![Mini Caramel Pumpkin Bundt® Cakes](https://stordfkenticomedia.blob.core.windows.net/df-us/rms/media/recipesmedia/recipes/retail/desktopimages/2016/oct/20074_mini_caramel_bundt_cakes.jpg?ext=.jpg)
Mini Caramel Pumpkin Bundt® Cakes
Cinnamon-spiced caramel sauce and sugared sage leaves create a beautiful pumpkin dessert suited for the center of your holiday table.
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Ingredients
Pumpkin Cake
1 1
4 cups all-purpose flour1 1
2 teaspoons pumpkin pie spice1
2 teaspoon baking powder1
2 teaspoon baking soda1
2 teaspoon salt2
3 cup granulated sugar1 Land O Lakes® Butter, softened
2 cup3
4 cup canned pumpkin1
2 cup sour cream1 teaspoon vanilla extract
Caramel Sauce
1
4 cup granulated sugar1
4 cup firmly packed brown sugar2 tablespoons corn syrup
2 tablespoons Land O Lakes® Butter
3 tablespoons Land O Lakes® Heavy Whipping Cream
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
How to make
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STEP 1
Heat oven to 350°F. Grease and flour 6 individual mini Bundt® cakes pan; set aside.
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STEP 2
Combine flour, pumpkin pie spice, baking powder, baking soda and salt in small bowl. Set aside.
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STEP 3
Combine 2/3 cup granulated sugar and 1/2 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs, 1 at a time, until well mixed. Add pumpkin, sour cream and 1 teaspoon vanilla. Continue beating until well mixed. Add flour mixture, beating at low speed until well mixed.
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STEP 4
Spoon batter evenly into prepared pans (about 1/2 cup batter for each cake). Bake 28-32 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes. Invert cakes onto cooling rack.
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STEP 5
While cakes are cooling, combine 1/4 cup granulated sugar, brown sugar, corn syrup and 2 tablespoons butter in 2-quart saucepan. Cook over medium-low heat 5-7 minutes or until mixture comes to a boil. Continue cooking 2 minutes. Remove from heat. Stir in whipping cream, cinnamon and 1 teaspoon vanilla. Let cool 20 minutes. Drizzle evenly over cakes, filling center with caramel.
Tip #1
Sugared Sage Leaves: Combine 2 tablespoons sugar and 1/4 cup water in 1-quart saucepan. Bring to a boil over medium-low heat. Continue boiling 2 minutes; cool slightly. Brush sage leaves with syrup; immediately sprinkle with sugar. Place on parchment paper; let dry 2-3 hours. Decorate cakes as desired. Store sage leaves uncovered in cool place up to 3 days.
And don't forget to tag us @landolakesktchn.
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