Pumpkin Butterscotch Bundt Cake
Ingredients
- 2 ¼ C flour
- ½ tsp baking soda
- ½ tsp kosher salt
- ½ tsp ground cinnamon
- 2 tbsp pumpkin pie spice
- 1 C unsalted sweet cream butter, softened
- 1 ½ C light brown sugar, packed
- ½ C sugar
- 2 tsp pure vanilla extract
- 3 large eggs
- 1/2 C sour cream
- ½ C pumpkin puree
- Pumpkin Spice Glaze :
- 4 tbsp unsalted sweet cream butter
- ½ C light brown sugar, packed
- ¼ C heavy whipping cream
- 2 tbsp pumpkin pie spice
- ¼ C powdered sugar
- ⅛ tsp kosher salt
Instructions
- Preheat oven to 350 degrees and grease a 9in bundt pan with pam baking spray
- In a medium bowl, whisk together the flour, baking soda, salt, ground
cinnamon and pumpkin pie spice - Using a large bowl, beat the butter, light brown sugar and sugar until light and fluffy
- Beat in the vanilla and eggs, one at a time until combined
- Beat in the sour cream and pumpkin puree
- Gradually beat in the dry ingredients
- Pour batter into bundt pan and bake for 50 minutes to 1 hour or until a toothpick comes out clean
- Allow to cool for 15 minutes before placing it onto a wire rack
- Using a medium saucepan, melt the butter
- Whisk in the brown sugar and heavy cream until combined
- Bring the mixture to a slow simmer for about 5 minutes
- Remove from heat and whisk in the powdered sugar, pumpkin spice and salt until combined
- Pour over the bundt cake
- Allow to sit for 30 minutes before enjoying!
Glaze :
