{"id":5793,"date":"2020-09-28T17:00:34","date_gmt":"2020-09-28T17:00:34","guid":{"rendered":"https:\/\/collectivelycarolina.com\/staging\/4719\/?p=5793"},"modified":"2022-03-14T18:38:12","modified_gmt":"2022-03-14T18:38:12","slug":"pumpkin-pound-cake-with-caramel-frosting","status":"publish","type":"post","link":"https:\/\/collectivelycarolina.com\/staging\/4719\/pumpkin-pound-cake-with-caramel-frosting\/","title":{"rendered":"Pumpkin Pound Cake with Caramel Frosting"},"content":{"rendered":"

I truly wish there was a catchier name for this recipe<\/a><\/strong><\/span>, 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.<\/p>\n

 <\/p>\n

\"Pumpkin<\/p>\n

\"Pumpkin \"Pumpkin \u00a0\"Pumpkin<\/p>\n

\"Pumpkin<\/p>\n

\"Pumpkin \"Pumpkin<\/p>\n

\"Pumpkin \"Pumpkin \"Pumpkin<\/p>\n

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<\/a><\/strong><\/span>, 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!<\/p>\n

 <\/p>\n

This is the non-stick bundt pan<\/a><\/strong><\/span> that never fails me! I made the cake batter in my KitchenAid stand mixer<\/a><\/strong><\/span>, and then used this hand mixer<\/a><\/strong><\/span> and this mixing bowl set<\/a><\/strong><\/span> for the frosting. Here are the links to the glass cake stand<\/a><\/strong><\/span> in these photos (I love it for all occasions!), our rattan placemats<\/strong><\/a><\/span>, our everyday china<\/a><\/strong><\/span>, and our stainless silverware<\/a><\/strong><\/span>.<\/p>\n

\n
PUMPKIN POUND CAKE WITH CARAMEL FROSTING<\/strong><\/span><\/h5>\n
INGREDIENTS:<\/em><\/h6>\n

Pound Cake:<\/p>\n

    \n
  • 1 1\/4<\/span>\u00a0cup<\/span>\u00a0granulated sugar<\/span><\/li>\n
  • 1\/3<\/span>\u00a0cup<\/span> vegetable oil<\/span><\/li>\n
  • 2<\/span>\u00a0large\u00a0<\/span>eggs<\/span><\/li>\n
  • 1<\/span>\u00a0can<\/span>\u00a0(15 oz) pure pumpkin<\/span><\/li>\n
  • 1<\/span>\u00a0cup<\/span> light sour cream<\/span><\/li>\n
  • 2<\/span>\u00a0cups<\/span>\u00a0all-purpose flour<\/span><\/li>\n
  • 2 1\/4<\/span>\u00a0teaspoons<\/span>\u00a0baking powder<\/span><\/li>\n
  • 1<\/span>\u00a0teaspoon<\/span>\u00a0baking soda<\/span><\/li>\n
  • 1<\/span>\u00a0teaspoon<\/span>\u00a0salt<\/span><\/li>\n
  • 1<\/span>\u00a0teaspoon<\/span>\u00a0cinnamon<\/span><\/li>\n
  • 1\/2 teaspoon ground ginger<\/span><\/li>\n<\/ul>\n

    Caramel Frosting:<\/p>\n

      \n
    • 1\/2<\/span>\u00a0cup<\/span>\u00a0(1 stick) butter (I use I Can’t Believe It’s Not Butter)<\/span><\/li>\n
    • 3\/4<\/span>\u00a0cup<\/span>\u00a0light brown sugar<\/span><\/li>\n
    • 1\/4<\/span>\u00a0cup<\/span>\u00a0milk<\/span><\/li>\n
    • 1\/4<\/span>\u00a0teaspoon<\/span>\u00a0salt<\/span><\/li>\n
    • 3<\/span>\u00a0cups<\/span>\u00a0powdered sugar<\/span><\/li>\n<\/ul>\n
      WHAT TO DO:<\/em><\/h6>\n
      \n
        \n
      1. Preheat oven to 350 degrees. Spray the inside of your bundt pan with non-stick cooking spray.<\/li>\n
      2. In your stand mixer, combine the sugar, oil, eggs, pumpkin, and sour cream.<\/li>\n
      3. Add flour, baking powder, baking soda, salt, cinnamon, and ginger. Blend together until just combined.<\/li>\n
      4. Pour into the prepared bundt pan and cook for 25 minutes.<\/li>\n
      5. 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.)<\/li>\n
      6. 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.<\/li>\n
      7. Combine butter, brown sugar, milk, and salt in a small saucepan over medium-high heat.<\/li>\n
      8. \n
        Bring the mixture to a boil, then turn heat to low and let simmer for 3 minutes.<\/div>\n<\/li>\n
      9. \n
        Pour the caramel into a mixing bowl and let it cool to lukewarm.<\/div>\n<\/li>\n
      10. \n
        Add the powdered sugar and beat together until combined. You may add more milk and\/or powdered sugar to achieve desired consistency.<\/div>\n<\/li>\n
      11. Immediately drizzle or pipe the frosting over the cooled pumpkin cake. And enjoy!!<\/li>\n<\/ol>\n
        \n<\/div>\n
        SHOP THE POST<\/h5>\n
        <\/div>\n