Pumpkin Bundt Cake with Vanilla Cinnamon Sauce

 

Cake:

• 1 (15oz) can pumpkin puree
• 1 ¾ cups granulated sugar
• ¾ cup vegetable or canola oil
• ½ cup lightly packed brown sugar
• 3 large eggs
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon salt
• ¼ teaspoon ground cloves
• 2 ½ cups all-purpose flour

Sauce:

• 6 tablespoons butter, cut into chunks
• ¾ cup granulated sugar
• ¾ cup heavy cream or evaporated milk
• ½ teaspoon vanilla extract
• ¼ teaspoon ground cinnamon

INSTRUCTIONS 

• Preheat the oven to 350 degrees F. (If your pan has a dark finish/coating, decrease the oven temperature to 325 degrees.)
• Grease a 12-cup bundt cake pan with butter or shortening, lightly dust with flour, and tap out excess flour. Set aside. (If your pan is nonstick, you may not need the flour and can just grease the pan.)
• For the cake, in a large bowl, add the pumpkin, granulated sugar, oil, brown sugar, eggs, baking powder, baking soda, cinnamon, nutmeg, salt and cloves. Whisk until really well-combined.
• Add the flour and mix just until the dry streaks disappear. Try not to over mix.
• Pour the batter into the prepared pan and spread evenly.
• Bake for 55-65 minutes until the top springs back lightly to the touch.
• Let the cake cool for 5-10 minutes in the pan. Invert onto a serving platter.
• For the sauce, in a medium saucepan, add the butter, sugar, and cream. Bring to a gentle simmer, stirring often, and cook for 5-6 minutes. Off the heat, whisk in the vanilla and cinnamon.
• Serve the pumpkin cake cut into slices with warm sauce drizzled over the top.

(Source: https://www.melskitchencafe.com/pumpkin-bundt-cake/)