Pumpkin Bundt Cake with Salted Caramel Sauce Recipe


As soon as the Fall chill is in the air, I start using pumpkin. I love to pumpkin all the things! From doughnuts to cake to pasta, it’s my favorite Fall ingredient.

This Pumpkin Bundt Cake is my new favorite dessert. Especially the simple salted caramel sauce that I made to drizzle over the top. I could seriously eat that stuff with a spoon! You will have plenty of sauce leftover and it keeps well in the refrigerator. You can spoon more sauce over individual slices of cake, or use it as an ice cream topper.

4.7 from 10 reviews
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.


Sarah Bates

About Sarah Bates

Sarah is the author behind The Chef Next Door blog and is a passionate baker and home cook who enjoys sharing food with family and friends. A mother to two teenage sons, she keeps busy with school and sporting events, and loves spending time with her family. Most days you can find her in the kitchen creating new recipes, but she also enjoys shopping, reading, and spending time outdoors.

29 thoughts on “Pumpkin Bundt Cake with Salted Caramel Sauce Recipe

  1. Pumpkin flavors are very popular during the fall, it’s strange that I never tried any pumpkin flavored cake before. There’s always a first time for everything, the photo of your cake certainly looks delicious. I might be trying pumpkin really soon : )

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