Autumn Spice Cake with Caramel Drizzle

This is an attractive bundt cake great to serve for Thanksgiving or in the autumn months. It is easy to prepare and delicious to eat!




2 sticks butter, softened 1 cup sugar 1¼ cups brown sugar 3 eggs 3 cups cake flour 1 ½ t. baking soda 1 t. baking powder 1 t. salt 2 t. pumpkin pie spice 1 ½ cups buttermilk 1 T. rum (optional) or 1 T. vanilla extract For caramel drizzle: 1 stick butter 1 cup brown sugar ¼ cup evaporated milk 1 cup powdered sugar

Nutritional information

No nutrition information available


Butter and flour a 12 cup bundt pan. Preheat oven to 350 degrees. Beat butter and both sugars until light and fluffy. Add eggs and rum (or vanilla). Combine dry ingredients (flour through pumpkin pie spice) and add to mixture alternately with buttermilk, beginning and ending with dry ingredients. Bake 50 minutes or until cake tester comes out clean. Cool in pan for 20 minutes before unmolding. Drizzle with caramel glaze: Melt butter with brown sugar and bring to a boil. Remove from heat and add evaporated milk. Return to a boil and then remove again from heat. Cool to lukewarm and then beat in powdered sugar. Drizzle glaze on cake using a fork or a pastry bag.