Fall is officially here, it's my favorite time of year to be in the kitchen! The days are cooler, which means it's time for soups, hot ciders, and all things PUMPKIN!!
I actually created this recipe myself and I had to share it with you all!
You only need 4 simple ingredients for the cake, plus caramel syrup and powdered sugar for topping!
1 can of pure pumpkin, 1 yellow butter cake mix, 1 bag of sea salt caramel chips, 3 tsp of cinnamon
Grease bundt pan (I used coconut oil)
Mix cake mix, pumpkin, caramel chips, and cinnamon
Fill greased bundt pan & bake at 350 degrees for 25 minutes or until you can insert a toothpick in the center and it pull it out clean (note the center of the bundt cake is baked fully)
Let the cake cool 15 minutes in the bundt pan. Place a plate or platter over the bundt pan before turning it over to release the cake smoothly.
Let the cake set for another 15 minutes to continue cooling then top with Smucker's caramel ice cream topping & powdered sugar.
Serve warm, or room temperature, with vanilla ice cream & a dash of cinnamon. Pairs well with cool Fall afternoons and warm coffee!! Enjoy #airicapuckettstyle
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