Directions

Serving Size: 9

Heat oven to 350 degrees. Prepare a bundt pan by spraying with cooking spray. Set aside.
In the bowl of a stand mixer, or a mixing bowl with handheld blender, add the sugar, oil, eggs, vanilla, pumpkin, and yogurt. Beat together until combined.
Add flour, baking powder, baking soda, salt, protein powder. Blend together until just combined and no flour pockets remain.
Pour into the prepared bundt cake pan and cook for 45-50 minutes. Check with a toothpick to make sure it’s cooked. A toothpick should come out with moist crumbs.
Let cool in the bundt pan for 10 minutes and then invert the bundt pan onto a cooling rack to let the cake cool completely before frosting.
Make caramel frosting
Combine butter, brown sugar, heavy cream, and salt in a small saucepan over medium-high heat.
Bring the mixture to a boil and once boiling turn heat to low and let simmer for 3 minutes. Do not stir during the 3 minute cook time.
Pour the caramel into a mixing bowl and let sit at room temperature for 10 minutes so it can cool to lukewarm.
Add the vanilla and powdered sugar, beat together until combined and frosting-like consistency. If it is too thick/crumbly, add more heavy cream 1 tablespoon at a time until the desired frosting is reached. I usually have to add 2 additional tablespoons of cream.
Immediately drizzle or pipe the frosting over the cooled pumpkin cake. The caramel frosting hardens up rather quickly so be ready to spread it over the cake right when it’s done.