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Perfect Salted Caramel Pumpkin Bundt Cake

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This moist, tender pumpkin bundt cake is topped with a silky salted caramel sauce. It’s the perfect fall dessert that’s impressive yet easy to make, with a crumb that stays tender for days.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ cup (1 stick, 113g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (340g) pumpkin puree
  • ½ cup (120ml) sour cream, room temperature
  • 1 cup (200g) granulated sugar (for caramel)
  • 6 tablespoons (85g) unsalted butter, cubed, room temperature (for caramel)
  • ½ cup (120ml) heavy cream, room temperature (for caramel)
  • 1 teaspoon flaky sea salt (for caramel)
  • ½ teaspoon vanilla extract (for caramel, optional)
  • Flaky sea salt (for garnish, optional)
  • Toasted pecans or pepitas (for garnish, optional)

Instructions

  1. Brown the butter: Place ½ cup unsalted butter in a light-colored saucepan over medium heat. Swirl occasionally until it foams, then the foam subsides and golden brown specks form (5-7 minutes). Remove from heat and pour into a heatproof bowl to cool slightly.
  2. Prep the pan: Preheat oven to 350°F (175°C). Grease a 10-12 cup bundt pan thoroughly with softened butter or baking spray with flour, especially the crevices.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  4. Cream sugars and browned butter: In a large mixing bowl, combine cooled browned butter, brown sugar, and granulated sugar. Beat on medium speed for 2-3 minutes until lighter and fluffy.
  5. Add eggs, vanilla, and pumpkin: Add eggs one at a time, beating well after each. Scrape down sides. Add vanilla and pumpkin puree, beat until just combined (mixture may look curdled).
  6. Alternate dry ingredients and sour cream: With mixer on low, add one-third of dry ingredients, mix until just a few streaks remain. Add half of sour cream, mix. Repeat with another third of dry ingredients, remaining sour cream, then last of dry ingredients. Stop mixing as soon as flour disappears.
  7. Bake the cake: Pour batter into prepared pan, spread evenly. Tap pan on counter to release air bubbles. Bake 45-55 minutes until a toothpick inserted in center comes out clean or with a few moist crumbs. Cool in pan 15 minutes, then invert onto a cooling rack to cool completely.
  8. Make the salted caramel: Place 1 cup granulated sugar in a clean, light-colored saucepan over medium heat. Whisk occasionally until sugar melts and turns deep amber (8-10 minutes, about 350°F). Add cubed butter; it will bubble vigorously. Whisk until incorporated. Slowly pour in heavy cream while whisking constantly. Remove from heat, stir in flaky sea salt and vanilla. Let cool 10-15 minutes before drizzling.
  9. Glaze and serve: Once cake is completely cool, drizzle salted caramel over the top, letting it drip down sides. Sprinkle with extra flaky sea salt and toasted pecans if desired. Slice and serve.

Notes

Don’t skip browning the butter—it adds nutty depth. Room temperature ingredients ensure proper emulsification. Watch caramel closely to avoid burning. Let cake cool completely before glazing. Cake tastes even better the next day as flavors meld.

Nutrition

Keywords: pumpkin bundt cake, salted caramel, fall dessert, pumpkin cake, caramel glaze, easy bundt cake

Find it online: https://junomeals.com/perfect-salted-caramel-pumpkin-bundt-cake-easy-fall-recipe/