Pumpkin Patch Almond Bundt Cake Recipe
An elegant pumpkin-almond dessert drizzled with Creamy Caramel Sauce.
- 1 large egg
- 2 cups cold water, divided
- ¾ cup (1½ sticks) melted butter
Preheat oven to 325°. Prepare Pumpkin Patch Bread Mix as directed on package with egg and 1 cup water; pour batter into greased bundt-style pan. Prepare Absolutely Almond Pound Cake Mix as directed on package with butter and remaining water; pour batter over Pumpkin Patch batter. Swirl batters together slightly with a butter knife. Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool cake completely; invert onto serving platter. Drizzle warm Creamy Caramel Sauce over top of cake, encouraging it to slightly run down the sides of the cake. Makes 12-14 servings.
Rated 5 out of 5 by Rlmcintosh from Hit with the family! Made this for the weekend after Thanksgiving and family loved it!
Date published: 2016-11-27
Rated 5 out of 5 by ValPal411 from Outstanding flavor - new fall favorite! Huge hit at home and among the ladies at the local country club - sounds like they have a new favorite too!
Date published: 2016-11-09
Rated 4 out of 5 by simplyjenna from Best of both worlds! Perfect mix with pumpkin and almond pound cake! Super easy and yummy! Just what Tastefully Simple is all about!
Date published: 2015-09-10
Rated 5 out of 5 by FarmersWife from Fancy AND Easy! HUGE hit! This was so delicious. It was difficult to ‘swirl’ so ended up just looking two-toned which I found to be just as beautiful. I'll be making with the Gluten-Free Vanilla Bean Pound Cake Mix next time so that my almond-allergy friend can enjoy.
Date published: 2015-09-07
Rated 5 out of 5 by LuluRep from Pumpkin/Almond bundt cake tried this for an open house and everyone loved it
Date published: 2014-12-13