Ingredients
Serves: Makes 24-28 mini bundt cakes. This may vary depending on the size and depth of each mini bundt pan, as there are many different shapes and sizes. My pans have 12 wells per pan.
For the Caramel:
1 C. Sugar
1/4 C. Water
4 T. Butter
3/4 C. Buttermilk
For the Pumpkin Cakes:
1 1/2 sticks (3/4 C.) Butter, softened
1 1/4 C. Sugar
3 Eggs
1 t. Vanilla
2 1/4 C. Flour
2 t. Baking Powder
1 t. Baking Soda
1 1/2 t. Cinnamon
1 t. Allspice
1/2 t. Salt
1 1/4 C. canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
3/4 C. Buttermilk
Preparation
