So yummy! Erin and I had to try a piece shortly after we got the glaze on it. It was good! Mom gave me the recipe - I don't know where she got it. But - this is so good - I gave the rest away for people to take to today so I wouldn't eat it all! :)
Pumpkin Caramel Pound Cake
Grease and flour 10 flat tube pan
2/3 cup crisco all-vegetable shortening
1 stick butter, softened
3 cups sugar
3/4 cup Smucker's Hot Caramel Ice Cream Topping
1 cup canned pumpkin
5 eggs
3 cups A/P flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. each: ginger, cloves, allspice
1/8 tsp. nutmeg
1/2 tsp. pumpkin spice
GLAZE:
2 cups confectioner's sugar
3 Tbsp. Smucker's Hot Caramel Ice Cream Topping
2-3 Tbsp water (eyeball)
1 stick butter, softened
3 cups sugar
3/4 cup Smucker's Hot Caramel Ice Cream Topping
1 cup canned pumpkin
5 eggs
3 cups A/P flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. each: ginger, cloves, allspice
1/8 tsp. nutmeg
1/2 tsp. pumpkin spice
GLAZE:
2 cups confectioner's sugar
3 Tbsp. Smucker's Hot Caramel Ice Cream Topping
2-3 Tbsp water (eyeball)
1/4 cup finely chopped walnuts
350, cream butter and sugar, add eggs one at a time, then caramel and pumpkin. Mix all dry together and add in - then add to pan and bake for about 90 minutes, testing doneness with a knife. Let cool 10 minutes in pan, put on cooling rack, let cool completely. For glaze: Sift sugar, add in caramel and water till the desired glazing consistency. Drizzle over cake. Sprinkle with walnuts - EAT and ENJOY!
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