Pumpkin Pecan Bundt Cake with Spiced Caramel Sauce

October 5, 2012 at 9:13 AM | Posted in baking, dessert | Leave a comment
Tags: Brown Sugar, Bundt cake, Cake, Evaporated milk, Mixer (cooking), Pecan, Pumpkin, Pumpkin pie

I think they made this recipe especially for the Fall time of the year, Pumpkin Pecan Bundt Cake with Spiced Caramel Sauce! Pumpkin, With Pecans, and Caramel you can’t go wrong.

Pumpkin Pecan Bundt Cake with Spiced Caramel Sauce

Ingredients:

1 cup coarsely chopped Pecans

1 (18.25-ounce) package Yellow Cake Mix

1 (30-ounce) can LIBBY’S® Easy Pumpkin Pie Mix – divided use

3 large eggs or Egg Beater‘s

1/4 cup Extra Virgin Olive Oil

3/4 cup packed Brown Sugar or Splenda equivalent

2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk

Directions:

Preheat oven to 350°F (175°C). Grease 9 1/2-inch Bundt pan. Sprinkle nuts in bottom of prepared pan.

Beat cake mix, 2 cups pumpkin pie mix, eggs and oil in large mixer bowl for 2 minutes. Spoon into prepared pan.

Bake for 35 to 40 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 15 minutes. Invert onto wire rack to cool completely. Transfer cake to serving platter.

Combine remaining pumpkin pie mix, brown sugar and evaporated milk in medium, heavy-duty saucepan. Bring mixture to a boil over medium heat. Boil for 1 minute; remove from heat. Serve warm sauce with slices of cake.

Makes 12 to 16 servings.