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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pumpkin Caramel Pound Cake Recipe

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This recipe for Pumpkin Caramel Pound Cake is from Mamaw's Favorite Recipes, 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:  
Non stick cooking spray
2/3 cup shortening
1 cup butter softened
3 cups granulated sugar
3/4 cup Caramel topping
1 cup canned pumpkin
5 eggs
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp each: ginger, cloves, allspice
1/8 tsp nutmeg
1/2 tsp pumpkin pie spice

Glaze:
2 cups confectioners sugar
3 Tbsp caramel topping
4 tsp water (more if needed to thin)
1/4 cup finely chopped walnuts
Whipped cream (optional)
Directions:
Directions:
Preheat oven to 350º

Thoroughly spray a 10 inch tube pan or 12 inch bundt pan with no stick spray.
In electric mixer, beat shortening, butter and sugar on medium speed until well blended. Beat in caramel sauce and pumpkin. Beat in eggs one at a time.

In separate bowl, combine flour, baking powder, salt, and spices. Stir to combine. Add dry ingredients to pumpkin mixture and beat on medium speed for 2 minutes. Scrape batter into prepared pan and smooth top (note: pan will be full). Bake 70-80 minutes or until toothpick comes out clean.
Cool in pan 15 minutes, then remove and cool completely.

Glaze:
In medium mixing bowl, beat together confectioners sugar, caramel topping, and water. Drizzle over top of cooled cake. Sprinkle with finely chopped walnuts. Serve with whipped topping if desired
Preparation Time:
Preparation Time:
Prep time: 30 minutes Bake time 70-80 minutes
Personal Notes:
Personal Notes:
Cake is best when made a day ahead.

 

 

 

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