Salted Caramel Mini Pumpkin Bundt Cakes

As soon is fall officially hits, I’m in the kitchen making caramel apples, beet brownies with peanut butter cream frosting or any recipe I can get my hands on that calls for pumpkin. I’ve shared before we have a gaggle of picky eaters in my family and while none of us are big pumpkin pie eaters, we like pumpkin in almost everything else…including lattes…go figure.

I live about an hour’s drive from Bliss Barracks and about 2 and a half hours from Loblolly Manor so this year, I wanted a pumpkin recipe that would travel well but could also be made in advance. This recipe is a mix of my favorite pound cake and my favorite pumpkin spice bar recipe. It can be easily transported and made in batches which is perfect for sharing with friends, family and neighbors. Here’s what you’ll need to make mini pumpkin bunt cakes with salted caramel glaze of your own…

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Recipe:

3 cups all-purpose flour

2 cups brown sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp nutmeg

1 tsp cinnamon

1 tsp pumpkin pie spice

½ tsp cloves

2 tsp vanilla

1 cup milk

2/3 cup butter (softened)

2 eggs

1-1/2 cup canned pumpkin (depending on how much pumpkin flavor you want)

Steps:

Preheat oven to 325 degrees. Grease and flour bundt cake pans or use a non-stick spray like Bake Easy.

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In a large mixing bowl add flour, baking powder, baking soda, salt, cloves, nutmeg, cinnamon and pumpkin pie spice. Whisk together until all ingredients are incorporated. Set aside.

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Cream together brown sugar, butter and eggs (one at a time). Then stir in vanilla and pumpkin.

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At low speed, alternate flour mixture and milk until well blended. *Please note the more you mix this recipe the greater the chances your bundt cake will have the consistency of bread so it’s best not to over mix. Spoon mixture into prepared bundt pans.

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Bake for approximately 20-25 minutes or until cake tests done.

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Allow cakes to cool on racks.

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Salted Caramel Glaze Recipe:

Unwrap 5-6 caramels (you can usually find them on the candy aisle) and place in a heavy duty stock pot with ¼ – ½ cup of milk on medium to high heat. Continually stir until caramels are melted and mixture just starts to bubble. *Sugar burns very quickly so make sure you’re attentive during this entire process. Also mixture will be very hot so use caution and care at all times.

Pour caramel glaze over slightly cooled bundt cakes and sprinkle with a bit of flaked sea salt.

Serve warm.

You may remember I used these mini pumpkin bundt cakes with salted caramel glaze on the fall front porch tour.  The milk glass inspired cake stands held up great with these weighty cakes. You can find out how to make them here.

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Let me know if you guys have any fun fall recipes we should try!

See you guys back here tomorrow. I’ll share an easy way to customize painted pumpkins. Until then, I’ll see you on Instagram, Facebook and Pinterest.

Many blessings,

CoCo

Comments

    • says

      ha ha I can totally appreciate picky eaters 🙂 These are really good to leave at the ready for overnight guests especially if you have some that are late sleepers. Just make sure you have plenty of coffee to go with it. Hugs, CoCo

    • says

      I love pretty much anything with pumpkin, Sandi! I never even thought about freezing it though. You are so smart! Let me know if you have any fun recipes I should try! Hugs, CoCo

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