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Ingredients
  • subheading: For the Pumpkin Bundt:
  • 1 cup unsalted butter, softened
  • 2 ¼ cups granulated white sugar
  • 3 eggs, at room temperature
  • 1 ½ tsp vanilla
  • 1 ½ cups canned pumpkin puree
  • ¾ cup buttermilk, at room temperature
  • 3 ¼ cups + 2 tbsp all purpose flour, sifted
  • 2 tbsp pumpkin pie spice
  • 2 ¼ tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • subheading: For the Dulce de Leche:
  • 14 oz. sweetened condensed milk (1 can)
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