So, I’ve been baking for a while and I have a confession. I don’t own a bundt pan. I know. I have a tart pan, a tube pan, every size of round pan, etc. but no bundt. Shame.
My sister-in-law lent me her bundt pan a few weeks ago so I thought, “I’m going to make a bunch of bundts while I have it (I know, just go buy one)!”
First off, I had a giant can of pumpkin and some leftover cream cheese frosting so I made a pumpkin bundt and thinned out the cream cheese frosting to a glaze. And then drizzled homemade caramel over the top. Moist and not spicy, it’s an easy and quick yummy dessert. Or breakfast 🙂
2-1/2 cups sugar
1 cup canola oil
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 can (15 ounces) solid-pack pumpkin
1. Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.
2. Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely.