Ingredients

PUMPKIN CAKE

1 1/4 cups all-purpose flour

1 1/2 teaspoons pumpkin pie spice

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2/3 cup sugar

1/2 cup Land O Lakes® Butter, softened

2 large Land O Lakes® Eggs

3/4 cup mashed cooked pumpkin

1/2 cup sour cream

1 teaspoon vanilla extract 

CARAMEL SAUCE

1/4 cup sugar

1/4 cup firmly packed brown sugar

2 tablespoons corn syrup

2 tablespoons Land O Lakes® Butter

3 tablespoons Land O Lakes® Heavy Whipping Cream

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

Directions 

Heat oven to 350°F. Grease and flour individual mini (6) Bundt® cakes pan; set aside.

Combine flour, pumpkin pie spice, baking powder, baking soda, and salt in small bowl. Set aside.

Combine 2/3 cup sugar and 1/2 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed. Add pumpkin, sour cream, and 1 teaspoon vanilla. Continue beating until well mixed. Add flour mixture, beating at low speed until well mixed.

Spoon batter evenly into prepared pan (about 1/2 cup batter for each cake). Bake 28-32 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes. Invert cakes onto cooling rack.

While cakes are cooling combine 1/4 cup sugar, brown sugar, corn syrup, and 2 tablespoons butter in 2-quart saucepan. Cook over medium-low heat 5-7 minutes or until mixture comes to a boil. Continue cooking 2 minutes. Remove from heat.  Stir in whipping cream, cinnamon, and 1 teaspoon vanilla. Let cool 20 minutes. Drizzle evenly over cakes, filling center with caramel.

Recipe Tips 

Sugared Sage Leaves: Combine 2 tablespoons sugar and 1/4 cup water in 1-quart saucepan. Bring to boil over medium-low heat. Continue boiling 2 minutes. Cool slightly. Brush sage leaves with syrup. Immediately sprinkle with sugar. Place onto parchment paper. Let dry 2-3 hours. Decorate cakes as desired. Store sage leaves uncovered in cool place up to 3 days.