Preheat your oven to 350 degrees F. Prepare your Bundt pan by rubbing it down with unsalted butter, then lightly sprinkling it with flour. Make sure you get into all the nooks and crannies and you'll have a beautiful Bundt cake every time! The Bundt pan I use is a 12 cup capacity, but you could also use a 10 cup capacity Bundt cake pan without having any issues.

In a large bowl, combine your Betty Crocker Delights Super Moist French Vanilla Cake Mix and McCormick Pumpkin Pie Spice.

Whisk well.

Add your eggs and entire can of Libby's 100% Pure Pumpkin to your cake mix and pumpkin pie spice.

Whisk until it's just combined.

Use a rubber spatula to scrape down the bottom and sides of the bowl and fold a few times to make sure all of the ingredients are incorporated. Don't overmix! This is a thick batter so don't be alarmed.

I use my spatula to scoop and distribute the batter into my prepared Bundt cake pan. I do so by taking a scoop, put it in the pan, and then continue my way around the pan. Once all the batter is in the pan, gently level the batter out with your spatula the best you can. This doesn't need to be perfect, it's just to make sure the batter is as evenly distributed as possible.

Place your cake into the oven and bake for 28-32 minutes. Mine was ready right at 29 minutes. You want to be able to lightly touch the top and have it spring back. It will also be giving off an amazing aroma!

Remove your Bundt cake from the oven and let cool in the pan for 5 minutes.

Remove the cake from the pan by laying your cooling rack across the top of the pan and flipping the whole thing over. Then all you have to do is lift the pan. Let cool for 10 minutes before starting your icing.

In a small pot, add your unsalted butter, all of the brown sugar, salt, and heavy cream.

Place on the stove and turn your heat to medium. Whisk until all of your butter is melted and your ingredients are incorporated, then don't stir or whisk any further.

Let the mixture come to a boil. Turn your heat to low and let simmer for 3 minutes.

After the 3 minutes, remove your caramel from the heat and pour into a heat safe bowl to cool for 8 minutes.

After the 8 minutes, add your powdered sugar and vanilla extract to your caramel.

Whisk really well until the powdered sugar is fully incorporated and has no lumps. I was so excited to get it onto the cake that I forgot to take a picture (facepalm)!

At this point you can either pour the caramel icing straight onto your cake or pour it into a piping bag and drizzle it across the cake like it did. Whichever you choose, decide quickly as the caramel icing sets up rather quickly!

Enjoy your delicious Pumpkin Bundt Cake with Caramel Icing that is sure to impress all your guests!