Pumpkin Bundt Cake with Salted Caramel Sauce
Recipe type: Dessert
Serves: 12
  • For the cake:
  • 1 ½ sticks unsalted butter, at room temperature
  • 2 ¼ cups cake flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ teaspoon salt
  • 1 ½ cups canned pumpkin puree (not pie filling)
  • ¾ cup plain, fat free Greek yogurt
  • 2 tsp pure vanilla extract
  • 1 cup granulated sugar
  • 3 large eggs
  • For the sauce:
  • 1 cup brown sugar
  • ½ cup heavy cream
  • 4 Tbsp unsalted butter
  • ¼ tsp kosher salt
  1. Preheat the oven to 350 degrees. Spray a bundt pan with baking spray and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt in a bowl. In a separate bowl, whisk together the pumpkin, yogurt and vanilla.
  3. In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Add in the eggs, one at a time, and beating well after each addition. With the mixer low, add in the dry and wet mixtures, alternately in batches, just until the batter is just smooth.
  4. Spoon the batter into the prepared pan, smooth the top, and bake about 50 minutes or until a cake tester inserted into the center of the cake comes out clean. Cool the cake in the pan on a cooling rack for 15 minutes, then remove the cake from the pan and allow to cool completely.
  5. While the cake is cooling, make the salted caramel sauce. In a small saucepan, add all of the ingredients and cook over medium heat. Cook for about 10 minutes, stirring often, until the sauce thickens. Allow to cool just a bit before drizzling over the cooled cake. Store leftover sauce in a jar with a tight fitting lid in the refrigerator.
Recipe by Exploring Food & Drink in D.C. at https://www.epicureandc.com/pumpkin-bundt-cake-with-salted-caramel-sauce/