As a follow-up to our recent article on autumn bundt cakes, here’s one that’s especially appropriate for Thanksgiving: Pumpkin Spice Bundt. The recipe is courtesy Spice Islands.

RECIPE: PUMPKIN SPICE POUND CAKE BUNDT

Ingredients For The Cake

Preparation

For The Cake

1. PREHEAT the oven to 350°F. Generously grease and flour a 12 cup bundt pan.

2. BEAT the sugar and butter in a large bowl with an electric mixer until light and fluffy. Add the vanilla; the add the eggs one at a time, beating well after each.

3. COMBINE the flour, baking powder, salt and spices; mix well. Alternately add dry ingredients and pumpkin to butter mixture, beating well after each addition. Pour into prepared pan.

4. BAKE for 65 to 75 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 15 minutes. Invert onto serving plate. Cool completely.
 
For The Caramel Pecan Topping

1. COMBINE the brown sugar, cream, maple syrup, butter and salt in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer 5 minutes, stirring constantly.

2. REMOVE from the heat and stir in the cinnamon, vanilla and pecans. Serve warm over the cake. Top with whipped cream, if desired.
 
WHIPPED CREAM TIP: If you’re putting whipped cream on a very sweet dessert, such as this caramel topping or pecan pie, you can halve the sugar in the whipped cream or eliminate it entirely.

An unsweetened or just slightly sweet whipped cream provides a better counterpoint to the sweetness of the dessert. Otherwise, the sweet-on-sweet can be cloying.