Description
A cozy and delicious spiced pumpkin Bundt cake topped with a luscious salted caramel sauce, perfect for autumn gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- For the salted caramel sauce:
- 1 cup sugar
- ½ cup heavy cream
- 1 teaspoon sea salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a Bundt pan and measure all ingredients.
- Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl.
- Combine granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract in another bowl and mix until smooth.
- Add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix!
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
- Drizzle with salted caramel sauce before serving.
Notes
Store leftover cake in an airtight container for up to 3 days. This cake can be made ahead and frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg