Cranberry Pumpkin Cake with Caramel Glaze
Picture is also from that site.
1 boxyellow cake mix
13.4 oz jello pumpkin spice instant pudding
1 1/3 cwater
2 cfresh cranberries, rinsed and dried
FOR CARAMEL GLAZE:
2 tspcorn syrup
1/2 cbrown sugar
1/2 cwhipping cream
How to Make Cranberry Pumpkin Cake with Caramel Glaze
- Preheat oven to 325 DF for dark pans, 350 DF for a metal or glass pan.
Reserve 1/4 cup of cake mix in a plastic bag.
Mix the remaining cake mix with the pudding mix, water, oil and eggs.
- Beat at medium speed for 2 minutes. Shake the cranberries in reserved cake mix. Fold berries into the cake batter.
- Pour batter into a bundt pan that has been greased and floured well. Bake according to pan type for 38-43 minutes, or until a toothpick inserted in center comes out clean.
Cool in pan on a wire rack for 15 minutes. Turn out onto cake plate and cool completely before glazing.
- FOR CARAMEL GLAZE:
Melt butter in a medium saucepan. Add corn syrup and brown sugar. Stir over medium heat until it comes to a soft boil. Decrease heat and add cream.
Let simmer for about 10 minutes. Drizzle over cake, allowing the glaze to drip down the sides of cake.
Serve with whipped cream or ice cream.