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Pumpkin Bundt Cake

It’s the season for pumpkin spice and everything nice. This Pumpkin Bundt Cake is ALL of the above with a perfectly-spiced, warm pumpkin base and topped with a salted caramel glaze. It’s made extra moist and better for you than butter with DaVinci Extra Virgin Olive Oil, making each bite a perfectly soft, delicious piece of fluffy goodness.

Servings: 8   |    Prep: 30 mins   |    Cook: 60 mins


For the Bundt Cake
2 cups canned pumpkin puree
1 cup DaVinci Extra Virgin Olive Oil
4 large eggs, at room temp
1 3⁄4 cups light brown sugar, packed
2 1⁄2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1⁄2 teaspoon salt
2 1⁄4 teaspoons ground cinnamon
1⁄4 teaspoon fresh ground nutmeg

For the Salted Caramel Glaze
2 tablespoons salted butter
1⁄3 cup light brown sugar, packed
1⁄2 cup heavy whipping cream
1⁄2 teaspoon vanilla extract
2 teaspoons light corn syrup
Pinch of salt
1 1⁄2 - 2 cups powdered sugar


1. Preheat oven to 350 degrees F
2. Prepare the Bundt pan. Butter the inside of the bundt pan, ensuring to coat all of the nooks and crannies - missing a section will cause part of the cake to stick! Next, lightly dust some flour into the pan, rotating slowly to make sure the flour sticks to the butter. Tap any remaining flour into the sink. Set aside.
3. Mix the dry ingredients. In a medium-sized bowl, add the flour, baking soda, baking powder, salt, cinnamon, and nutmeg, and whisk until evenly combined.
4. In a stand mixer, add eggs and brown sugar to the bowl. Beat on medium-high until everything is combined. Turn the speed to low, and begin drizzling in the oil oil in a thin steady stream. Once the liquids are fully combined, add in the pumpkin puree and continue to beat on low until combined. Next, add the dry ingredients to the wet ingredients in small increments until everything is combined, but not overmixed.
5. Pour the batter into the prepared bundt pan, then place in the center of your oven and bake for 50-60 minutes, or until a toothpick comes out clean. When the cake is done, let it cool on a rack for 15-20 minutes, then gently remove the cake from the pan (lightly tapping the bottom of the pan with your fingers helps!). Let the cake continue to cool for
at least 30 more minutes before glazing.
6. While the cake is cooling, prepare the glaze. In a small saucepan over low heat,
combine the butter, brown sugar, heavy cream, vanilla, corn syrup, and a pinch of salt. Heat until the sugar is melted, then turn the heat to medium and bring to a boil. Boil for 3 minutes, stirring occasionally to ensure the mixture doesn’t burn. Remove from heat and pour into a heat-proof bowl. Whisk in 1 1/4 cups of powdered sugar, adding more if you prefer a slightly thicker glaze.
7. When the cake is cooled and the glaze is still slightly warm, drizzle the glaze over the
cake. Enjoy!
Credit: Megan McKeehan @brokegirltable

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