Pumpkin Caramel Pound Cake
Ingredients
GLAZE
Instructions
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Preheat the oven to 350F degrees. Coat bundt pan with non-stick coating. In a large mixing bowl beat shortening, butter and sugar until blended. Mix in the caramel topping and the pumpkin.
Beat in eggs, one at a time. In a separate bowl, combine flour, baking soda, salt, and the spices. Add dry ingredients slowly to the pumpkin mixture; beat for 2 minutes on medium speed ( if using a mixer)
Pour into bundt pan and smooth the top of the batter with a rubber spatula.
Bake for 75-80 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 15-20 minutes, then remove from the pan and allow to cool completely.
GLAZE: Mix powdered sugar, caramel topping, and water. Add more water, / tsp at a time, if too thick. Drizzle over cooled cake. If desired, 1/4 cup of finely chopped walnuts may be added after the cake is glazed. Cake may be served with a dollop of whipped cream or ice cream on each slice
the cake is best when made a day before serving. Cake is VERY dense and needs a full 75 minutes to cook. If cake rises too close to oven ceiling it will burn on the top before cooking all the way
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