This Pumpkin Bundt cake is so soft, moist, pumpkin-y and spicy. Topped with a blanket of warm, caramel-ly Penuche frosting, it’s literally Autumn on a plate! For a holiday or a random Tuesday, this cake is perfection!
Pumpkin Bundt adapted from New York Times Cooking , and Penuche recipe my own. My best tip for this easy cake: Wait until the second day to eat it, if you can. It gets better as the days go by!
For the Frosting:
1. When cake just begins to pull away from the sides of the pan, it is usually done. Mine took 53 minutes in Convection oven at 335F, so determine doneness by using the tester, once you can smell the aroma of the cake, at about 48-55 minutes, check to see if it has begun pulling away from the pan and use the tester.
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