Sometimes the finished product is all you need! (Pumpkin Spice Cake with Caramel Glaze)

I have no step by step photos of this one for you because I made it at night during thanksgiving prep and was a busy bee.  But it deserves a post because it is soooo good!  And I need to get the last of the pumpkin spice out of here while there is still November to be had! Also this will keep in the fridge for a week!

The spices in the cake are divine!  Sour Cream does wonders to keep a cake moist and holy cow I want to drink the caramel glaze!  I made this for Thanksgiving with my leftover pumpkin puree and man was it a hit!  Make this, your family will love it!  Just because everyone has Christmas on the brain doesn't mean we have to let pumpkin spice fall to the wayside! Full Recipe after the jump.

Pumpkin Spice Bundt Cake with Caramel Glaze

Pumpkin Spice Bundt Cake with Caramel Glaze
You needed one more photo!
Pumpkin Spice Bundt Cake with Caramel Glaze (Adapted from Chef in Training)
3/4 cup sugar
⅓ cup canola oil
2 eggs
1 teaspoon vanilla
1 (15 oz). can pumpkin puree (I used homemade)
1 cup sour cream
2 cups flour
2¼ teaspoons baking powder
1 teaspoon soda
1 teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
1 teaspoon salt

Caramel Glaze
 (14 oz.) can sweetened condensed milk
1 cup brown sugar
2 Tablespoons butter
½ teaspoon vanilla

Preheat oven to 350 degrees F.  In a large mixing bowl, combine sugar, oil, eggs, vanilla, pumpkin and sour cream. Add flour, baking powder, soda, cinnamon, allspice, nutmeg, and salt and stir in to combine. Pour into a greased and floured bundt pan. Bake for approximately 50 minutes at 350 degrees F. Test it with a wooden pick to see if it comes out clean. Invert cake onto a cooling rack.

Caramel Glaze
Heat milk and brown sugar in a medium sauce pan and bring to a boil over medium heat stirring constantly. Reduce heat and simmer for 8 minutes stirring occasionally. Remove from stove and add butter and vanilla. Cool for a couple minutes then drizzle immediately onto cake. It sets up quickly so its best to drizzle while it is still very warm. You will not use all of it.

Happy Cooking!


P.s. Six months until I turn 40!  I need to get on list of things to do before then...which I still haven't made hee hee!

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