Pumpkin Bundt Cake With Whiskey Butter Sauce Parfait

A tasty parfait with cubes of moist pumpkin bundt cake layered with whipped cream and a rich whiskey butter sauce.

Ingredients:

• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• Whipped cream for layering
• Chopped nuts for garnish
• Caramel sauce optional

Instructions:

Preheat the oven to 350F 175C and grease a bundt cake pan

In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, and eggs until well combined

In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves

Gradually add the dry ingredients to the pumpkin mixture, alternating with buttermilk

Mix until just combined

Stir in vanilla extract and pour the batter into the prepared bundt cake pan

Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean

Allow the cake to cool completely before cutting it into small, bite-sized cubes

In serving glasses or bowls, layer the pumpkin cake cubes with whipped cream

Drizzle each layer with whiskey butter sauce and repeat the layering process until the glass is filled

Top with chopped nuts and, if desired, drizzle with caramel sauce

Chill in the refrigerator for at least 1 hour before serving

Enjoy your Pumpkin Bundt Cake With Whiskey Butter Sauce Parfait!