pumpkin bundt cake

ingredients

• 1 box (15.25oz) yellow cake mix
• 1 small pkg instant vanilla pudding
• 1 cup sour cream
• ⅓ cup butter, melted
• 1 cup canned pumpkin
• ½ cup milk
• 4 eggs
• 1 tsp pumpkin pie spice
• 1 tsp vanilla extract
• Salted Caramel Sauce:
• 1 cup sugar
• 6 tbsp butter (cubed)
• ½ cup + 2 tbsp heavy cream
• Vanilla and salt for the caramel sauce (amounts not stated in the source)
• Frosting:
• 8 oz cream cheese (softened)
• ½ cup butter (softened)
• 1 tsp vanilla
• 2-3 cups powdered sugar

directions

1. 1Preheat oven to 325°F
2. 2Mix all cake ingredients on low 30 seconds, then medium 2 minutes.
3. 3Pour into greased bundt pan and bake at 325°F for 65-75 min or until skewer comes out clean. *Super important to make sure cake is cooked all the way through, down to the bottom, definitely needs longer than the other cakes*
4. 4Make Salted Caramel: Add sugar to a saucepan over medium heat. Stir constantly until melted and amber-colored (6–8 min).
5. 5Add butter — it’ll bubble up — stir until smooth.
6. 6Slowly pour in cream while stirring. Keep whisking until silky.
7. 7Remove from heat, add vanilla + salt. Cool 10–15 min before drizzling on top of frosting.
8. 8Cool cake completely before frosting.
9. 9Mix frosting ingredients, beating for at least 3-5 minutes.
10. 10Pipe frosting using a ziplock bag or a disposable piping bag with the tip cut off, drizzle cooled caramel on top of frosting.