Pumpkin Bundt Cake with Caramel Sauce


No servings information available


1 cup chopped walnuts
½ cup flour
½ cup brown sugar
4 tablespoon. butter, melted
4 eggs, beaten well
2 cups sugar
1 cup oil
2 cups flour
½ teaspoon. salt
2 teaspoon. soda
2 teaspoon. cinnamon
15 oz. pumpkin

Caramel Sauce:
½ cup brown sugar
2 tablespoon milk
1 tablespoon corn syrup
1 teaspoon vanilla

Nutritional information

12-16 slices


Generously grease and flour 10 inch bundt cake pan. In small bowl, mix together walnuts, ½ cup flour and brown sugar. Add melted butter and mix together until crumbly. Sprinkle mixture on bottom of bundt pan. In large bowl, with electric mixer, beat eggs about 1 minute. Add sugar and oil to eggs. Mix well. In separate bowl, sift together flour, salt, soda and cinnamon. Add to egg mixture. Mix well. Add pumpkin. Beat about two minutes. Pour into bundt pan over nut mixture. Bake 55 to 60 minutes at 350 degrees. Let cake stand 10 minutes before removing from pan. Drizzle warm cake with caramel sauce (recipe below) and serve.

Caramel Sauce: Heat ingredients, except for vanilla, in saucepan. Bring to boil over medium heat stirring constantly. Boil and stir 2 minutes. Remove from heat and add vanilla. Sauce will thicken as it cools.