Pumpkin Gingerbread Bundt Cake

Pumpkin Gingerbread Bundt Cake with Caramel

2/3C. (150ml) Unsalted Butter
1/2C. (125ml) Brown Sugar
1 Egg
1/2C. (125ml) Canned Pumpkin
1/3C. (75ml) Chinook Buckwheat Honey
2/3C. (150ml) Buttermilk
Chinook Honey Caramel Spread
2C. (500ml) All-Purpose Flour
1tsp. (5ml) Baking Soda
tsp. (5ml) Ground Cinnamon
1/4tsp. (1ml) Ground Cloves
1/4tsp. (1ml) Salt

Pumpkin Gingerbread Bundt Cake with Caramel SaucePreheat oven to 350F (180C).  In large mixing bowl, cream butter and sugar until fluffy. Beat in egg, pumpkin and Chinook Buckwheat Honey until combined.

In separate bowl combine flour, baking soda, cinnamon, cloves and salt.  Add dry ingredients to creamed mixture alternately with buttermilk until well combined. Pour into greased Bundt pan; smooth top with knife.

Bake in oven 40 to 50 minutes or until toothpick inserted in centre comes out clean.

Serve warm and top with Chinook Honey Caramel Spread.

To print this recipe please go to Pumpkin Gingerbread Bundt Cake

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