Pumpkin Spice Cake

This post was originally meant for Halloween. It was going to be mini pumpkins that were make by taking two mini bunt cakes and placing the bottoms together and holding it all together with frosting or glaze. But it went terribly wrong. The caramel that I put in the pan ( like a upside down praline cake ) 

was to thick and ruined the shape so the pumpkin idea was trashed, I had two choices. To make trifle or cake pops. So I chose the trifle.

The Ingredients:

4 TBSP butter

1/2 cup + 2 TBSP brown sugar

2 TBSP cream ( I used milk and thats why it failed )

2 eggs

3/4 cup + 2 TBSP sugar

1/4 cup + 2 TBSP oil

1/2 cup pumpkin
1 cup flour

1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/8 tsp cloves

Preheat the oven to 350˚F and grease and flour the pans.

In a pot mix the brown sugar, butter, and milk.

Over medium heat cook the sauce until the butter is melted and the sugar is dissolved.

Spoon into the mini bunt pan.

Next add the eggs, sugar, oil, and pumpkin to a bowl.

Whisk until blended.

In another bowl add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

Whisk to blend.

And add the dry ingredients to the wet.

Whisk to blend ( again ).

Pour into mini bunt pan and bake for about 37 minutes.

This was the result. Not that rounded at all but still tasted vey good.

Here you can see the the caramel left in the pan. 

So I decided to tear the cake into chunks. And the best part was that the caramel had soaked into the cake a little bit so the cake had a delicious caramel taste.