Description
Indulge in the warm flavors of fall with our delicious Pumpkin Spice Cake recipe. Learn how to bake this moist and flavorful dessert today!
Ingredients
- 2 1/2 cups (600 ml) granulated sugar
- 1 cup (240 ml) vegetable oil
- 3 large eggs
- 1/2 tsp (3 ml). vanilla extract
- 3 cups (360 g) all-purpose flour
- 2 tsp (10 ml). baking soda
- 1 tsp (5 ml). ground cinnamon
- 1 1/2 tsp (8 ml). pumpkin pie spice
- 1/2 tsp (3 ml). salt
- 1 (15-oz.) can pumpkin puree
- Nonstick cooking spray with flour
- 1 14-oz. can sweetened condensed coconut milk
- 1 cup (200 g) packed light brown sugar
- 2 tbsp (30 ml). vegetable oil
- 1/4 tsp (1 ml). vanilla extract
Instructions
- Set your oven to 350°F for preheating.
- In a large bowl, combine the granulated sugar with the vegetable oil, stirring until fully blended. Crack in the eggs one by one, mixing thoroughly after each. Stir in the vanilla extract.
- In a separate, medium bowl, mix together the all-purpose flour, baking soda, ground cinnamon, pumpkin pie spice, and salt. Gradually add this dry mixture to the wet ingredients in three parts, alternating with the pumpkin puree, ensuring the batter is smooth after each addition.
- Coat a 12-cup Bundt pan with nonstick cooking spray with flour, then transfer the batter into the pan. Place a folded dish towel on the counter and tap the pan firmly on the towel 8 to 10 times to release air bubbles from the batter. Bake for 60 to 65 minutes, or until a toothpick inserted in the center emerges clean. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to finish cooling completely.
- To prepare the caramel topping, pour the sweetened condensed coconut milk and light brown sugar into a medium saucepan and cook over medium-low heat, stirring constantly until it begins to boil. Lower the heat and let it simmer until the sugar dissolves and the mixture thickens, which should take about 5 to 7 minutes, stirring often. Remove from heat and mix in the vegetable oil and vanilla extract. Allow it to cool for 6 to 10 minutes, stirring frequently. The glaze is ready when it forms thick streams as you drizzle it over the cake. Let the glaze set completely before serving.
