CARAMEL PUMPKIN BUNDT CAKE

The best Pumpkin Bundt Cake with a homemade caramel frosting on top is the best fall recipe to make! Moist, perfectly spiced pumpkin bundt cake frosted with a luscious, thick, and addicting fluffy caramel frosting.

Ingredients

> Large eggs  > Granulated sugar > All-Purpose Flour > Salt

Heat oven to 350°. Prepare a 9-inch or 10-inch bundt pan by spraying liberally with cooking spray. Set aside.

In the bowl of a stand mixer, or a mixing bowl with handheld blender, add the sugar, oil, eggs, vanilla, pumpkin, and sour cream. Beat together until combined.

Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Beat together until just combined and no flour pockets remain.

MY TIPS FOR SUCCESS

Use Full-Fat Sour Cream : It has the best flavor, thicker texture, and it provides a richness to this bundt cake. Using lite sour cream will work but the final product will be different slightly as lite sour cream has more water in it and it's thinner in texture.