Fall is my favorite time to bake. Cooler weather, fabulous flavors such as cinnamon, ginger, pumpkin and molasses, and more time indoors has me thinking about baking more often than during the air-conditioned days of summer.
The change of seasons signals something in my brain and body and calms me. Fall is a time for me to slow down for a bit. I know summer is a time to relax but I seem to be always on the go during the summer months. The long days of June, July and August have me looking at long lists of places to go and jobs to complete.
Once October comes around, I relax. At least for awhile, for a couple of months, I’m able to live in the present and enjoy day to day living much better than any other time of the year. Once the holiday season hits, I’m back to making lists and trying to cram a lot into my days, but for now, October is my time to bake, to sit and think, to walk without thinking of exercise, to read for longer periods of time and just enjoy the changes in weather.
Baking with pumpkin is a given during the month of October, this Pumpkin bundt cake with a salted caramel frosting and glaze is made from a cake mix and though I made my own caramel sauce, you can make it easier than that and buy a jar!
I admit that I’m not a great cake baker. Actually, I don’t do well with cakes at all. COOKIES are my love. I bake a wonderful chocolate chip cookie, a recipe that took me years to perfect, one that we sold online at Country Cupboard Cookies for 20+ years, one that I still crave and bake on a regular basis. I bake mostly old-fashioned cookie recipes, all from scratch, wholesome cookies that I love tweaking until they are just right. Oatmeal, peanut butter, chocolate chip, double chocolate, shortbread, cut-out sugar, soft vanilla cookies and ginger spice. Simply delicious, Cookie jar cookies.
CAKES are a different story with me. I have a great Angel Food Cake recipe that is fool-proof and I love baking it. But other than that, well, I’ll stick with cake mixes for now. And that’s what I used for this so delicious and easy Pumpkin Bundt Cake.
Start baking this delightful pumpkin cake with a Yellow Cake Mix. Adding eggs, oil, pumpkin pie spice and pumpkin and beating for 2 minutes is all you have to do for the cake. I used a standard bundt cake pan and greased the pan with Pam with flour.
PUMPKIN
SALTED CARAMEL GLAZE
CARAMEL BUTTERCREAM FROSTING
YELLOW CAKE & PUMPKIN PIE SPICES
I love the consistency and flavor of this pumpkin cake. It’s not too sweet, you could enjoy it for breakfast with a cup of coffee or as a dessert with the frosting and salted caramel topping. Lots of caramel topping is my choice!
The cake keeps so well also, the pumpkin keeps it moist and flavorful for days. I kept extra caramel in the fridge and just heated it in the microwave for a fresh drizzle when my husband and I felt like another slice!
I’ve included my recipe that I use for frosting, a basic powdered sugar, butter, vanilla and cream icing that can be thinned or thickened by the amount of cream added. Just add caramel topping to the frosting a few tablespoons at a time until you reach the desired consistency/color. I ended up using half of the included recipe. The rest I used for the drizzle and tasting by the spoonful!
I hope you enjoy this seasonal Pumpkin Cake with salted caramel frosting and glaze! If you try the recipe, take a photo of your creation and use hash tag #CountryCupboardCookies to share on Instagram. Or just comment and let me know!
- One Box Yellow Cake Mix
- 2 tsp pumpkin pie spice * or make your own, see below notes
- 1 cup canned Pumpkin
- 4 large eggs
- ½ cup canola oil
- 6 TBL butter
- 1 cup brown sugar
- 1 cup heavy cream
- 2 TBL light corn syrup
- ½ tsp sea salt
- 2 cups powdered sugar
- 3 TBL soft butter
- 1 tsp pure vanilla
- 6 TBL cream or milk to thin as desired
- 2 tsp cinnamon
- Salted Caramel Glaze to flavor as desired, I used half of the above recipe, then saved the remainder to drizzle.
- Prepare 12 cup bundt cake pan using Pam with flour or grease with shortening and dust with flour. Preheat oven to 350 degrees.
- Using a flat beater on your mixer, blend the cake mix, pumpkin pie spice, pumpkin, eggs and oil until combined, then beat on medium speed for 2 minutes.
- Fill bundt cake pan and bake 40 minutes. Cool in pan for 15 minutes, then remove to cake plate.
- While cake is baking, prepare frosting and caramel glaze.
- FROSTING:
- Beat powdered sugar, 3 TBL soft butter, vanilla, cinnamon and 6 TBL cream until blended. Add Caramel to desired consistency and flavor. * I used half of the above recipe of the glaze.
- CARAMEL GLAZE
- Melt 6 TBL butter in large saucepan.
- Add brown sugar, cream, corn syrup and bring to boil on medium high heat.
- Boil 3 minutes until thick while stirring.
- Remove from heat. Add salt.
- Cool prior to adding to frosting.
- Frost cake and drizzle with remaining caramel glaze.
*You can use pumpkin pie spice from the grocer or make your own:
1 TBL cinnamon
2 tsp ginger
1/2 tsp cloves
1/2 tsp mace
1/2 tsp nutmeg
1/2 tsp allspice
This makes a bit more than 2 TBL. Will keep in an airtight container for 1 year.
I’m trying this for a party Friday night!
Save some of the caramel sauce to pour over when you serve the cake and you’ll be the hit of the party! Enjoy Sandy!