Cinnamon-spiced caramel sauce and sugared sage leaves create a beautiful pumpkin dessert suited for the center of your holiday table.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
1 1/4 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sugar
1/2 cup Land O Lakes® Butter, softened
2 large Land O Lakes® Eggs
3/4 cup mashed cooked pumpkin
1/2 cup sour cream
1 teaspoon vanilla extract
1/4 cup sugar
1/4 cup firmly packed brown sugar
2 tablespoons corn syrup
2 tablespoons Land O Lakes® Butter
3 tablespoons Land O Lakes® Heavy Whipping Cream
1 teaspoon ground cinnamon
Heat oven to 350°F. Grease and flour 6 individual mini Bundt® cakes pan; set aside.
Combine flour, pumpkin pie spice, baking powder, baking soda and salt in small bowl. Set aside.
Combine 2/3 cup 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.
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.
While cakes are cooling, combine 1/4 cup 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.
Sugared Sage Leaves: Combine 2 tablespoons sugar and 1/4 cup water in 1-quart saucepan. Bring to boil over medium-low heat. Continue boiling 2 minutes. Cool slightly. Brush sage leaves with syrup. Immediately sprinkle with sugar. Place onto parchment paper. Let dry 2-3 hours. Decorate cakes as desired. Store sage leaves uncovered in cool place up to 3 days.
The classic Bundt® cake is fancy enough to show off to guests and easy enough to make -for any occasion. We love it because it’s almost endlessly versatile and barely needs any adornment at all.