cranberry pumpkin cake with caramel glaze
Found this recipe on "Singing with the Birds" web site. Easy and yummy ~ try something different ! Picture is also from that site.
prep time
10 Min
cook time
40 Min
method
Bake
yield
Bundt Pan
Ingredients
- 1 box yellow cake mix
- 1 - 3.4 oz jello pumpkin spice instant pudding
- 1 1/3 cups water
- 1/3 cup oil
- 3 large eggs
- 2 cups fresh cranberries, rinsed and dried
- FOR CARAMEL GLAZE:
- 1/2 cup butter
- 2 teaspoons corn syrup
- 1/2 cup brown sugar
- 1/2 cup whipping cream
How To Make cranberry pumpkin cake with caramel glaze
-
Step 1Preheat 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.
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Step 2Beat at medium speed for 2 minutes. Shake the cranberries in reserved cake mix. Fold berries into the cake batter.
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Step 3Pour 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.
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Step 4FOR 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.
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