Name: Caramel-Pumpkin Turtle Pound Cake
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 1 c. (2 sticks) unsalted butter, room temperature, plus more for pan -; 3 c. cake flour, plus more for pan -; 2 c. granulated sugar -; 1 tsp. kosher salt -; 6 large eggs, room temperature -; 2 tsp. ground cinnamon -; 1 1/2 tsp. baking powder -; 1/2 tsp. ground nutmeg -; 1 c. sour cream, room temperature -; 2 tbsp. pure vanilla extract -; 25 Werther’s Original Chewy Caramels, unwrapped -; 1 tbsp. whole milk -; 3/4 c. canned pumpkin puree -; 1 c. whole pecans -; 1 c. semisweet chocolate chips -; 1/2 c. heavy cream -; 1 (10.8-oz.) bag Werther’s Original Chewy Caramels, unwrapped -; 3 tbsp. whole milk -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Caramel-Pumpkin Turtle Pound Cake

1. 1 c. (2 sticks) unsalted butter, room temperature, plus more for pan -

2. 3 c. cake flour, plus more for pan -

3. 2 c. granulated sugar -

4. 1 tsp. kosher salt -

5. 6 large eggs, room temperature -

6. 2 tsp. ground cinnamon -

7. 1 1/2 tsp. baking powder -

8. 1/2 tsp. ground nutmeg -

9. 1 c. sour cream, room temperature -

10. 2 tbsp. pure vanilla extract -

11. 25 Werther’s Original Chewy Caramels, unwrapped -

12. 1 tbsp. whole milk -

13. 3/4 c. canned pumpkin puree -

14. 1 c. whole pecans -

15. 1 c. semisweet chocolate chips -

16. 1/2 c. heavy cream -

17. 1 (10.8-oz.) bag Werther’s Original Chewy Caramels, unwrapped -

18. 3 tbsp. whole milk -

How to cook deliciously - Caramel-Pumpkin Turtle Pound Cake

1. Stage

Preheat oven to 350º. Grease a 10-cup Bundt pan with butter, then dust with flour, tapping out excess. In the large bowl of a stand mixer fitted with a paddle attachment, beat butter on high speed until smooth. Gradually add sugar and continue to beat until fluffy, about 5 minutes. Scrape sides and bottom of bowl, then add salt and beat until combined. Add eggs, one at a time, beating to blend on high speed after each addition. Scrape bowl again, then decrease to speed to low. Carefully add flour, cinnamon, baking powder, and nutmeg and beat until combined. Beat in sour cream and vanilla.

2. Stage

In a medium heatproof bowl, microwave Werther’s Original Chewy Caramels and milk in 30-second increments, stirring between each, until smooth, 1 to 1 1/2 minutes total. Let cool 5 minutes. Stir in 1 1/2 cups batter. To remaining batter in stand mixer bowl, add pumpkin and beat on low speed until just combined.

3. Stage

Alternate pouring cake batters into prepared pan. Using a skewer, swirl batters together.

4. Stage

Bake cake until a tester inserted into the center comes out moist but mostly clean, 55 to 65 minutes. Let cool in pan 10 minutes, then invert onto a wire rack and let cool to room temperature, about 30 minutes.

5. Stage

Preheat oven to 350°. Spread pecans on a baking sheet and bake 3 to 4 minutes. Toss pecans and continue to bake until toasted and fragrant, 2 to 3 minutes more. Let cool.

6. Stage

In a small heatproof bowl, microwave chips and cream in 30-second increments, stirring between each, until chips are melted, about 1 minute total. Whisk until smooth and pourable.

7. Stage

In a medium heatproof bowl, microwave Werther’s Original Chewy Caramels and milk in 30-second increments, stirring between each, until smooth, about 2 minutes total. Let cool slightly.

8. Stage

Drizzle ganache over top of cooled cake, then drizzle with caramel icing. Top with pecans.