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Perfect Pumpkin Spice Bundt Cake with Salted Caramel

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A tender, moist pumpkin spice bundt cake drizzled with homemade salted caramel. This impressive yet simple fall dessert is perfect for Thanksgiving or a cozy weekend baking session.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour, spooned and leveled
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 ½ cups (340g) pumpkin puree (100% pure pumpkin)
  • ½ cup (120ml) vegetable oil
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (120ml) buttermilk
  • For the Salted Caramel Sauce:
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into pieces, at room temperature
  • ½ cup (120ml) heavy cream, at room temperature
  • 1 teaspoon flaky sea salt, plus more for sprinkling
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10-cup Bundt pan with melted butter, dust with flour, and tap out excess.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until uniform.
  3. In a separate medium bowl, whisk together pumpkin puree, vegetable oil, eggs, vanilla extract, and buttermilk until smooth.
  4. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (about 15-20 strokes). Do not overmix.
  5. Pour batter into prepared Bundt pan, spreading evenly. Tap pan gently on counter to release air bubbles.
  6. Bake for 50-60 minutes, until a wooden skewer inserted into the thickest part comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  7. Place pan on a cooling rack and cool for 15-20 minutes. Invert onto rack and lift pan off gently. Cool completely before adding caramel.
  8. While cake cools, make caramel: Place granulated sugar in a small saucepan over medium heat. Stir occasionally until sugar melts and turns deep amber (6-8 minutes). Remove from heat immediately.
  9. Add butter pieces and stir vigorously (mixture will bubble). Slowly drizzle in heavy cream while stirring. Stir in vanilla and flaky sea salt. Let cool 10-15 minutes until warm but not hot.
  10. Place cooled cake on serving platter. Drizzle salted caramel over top, letting it run down sides. Sprinkle with extra flaky sea salt. Slice and serve.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Grease the Bundt pan thoroughly to prevent sticking. Watch caramel carefully to avoid burning. Let cake cool completely before adding caramel. Store in airtight container at room temperature for up to 3 days. Freeze without caramel for up to 3 months.

Nutrition

Keywords: pumpkin spice bundt cake, salted caramel bundt cake, fall dessert, pumpkin cake, bundt cake recipe, easy pumpkin dessert

Find it online: https://prismtaste.com/perfect-pumpkin-spice-bundt-cake-with-salted-caramel/