Celebrate National Bundt Cake Day!
“A day for everyone young and old to pull the Bundt pans from the cupboards and get ready for baking delicious masterpiece cakes during the upcoming holiday season. The Bundt pan has stood the test of time for more than 50 years and is a fixture in nearly every home in America. ” [source]
Kathleen from Cuisine Kathleen has issued a challenge to create a dessert tablescape complete with a bundt cake
This is a different kind of bundt cake, it’s made with crescent rolls
Filled with hot buttered rum apple filling
and drizzled with caramel sauce
You can even serve it a la mode
I set this dessert table in the foyer, you can grab a slice and go sit anywhere
I started with the existing pumpkin stack centerpiece and added an ikat table runner folded to create a semi circle and filled in the center with 2 autumn leaf mats
I added some more pumpkins
Mugs on a tier, sugar and a pitcher for cream, and silverware are ready for serving
and a cake stand for the Hot Buttered Rum Roll Cake
Here’s how I made it
My bundt pan is a “plain Jane” that I’ve had forever, just the inexpensive average pan, but it has baked many delicious cakes!
Saute apple slices with brown sugar until soft and spread on crescent roll dough. Top with pecans and roll up. Cut the rolls into slices and layer in bundt pan. Mix remaining pan juices with butter and rum and drizzle over rolls
Bake at 350 for 30 minutes
You can make this even easier by using prepared apple pie filling or
Make this savory by eliminating caramel topping and adding cooked sausage to the filling. Serve warm with a good pure maple syrup
HOT BUTTERED RUM ROLL CAKE
Equipment
- Bundt pan
Ingredients
- 2 cans crescent roll dough [I used low fat]
- 3 sweet apples peel on, cut into thin slices
- 1 T rum Buttershots Butterscotch Liqueur or rum extract
- 3 T butter divided
- 1/2 cup brown sugar
- 1 tsp arrowroot optional for thickening
- 3/4 cup chopped pecans
- Caramel topping
Instructions
- Melt 2 T butter in skillet over medium heat and add apple slices and brown sugar. Cook and stir until apples are cooked through and caramelized. Add arrowroot towards the end of cooking to help the sauce tighten up.
- Spray bundt pan thoroughly with cooking oil spray. Carefully remove dough from cans, and unroll into 2 large rectangles. Pinch perforations together if necessary
- Divide apple filling evenly between rectangles, using a slotted spoon to remove them from skillet. Arrange slices into an even layer, leaving a 1/2 inch border all around the dough. Sprinkle with pecans
- Carefully re-roll dough into logs and slice each into 8 pieces. Place 8 slices in the bottom of prepared bundt pan, overlapping to fit. Top with the remaining 8 slices in another overlapping layer.
- Melt remaining 1 T butter and add rum. Add any leftover pan juices to this mixture and slowly pour over the roll slices in pan.
- Bake at 350 for 30 minutes or until golden and dough is cooked through. Cool in pan 5 minutes. Turn out onto a plate and drizzle with caramel sauce
- Serves 8-12
Notes
For another fabulous autumn bundt cake, made in the same humble bundt pan and perfect for Thanksgiving, see Pumpkin and Pecan Apple Bundt Cake with Chocolate Covered Cranberries and Pepitas here
Happy National Bundt Cake Day!
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