle it on the top to make it simpler! I would serve this with a breakfast casserole and fruit salad for a weekend breakfast/brunch, or for dessert as part of a football tailgate or casual dinner party!
This is the non-stick bundt pan that never fails me! I made the cake batter in my KitchenAid stand mixer, and then used this hand mixer and this mixing bowl set for the frosting. Here are the links to the glass cake stand in these photos (I love it for all occasions!), our rattan placemats, our everyday china, and our stainless silverware.
PUMPKIN POUND CAKE WITH CARAMEL FROSTING
INGREDIENTS:
Pound Cake:
- 1 1/4 cup granulated sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 can (15 oz) pure pumpkin
- 1 cup light sour cream
- 2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
Caramel Frosting:
- 1/2 cup (1 stick) butter (I use I Can’t Believe It’s Not Butter)
- 3/4 cup light brown sugar
- 1/4 cup milk
- 1/4 teaspoon salt
- 3 cups powdered sugar
WHAT TO DO:
- Preheat oven to 350 degrees. Spray the inside of your bundt pan with non-stick cooking spray.
- In your stand mixer, combine the sugar, oil, eggs, pumpkin, and sour cream.
- Add flour, baking powder, baking soda, salt, cinnamon, and ginger. Blend together until just combined.
- Pour into the prepared bundt pan and cook for 25 minutes.
- Lay a piece of foil on top of the cake to ensure it does not brown too much, and cook for another 20 minutes, or until a toothpick comes out with moist crumbs when inserted. (The full cook time should be 45 minutes.)
- Let cool in the pan for 10 minutes and then invert the bundt pan onto a plate, cake stand, or whatever you wish to serve it on.
- Combine butter, brown sugar, milk, and salt in a small saucepan over medium-high heat.
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Bring the mixture to a boil, then turn heat to low and let simmer for 3 minutes.
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Pour the caramel into a mixing bowl and let it cool to lukewarm.
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Add the powdered sugar and beat together until combined. You may add more milk and/or powdered sugar to achieve desired consistency.
- Immediately drizzle or pipe the frosting over the cooled pumpkin cake. And enjoy!!
