Ingredients
Units
Scale
- 1/2 cup unsalted butter - softened
- 1 cup brown sugar
- 2 eggs
- 3/4 cup pumpkin
- 2 cups cake flour - sifted (if you do not have cake flour simply remove 2 tbs. of flour from each cup of flour and replace it with 2 tbs. of corn starch)
- 1/2 tsp. baking soda
- 1 1/2 tsps. Baking powder
- 1/2 tsp. salt
- 1/2 tsp. nutmeg
- 1/2 tsp. cinnamon
- 1/4 tsp. ground cloves
- 1/2 tsp. ginger
- 1/2 cup of evaporated milk
- Caramel Sauce, jarred or homemade
Instructions
- Preheat Oven 350 degrees F.
- With an electric mixer, cream the butter and brown sugar; add the eggs and the pumpkin and mix until smooth; add the milk with the mixer on low speed.
- Sift together the dry ingredients and slowly add to the butter mixture with mixer on low speed.
- Butter and flour the bundt pan.
- Add the batter to the pan.
- Bake for 30 – 35 minutes or until the cake springs back and the toothpick test comes out clean.
- Cool on a rack.
- Drizzle the cooled cake with caramel sauce.
