Pumpkin Caramel Pound Cake Recipes

CARAMEL PECAN PUMPKIN CAKE

Steps:

• In large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together the next 5 ingredients; add to creamed mixture alternately with pumpkin, beating well after each addition., Line a 5-qt. round slow cooker with heavy duty foil extending over sides; spray with cooking spray. Spread batter evenly into slow cooker. Cook, covered, on high, until a toothpick inserted in center comes out clean, about 2 hours. To avoid scorching, rotate the slow-cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 10 minutes. Using foil, carefully lift cake out of slow cooker and invert onto a serving plate., Drizzle caramel syrup over cake; top with pecans. Serve warm.

PUMPKIN CARAMEL POKE CAKE

Steps:

• Heat oven to 350°Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, beat all of the cake ingredients with an electric mixer on medium speed for 2 -minutes, scraping bowl occasionally. Pour into pan.
• Bake 28 to 33 minutes or until toothpick inserted in center comes out clean.
• Poke holes into cake with the handle of a wooden spoon or fork.
• While the cake is still warm, gently spread 1 cup caramel sauce over cake. Refrigerate 2 hours.
• Spread frosting evenly on top once the cake is chilled.
• Place the butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth, about 1 minute.
• Reduce the speed to low, slowly add powdered sugar, and beat until fully incorporated and smooth, about 3 minutes. Stop the mixer and scrape down the paddle and sides of the bowl with a rubber spatula.
• Add vanilla and salt. Mixing completely.
• Add the milk one tablespoon at a time until it's a smooth consistency. Turn mixer to high and beat until light and fluffy.

LIBBY'S PUMPKIN POUND CAKE

Steps:

• In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, cream butter andamp; sugar until light and fluffy. Add pumpkin and vanilla; mix well. Add eggs, one at a time. Add dry ingredients; mix well. Pour batter into greased 9x5-inch loaf pan or a 12-cup bundt cake pan. Bake in preheated 350℉ (180℃) F oven for 60 to 65 minutes or until test skewer inserted into centre comes out clean. Cool 15 minutes. Remove from pan; cool on wire rack. Drizzle with your favourite sugar glaze if desired.

CRANBERRY-PUMPKIN SPICE CAKE

Steps:

• Preheat oven to 350°. Coat a 9-in. square baking pan with cooking spray., In a large bowl, beat egg and egg white until foamy. Add pumpkin, melted butter, oil and vanilla; beat until well blended. In another bowl, whisk flour, brown sugar, baking powder, cinnamon, baking soda and salt; stir into egg mixture. Stir in cranberries, walnuts and orange zest. Transfer to prepared pan. , Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Sprinkle with confectioners' sugar before serving.

PUMPKIN CARAMEL POUND CAKE

Steps:

• Preheat oven to 350°F.
• Thoroughly spray 10-inch tube pan or 12-inch Bundt pan (I use the bundt pan)with Cooking Spray.
• Beat Shortening, Butter, and sugar. Beat until wet and then beat in Caramel and pumpkin.
• Beat in one egg at a time.
• In separate bowl combine flour, baking powder, salt, and spices; stir to combine.
• Add dry ingredients to pumpkin mixture and beat.
• Scrape batter into prepared pan and smooth top (Note: pan will be full).
• Bake 70-80 minutes or until toothpick comes out clean.
• Cool in pan for about 15
• Glaze:.
• In mixing bowl, whisk together confectioner's sugar, Hot Caramel, and Water.
• Drizzle over top of cooled cake, and service.