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Pumpkin Bundt with Cinnamon Streusel and Salted Caramel

Kelli Foster
  • minutes
  • Serves 10 to 12

INGREDIENTS

1 15 ounce can

Pumpkin puree

3

Eggs, large

3 cups

All-purpose flour

2 tsp

Baking powder

1 tsp

Baking soda

1 cup

Brown sugar, packed

2 tsp

Cinnamon, ground

2 1/3 cups

Granulated sugar

1 tbsp

Pumpkin pie spice

3/4 tsp

Salt, fine

1 tsp

Vanilla extract

1 1/16 cups

Butter, unsalted

1/2 cup

Heavy cream

1 tbsp

Water