Recipe

Pumpkin Caramel Pound Cake Recipe

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Ingredients

3 tbsps hot caramel ice cream topping .
ginger .
allspice .
3 c sugar (white) .
Cake .
5 eggs .
1/2 tsp pumpkin pie spice .
1 tsp baking powder .
4 tsps water (more, as needed to thin) .
1/8 tsp nutmeg .
Glaze .
1/2 c butter, softened .
cloves .
whipped cream (optional) .
1/4 c finely sliced walnuts (optional) .
2 c confectioners' sugar .
cooking spray .
1 tsp cinnamon .
1/2 tsp salt .
1 c canned pumpkin, pie in a can .
3/4 c hot caramels (I use Smucker's Ice cream topping) .
3 c unbleached flour (I use Pillsbury) .
2/3 c all- vegetable shortening

Directions

Step #1 Preheat oven to 350°F.
Step #2 Thoroughly spray 10-inch tube pan or 12-inch Bundt pan (I use the bundt pan)with Cooking Spray.
Step #3 Beat Shortening, Butter, & sugar.
Step #4 Beat until wet & then beat in Caramel & pumpkin.
Step #5 Beat in one egg at a time.
Step #6 In separate bowl mix flour, salt, baking powder, & spices; stir this to mix.
Step #7 Add dry ingredients to pumpkin mixture & beat.
Step #8 Scrape batter into prepared pan & smooth top (Note: pan will be full).
Step #9 Bake 70-80 mins or until toothpick comes out clean.
Step #10 Cool in pan for about 15 Glaze:.
Step #11 In mixing bowl, Hot Caramel, whisk together confectioner's sugar, & Water.
Step #12 Drizzle over top of cooled cake, & service.
Enjoy the Pumpkin Caramel Pound Cake recipe

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Dessert / Cakes

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