Frugal Foodie Mama: Carrot Pumpkin Bundt Cake With Caramel Cream Cheese Frosting

Monday, November 19, 2012

Carrot Pumpkin Bundt Cake With Caramel Cream Cheese Frosting

Looking for something a little different (you know, something other than a pie? ;) ) to bring to Thanksgiving dinner this year?  How about a bundt cake??  Yes, I am obsessed with bundt cakes.  There is just something classic about a good old fashioned bundt cake, right?  And it is pretty difficult to not make a bundt cake look pretty. They come out looking pretty before you even frost or glaze them! ;)
I actually made this cake for a Halloween costume party last month, and it was a HUGE hit with the guests.  
This cake is delicious, and moist, and best of all.... easy!

What you will need for the bundt cake:
1 box of carrot cake mix
1 large box of instant vanilla pudding
1 1/2 cups pumpkin puree
2/3 cup canola oil
2 eggs
1/2 cup sour cream
1/2 cup warm water
1 cup white chocolate chips

What you will need for the caramel cream cheese frosting:
1/2 stick of butter
1/2 cup brown sugar
4 oz cream cheese, room temperature
2-3 tbsp milk
1/2 cup powdered sugar

Preheat your oven to 350 degrees.  Grease and flour a bundt cake pan.
In a large bowl, dump in the cake mix, pudding mix, pumpkin, oil, eggs, sour cream, and warm water.  With an electric mixer, beat until well mixed.  Mix in the white chocolate chips.
Pour the batter into the bundt pan and bake for about 50-55 minutes, until a toothpick inserted in the middle comes out clean.
Let the cake cool for about 10-15 minutes in the pan before flipping over onto a wire rack to cool completely.

While the cake is cooling, whip up your caramel cream cheese frosting.  In a small saucepan, heat the butter and brown sugar until melted.  Mix and bring to a boil for about 2 minutes, allowing the sugar to caramelize. Remove from heat and let cool for at least 10 minutes.  
Pour the cooled caramel into a medium mixing bowl.  Beat in the cream cheese, and then the powdered sugar.  Add in the milk a tablespoon at a time to thin out the consistency.  Your frosting should be a little thicker than a glaze, but not as thick as a buttercream.

Once the cake is completely cooled, spread the caramel cream cheese frosting all over the top and sides of the bundt cake with a rubber spatula.  Let the frosting run down inside the cake as well.  You can leave it plain with just the frosting or sprinkle some fall festive jimmies or candies over the top (like I did!).  

Just slice and serve! :)  A perfectly sweet end to Thanksgiving dinner.

What is your favorite non-pie dessert to serve at your Thanksgiving table?