Wednesday, February 16, 2011
Pumpkin Bundt Cake with Cream Cheese Frosting and Caramel
Look what you can make if you cook and freeze fall pumpkins. (Or, if you buy canned pumpkin!)
Yum... a moist bundt cake filled with pumpkin, of course, and nuts and raisins. And it can be totally decadent if you cover the cake with cream cheese frosting and caramel sauce.
This is a recipe that I cobbled together from several sources.
Here is the cake portion, a Martha Stewart recipe. I added a handful of chopped walnuts and some raisins.
The frosting is just your basic cream cheese frosting, like this recipe.
And here is a very simple caramel recipe. You could also use a jar of caramel ice cream topping if you want to simplify things.
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