Have you ever tried the Nothing Bundt Cake mini cakes? Something about the not too sweet cake and perfect ratio of cream cheese frosting makes them the best celebration treat. I have been testing a few spice cake variations looking for a Thanksgiving recipe and this pumpkin cake came out exactly the way I envisioned.
Bundt cakes are the perfect shape because you can fill the center with leftover frosting for anyone that prefers a little extra!
This recipe will make 8-10 servings depending on how large you slice and stay fresh for 3 days in the refrigerator.
The salted caramel is really what makes this cake special. The combination of salt and cream cheese cut through the sweetness.
Ingredients:
Frosting-
3 cups powdered sugar
1/8 cup heavy whipping cream
2 generous tbsps vanilla extract
8 oz of cream cheese at room temperature
Caramel-
1/2 cup dark brown sugar
1/2 cup butter
1/4 cup heavy whipping cream
1 tsp flaky salt
Cake-
1 can pure pumpkin
1 cup of melted butter
4 eggs
1 cup of dark brown sugar
1/3 cup of granulated sugar
2 generous tbsps vanilla extract
2 cups of AP flour
1 tsp baking soda
1 tsp salt
1 1/2 tsps baking powder
2 tsps cinnamon
1 tsp ginger
1 tsp of nutmeg
1 tsp allspice
Directions:
Preheat oven to 350 degrees
Cake–
In a mixer on medium speed, mix the sugars, vanilla, butter, and eggs until pale
Add in pumpkin
Lower the speed and add in the dry ingredients mixing until just combined (do not over mix)
I like the 9.5 inch bundt cake pan (grease and flour the inside to prevent sticking)
Bake for 35-40 minutes until the center is set
Let cool completely before flipping
Caramel–
Melt butter until it just starts to brown, lower heat and add in the brown sugar
Let it bubble for 60 seconds or so without touching it
Add in the cream and whisk until smooth
Sprinkle in the salt and remove from heat
Frosting-
Whip cream cheese and vanilla on high for about 2 minutes
Lower speed and slowly add the sugar
Once all of the sugar is mixed in slowly add the cream
Once all of the cream is mixed in start whipping on high
You should have a VERY fluffy texture
Flip your cooled cake and add your frosting
I like to fill the center with frosting and level out
Drizzle your caramel and sprinkle with a little more flaky salt
Enjoy!
