– 3 sticks (339g) unsalted butter, softened – 3 cups (600g) sugar – 5 large eggs, room temperature – 3 cups (375g) All Purpose Flour – 2 teaspoons Pumpkin Pie Spice – ½ teaspoon (2g) baking powder – ½ cup (118g) whole milk – 2 teaspoons (8g) vanilla extract – 15 oz Canned Pumpkin – ½ cup (55g) chopped pecans – ½ cup (77g) toffee bits – 1 can (14 oz) Sweetened Condensed Milk – 1 cup (217g) light brown sugar – 2 tablespoons unsalted butter – 1 teaspoon (4g) vanilla extract – ▢1 (18g) tablespoon light corn syrup – ▢½ teaspoon (3g) salt 3g
Grease and flour a large bundt pan (8.5 cups batter).Next to lowest, lower the oven rack. Pre-heat oven to 350.
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Mix the flour, baking powder, and spices in a separate dish and set aside.Mix the butter with the paddle attachment until smooth. Add sugar gradually and mix on medium speed for 3–5 minutes until light and fluffy.
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Add the eggs one at a time, mixing each one in after it's added.Pour the pumpkin from the can, ½ cup of milk, and vanilla flavour into a different bowl. Mix them together.
3
Beat the butter, sugar, and eggs on low speed, adding the flour mixture and Pumpkin Mixture alternately. Start and finish with dry ingredients. I add dry three times and pumpkin mixture twice.
4
After adding the last thing, mix until it's just mixed.Add the chopped nuts and toffee pieces and mix them in. Pour into a cake pan that has been prepped.
5
Bake at 350 degrees for 1 hour and 5 minutes, or until a toothpick can go in and out of the cake without leaving any crumbs behind, or only a few wet crumbs.
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About 8.5 cups of batter are made this way. You'll have enough to make a bundt cake and two cupcakes as samples if you want to. There were about 8 cups of batter in my bundt cake.
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The cake should be allowed to cool for approximately ten minutes in the pan on a wire rack before being removed from the pan.for the glaze made of caramel.
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Brown sugar, condensed milk and light corn syrup in a medium saucepan over medium heat, stirring regularly to avoid scorching. Keep mixture off pan sides. Burns easily, so be careful.
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When the mixture is boiling, lower the heat and simmer for 5-6 minutes. Stir often. Remove from heat and add butter, vanilla, and salt.Pour into a heatproof dish after cooling. Remember that it thickens when cooled. Refrigerate to hasten cooling.
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We used a disposable piping bag with a snipped tip to drizzle caramel on the cooled cake. You can also spread caramel over the cake or use a ziplock bag with a little corner cut.Finally, we sprinkled chopped nuts and toffee bits on the glaze.
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