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Pumpkin Bundt Cake with Caramel Glaze

Irresistible Pumpkin Bundt Cake with Caramel Glaze Bliss

A delightful Pumpkin Bundt Cake with Caramel Glaze that's easy to prepare, perfect for fall gatherings and serves up to 12 people.
Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350

Ingredients
  

For the Cake
  • 3 cups All-Purpose Flour Can substitute with a gluten-free blend
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 2 teaspoons Ground Cinnamon Use pumpkin pie spice for a blend
  • 1 teaspoon Ground Cardamom Omit if desired
  • 1 teaspoon Ground Cloves Adjust to taste or substitute with allspice
  • 1 teaspoon Grated Nutmeg Can replace with more cinnamon
  • 1 teaspoon Salt
  • 2 cups Granulated Sugar Coconut sugar can be used
  • 1 cup Oil Melted butter is an alternative
  • 4 large Eggs Can replace with flax eggs for vegan
  • 2 teaspoons Vanilla Extract Use pure extract for best flavor
  • 1 can Pumpkin Puree Both homemade and canned work
  • 1 cup Sour Cream Greek yogurt is a great substitute
For the Caramel Glaze
  • 1/2 cup Butter Vegan butter can be used
  • 1/2 cup Whipping Cream Coconut cream for dairy-free
  • 1 cup Brown Sugar Can use white sugar with slight flavor change
  • 1 cup Powdered Sugar No direct substitute recommended
  • 1 teaspoon Vanilla Extract Bourbon vanilla adds depth
  • 1/2 cup Toasted Chopped Pecans Optional for garnish

Equipment

  • Bundt pan
  • Medium Bowl
  • Large bowl
  • saucepan
  • spatula
  • whisk

Method
 

Preparation
  1. Preheat your oven to 350°F (170°C) and grease and flour a bundt pan.
  2. Whisk together the flour, baking powder, baking soda, cinnamon, cardamom, cloves, nutmeg, and salt in a medium bowl.
  3. In a large bowl, mix the sugar, oil, eggs, vanilla, pumpkin puree, and sour cream until smooth.
  4. Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
  5. Pour the batter into the prepared bundt pan and smooth the top.
  6. Bake for 45-50 minutes or until a toothpick comes out clean. Let cool in the pan for 10 minutes.
  7. Invert the cake onto a wire rack to cool completely.
  8. In a saucepan, combine butter, cream, brown sugar, and salt over medium heat, stirring until it boils. Let boil for 2-3 minutes.
  9. Remove from heat, cool for 5 minutes, then whisk in powdered sugar and vanilla.
  10. Pour the caramel glaze over the cooled cake and sprinkle with pecans if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 450IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze for longer storage.

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