Pumpkin Churro Bundt Cake — SWEET MELI BAKERY

Oct 7

Oct 7 Pumpkin Churro Bundt Cake

PREP TIME: 15 MINS
COOK TIME: 35 MINS
TOTAL TIME: 50 MINS

This cake is appropiate for all festivities even to make just because and warning you wont be able to have just one slice!

Ingredients

Bundt Cake

1 Box Duncan Hines Classic White Cake
1/2 Cup All Purpose Flour
1 Tsp Cinnamon
1 Tsp Pumpkin Pie Spice
1/4 Tsp Nutmeg
1/4 Tsp Baking Powder
3/4 Cup Buttermik
3/4 Cup Brown Sugar 
1/2 Cup Pumpkin Puree
1/2 Cup Vegetable Oil
2 Large Eggs
1 Egg Yolk
1 1/2 Tsp Vanilla
1/8 Tsp Salt

Cinnamon Swirl

1/2 Cup Brown Sugar
2 Tsp Pumpkin Pie Spice
1 Tsp Cinnamon
1/8 Tsp Nutmeg

  Salted Caramel 
1 1/4 Cups Sugar
1/3 Cup Water
5 Tbsp Unsalted Butter
1/2 Cup Heavy Cream
1/2 Tsp Vanilla
1/2 Tsp Sea Salt
or your fav store-bought salted caramel

Instructions

Pumpkin Churro Cake

Prepare a 10 Cup Bundt Pan with nonstick spray. Preheat oven to 350’F
In a large bowl sift your DH cake mix, flour, cinnamon, pumpkin pie spice, baking powder and salt. In a separate bowl whisk together the buttermilk, pumpkin, brown sugar, oil, eggs and vanilla. Add your dry ingredients to your wet ingredients and whisk until combined.
Next pour half the batter to your bundt pan and sprinkle 1/3 cup of the cinnamon sugar evenly around the top of the batter. Add the other half of the batter evenly over the top. Finally, evenly spread 2tbsp cinnamon sugar over the top.
Bake for 35-40 mins or until a toothpick inserted in the center comes out clean. Allow cake to cool completely before removing from pan.
Once the cake is cooled gently rub the brown sugar around the cake to give it the churro effect. If you need more sugar half the recipe to make additional. Allow cake to sit for a moment before swirling with caramel.

Salted Caramel

You can also use your favorite store brand caramel. I highly reccomend the Smuckers Salted Caramel and Mrs. Richardson. In a saucepan heat the sugar and water until completely dissolved. The goal is to get the sugar syrup to an amber color. This process takes about 10-15 mins. It takes a lot of patience but you will do great!
When we’ve reached that amber color give it a little stir so that it can be even around.
Once the syrup is dissolved and amber, remove from the heat immediately and stir in the butter. The mixture will be bubbly, and it looks like it doesn’t make sense but just give it a moment.
Next, pour in the heavy cream and vanilla. Stir until everything is combined.
Pour into a heat proof glass container add 1/2 Tsp sea salt and mix until combined. It will thicken as it cools. Allow to cool completely before using.