“I was provided product to help facilitate this blog post and recipe from Nordic Ware.”
I got a new beautiful pan from Nordic Ware that I have been dying to use and yesterday was the day! I made this super easy Pumpkin Pound Cake recipe and had to make it in my basket pan. The ice cream sits perfectly inside the “basket” and then it’s topped with caramel.
This dessert is so delicious and a great dessert to serve at a Halloween party or after Thanksgiving Dinner as an alternative for those who don’t like pie. I’ve also made a video so you can see just how easy these are to make.
- 1 Box Yellow Cake Mix
- 3 eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3/4 cup sugar
- 15 oz canned pumpkin (not pumpkin pie mix)
Preheat oven to 350 degrees. Mix all ingredients together in a mixing bowl with a hand mixer for 3 minutes. Or use your stand mixer. Grease and flour your cupcake pan, bundt cake pan, or specialty pan or use Pam Baking Spray with Flour. Bake cupcakes for 15 minutes or bundt pan for 1 hour. Remove from oven and let cool in pan for about 5-10 minutes. Carefully remove from pan and let cool completely, unless you want to serve it warm. Serve with a scoop of delicious ice cream. I chose Caramel Pecan. Top with caramel sauce. Enjoy!
Ingredients
- 1 Box Yellow Cake Mix
- 3 eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3/4 cup sugar
- 15 oz canned pumpkin (not pumpkin pie mix)
Instructions
- Preheat oven to 350 degrees. Mix all ingredients together in a mixing bowl with a hand mixer for 3 minutes. Or use your stand mixer. Grease and flour your cupcake pan, bundt cake pan, or specialty pan or use Pam Baking Spray with Flour. Bake cupcakes for 15 minutes or bundt pan for 1 hour. Remove from oven and let cool in pan for about 5-10 minutes. Carefully remove from pan and let cool completely, unless you want to serve it warm. Serve with a scoop of delicious ice cream. I chose Caramel Pecan. Top with caramel sauce. Enjoy!
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