Using a decorative Bundt cake pan is an easy way to make a simple cake look fancy. This autumn-themed dessert has pumpkin purée mixed together with warm spices, and is served with powdered sugar and an easy salted caramel sauce, making it special enough for holiday entertaining.
Special equipment: You’ll need a 12-cup Bundt cake pan to make this cake.
Game plan: The sauce can be made up to 3 days ahead. Cool it to room temperature and refrigerate it in a covered container. Reheat in a saucepan over low heat until smooth and pourable.
You can also use this batter to make pumpkin cupcakes.
This recipe was featured as part of our pumpkin sweets recipe gallery.
For the salted caramel sauce: