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Pumpkin Gingerbread Bundt Cake Recipe

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This recipe for Pumpkin Gingerbread Bundt Cake is from Nobody Starves at Our House!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/4 cup flour
1/2 cup sugar
2/3 cup butter
3/4 cup pecans, coarsely crushed
1 TBS ginger
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp clves
1 1/2 cup buttermilk
1 cup molasses
1 c pumpkin
2 eggs

Caramel Sauce

1/2 cup butter
1 1/4 cup brown sugar, firmly packed
2 TBS light corn syrup
1/2 cup whipping cream
Directions:
Directions:
Mix flour, sugar, butter and pecans in food processor. Process until mixture resembles coarse powder.

If you have a small food processor, transfer the mixture to a mixing bowl. Add the remaining cake ingredients in the order given. Mix well.

Pour into a well greased and floured bundt pan. Cook at 350º for 45-50 minutes, or until done.

While the cake is cooling, melt the butter in a medium saucepan. Add in brown sugar and syrup. Heat to boiling. Stir constantly, probably a minute or two, to make sure the sugar has dissolved.

Stir in the whipped cream, return to boiling. Remove from heat.

Serve warm over cake. A scoop of ice cream or a dollop of whipped cream is very tasty, too.
Personal Notes:
Personal Notes:
It doesn't get much better than this! Rich and decadent, it's fabulous.

This recipe was adapted from a Pillsbury recipe called Pumpkin Gingerbread with Caramel sauce. That recipe makes a 9x9 square pan with a crust. I'm not so crazy about the crust part, so turning this into a bundt cake recipe was perfect for us.

 

 

 

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