Pumpkin Spice Bundt Cake with Salted Caramel Sauce
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Ingredients (18)
For the cake:
- 3 1/4 cups all-purpose flour, plus more as needed
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 3/4 cups granulated sugar
- 1 cup vegetable oil, plus more as needed
- 4 large eggs
- 1 (15-ounce) can pumpkin purée (not pie filling; about 1 3/4 cups)
For the salted caramel sauce:
- 6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces
- 1 cup packed dark brown sugar
- 1 cup heavy cream
- 2 tablespoons light corn syrup
- 1/4 teaspoon fine salt
To serve:
- Powdered sugar, for dusting (optional)
Nutritional Information
- Calories702
- Fat33.61g
- Saturated fat10.08g
- Trans fat0.38g
- Carbs96.91g
- Fiber2.33g
- Sugar68.24g
- Protein6.52g
- Cholesterol104.36mg
- Sodium301.51mg
- Nutritional Analysis per serving (12 servings) Powered by
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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. (Luckily, you can do a lot of other things with your Bundt pan besides make 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. Check out all the best of pumpkins on Chowhound too.
Instructions
For the cake:
- 1Heat the oven to 350°F and arrange a rack in the middle. Coat a 12-cup Bundt pan with vegetable oil and flour and tap out any excess flour.
- 2Place the measured flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda, and salt in a large bowl and whisk to aerate and break up any lumps; set aside.
- 3Place the sugar and measured oil in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until the sugar is incorporated, about 1 minute. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
- 4Return the mixer to medium speed and add the eggs 1 at a time, beating well after each addition, about 1 1/2 minutes total mixing time. Reduce the speed to medium low, add the pumpkin, and beat until just combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl and the paddle with the rubber spatula.
- 5Turn the mixer to low speed, slowly add the reserved flour mixture, and beat until almost completely incorporated, about 1 minute. Remove the bowl from the mixer and fold in any unincorporated flour at the edges with the rubber spatula, making sure to scrape to the bottom of the bowl.
- 6Pour the batter into the prepared pan and bake until a cake tester or toothpick inserted into the center of the cake comes out clean, about 1 hour to 70 minutes.
- 7Remove the pan to a wire rack and let cool for 15 minutes. Turn the cake out onto the wire rack and cool completely.
For the salted caramel sauce:
- 1Melt the butter in a medium heavy-bottomed saucepan over medium-high heat. Add the sugar, cream, and corn syrup; stir until the mixture is smooth; and bring to a boil. Continue to boil, stirring occasionally, until slightly thickened, about 3 minutes more. Remove from the heat, stir in the salt, and set aside to cool slightly.
To serve:
- 1Dust the cake with powdered sugar (if using), slice, and serve with the salted caramel sauce.
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