| | Directions | | Combine pumpkin and cinnamon in medium bowl. Combine cake mix, eggs, sour cream, sugar, oil and water in large mixing bowl. Beat on low speed until moistened. Beat on high speed for 2 minutes. Stir 2-1/2 cups batter into pumpkin mixture. Alternately spoon plain and pumpkin batters into greased bundt or tube pan. Bake in preheated 375° oven for 40 to 45 minutes or until wooden pick inserted near center comes out clean. Cool in pan for 20 minutes; remove to wire rack to cool completely. Caramel Glaze: Combine brown sugar, flour and salt in a saucepan. Stir in water and butter; bring to a boil over medium heat. Boil for 3 minutes, stirring constantly. Remove from the heat; stir in vanilla. Drizzle over cake. |
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| Ingredients | | - |  | 1 cup canned pumpkin |
| - | | 2 teaspoons ground cinnamon |
| - | | 1 package yellow cake mix |
| - | | 4 eggs |
| - | | 3/4 cup sour cream |
| - | | 1/4 cup granulated sugar |
| - | | 1/2 cup vegetable oil |
| - | | 1/4 cup water |
| - | | Caramel Glaze |
| - | | 1 1/2 cups brown sugar |
| - | | 3 tablespoons all-purpose flour |
| - | | pinch of salt |
| - | | 1 1/4 cups water |
| - | | 2 tablespoons butter |
| - | | 1/2 teaspoon vanilla |
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