• prep: 20 min
• cook: 1 hr
• total: 1 hr 20 min

servings:

A fun take on a traditional pumpkin bundt cake. There is an espresso ribbon running through the cake which is topped off with an espresso caramel glaze making this a cake to remember.

• 1 1/2 cup canned pumpkin puree
• 4 large eggs
• 3/4 cup canola oil
• 1 cup brown sugar
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3 teaspoons Pumpkin Pie Spice
• 1 teaspoon salt
• 1/3 cup brown sugar
• 3 teaspoons espresso powder
• 1 teaspoon Pumpkin Pie Spice
• 1/3 cup strong espresso or coffee
• 1 cup salted caramel sauce (homemade or store bought)

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