Image credit: Southern Living via YouTube
Calling all pumpkin spice lovers out there! Here’s a delicious recipe that will surely make your tastebuds dance. This is the perfect treat to serve during the Fall season and you shouldn’t miss out on this. You can enjoy a yummy cake and a creamy flan all in one with this pumpkin spice magic cake, a fusion of flavors that you never thought you needed.
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So indulge in this sweet and creamy goodness now by trying this easy recipe at home that you can make in just a few simple steps with the help of this video tutorial by Southern Living on YouTube. It’s truly a delightful and magical cake that you can serve for snack time or on a special occasion.
Fill a large roasting pan with hot water about 2 inches deep, then place it on the lower third rack of the oven, and preheat your oven to 350°F. Generously grease a 14-cup bundt pan with a nonstick cooking spray and set it aside. In a large bowl, add the butter, granulated sugar, and brown sugar, then beat everything over medium speed for about 3 minutes or until light and fluffy, and then add the egg while beating continuously until well blended.
In a separate bowl, sift together the flour, pumpkin spice, baking powder, baking soda, and salt, in another bowl, whisk together the pumpkin, buttermilk, and vanilla extract until incorporated. Now, add the flour mixture alternately with the pumpkin mixture to the butter mixture, then beat them over low speed in between each addition until the batter becomes thick.
Pour ¼ cup of the caramel sauce evenly onto the Bundt pan, then gently transfer the batter on top, and smoothen the surface. Blend the condensed milk, evaporated milk, cream cheese, eggs, and vanilla over high speed until completely combined for about 30 seconds, then pour it over the batter in the Bundt pan, and cover the top loosely with aluminum foil.
Carefully remove the roasting pan with hot water from the preheated oven, then gently place the Bundt pan in the prepared roasting pan, and put it back inside the oven. Allow the cake to bake at 350°F for 1 hour and 30 minutes to 1 hour and 45 minutes or until a toothpick inserted at the center comes out clean.
Make sure to rotate the Bundt pan halfway through the baking time, then transfer the Bundt pan to a wire rack, and allow the cake to cool down for about 45 minutes or until slightly warm. Gently invert the cake onto a rimmed serving plate, then drizzle the remaining caramel sauce all over the top, and sprinkle it with chopped pecans. Serve it with more caramel sauce on the side and enjoy!
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