Mini Caramel Pumpkin Bundt® Cakes
Mini Caramel Pumpkin Bundt® Cakes
Cinnamon-spiced caramel sauce and sugared sage leaves create a beautiful pumpkin dessert suited for the center of your holiday table.
What's this?
What is this button?
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
45 min
Prep Time
2 hrs
Total Time
6 mini Bundt®
cakes Ingredients
Pumpkin Cake
1 14 cups all-purpose flour
1 12 teaspoons pumpkin pie spice
12 teaspoon baking powder
12 teaspoon baking soda
12 teaspoon salt
23 cup granulated sugar
12 cup Land O Lakes® Butter, softened
34 cup canned pumpkin
12 cup sour cream
1 teaspoon vanilla extract
Caramel Sauce
14 cup granulated sugar
14 cup firmly packed brown sugar
2 tablespoons corn syrup
2 tablespoons Land O Lakes® Butter
3 tablespoons Land O Lakes® Heavy Whipping Cream
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
How to make
-
STEP 1
Heat oven to 350°F. Grease and flour 6 individual mini Bundt® cakes pan; set aside.
-
STEP 2
Combine flour, pumpkin pie spice, baking powder, baking soda and salt in small bowl. Set aside.
-
STEP 3
Combine 2/3 cup granulated sugar and 1/2 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs, 1 at a time, until well mixed. Add pumpkin, sour cream and 1 teaspoon vanilla. Continue beating until well mixed. Add flour mixture, beating at low speed until well mixed.
-
STEP 4
Spoon batter evenly into prepared pans (about 1/2 cup batter for each cake). Bake 28-32 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes. Invert cakes onto cooling rack.
-
STEP 5
While cakes are cooling, combine 1/4 cup granulated sugar, brown sugar, corn syrup and 2 tablespoons butter in 2-quart saucepan. Cook over medium-low heat 5-7 minutes or until mixture comes to a boil. Continue cooking 2 minutes. Remove from heat. Stir in whipping cream, cinnamon and 1 teaspoon vanilla. Let cool 20 minutes. Drizzle evenly over cakes, filling center with caramel.
Tip #1
Sugared Sage Leaves: Combine 2 tablespoons sugar and 1/4 cup water in 1-quart saucepan. Bring to a boil over medium-low heat. Continue boiling 2 minutes; cool slightly. Brush sage leaves with syrup; immediately sprinkle with sugar. Place on parchment paper; let dry 2-3 hours. Decorate cakes as desired. Store sage leaves uncovered in cool place up to 3 days.
540 Calories
27 Fat (g)
130 Cholesterol (mg)
540 Sodium (mg)
69 Carbohydrates (g)
1 Dietary Fiber
6 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
More Recipes To Make
Featured In
COLLECTION
Baking with Pumpkin Recipes
Pop any one of these pumpkin treats in the oven and fill your house with the classic fall scents of pumpkin and spice.
See Recipes