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!
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