Pumpkin Bundt Cake with Caramel Sauce | worldofcooking.net

Pumpkin Bundt Cake with Caramel Sauce

Pumpkin Bundt Cake with Caramel Sauce

Scrumptious Pumpkin Bundt Cake with Caramel Sauce Recipe

This Pumpkin Bundt Cake with Caramel Sauce is the perfect fall dessert. The combination of pumpkin, cinnamon, and nutmeg creates a warm and cozy aroma that will fill your home as it bakes. The cake is incredibly moist and tender, with a beautiful golden-brown crust that adds texture and flavor. The drizzle of caramel sauce takes this cake to the next level, adding a rich and indulgent sweetness that perfectly complements the pumpkin spice flavors. Whether you’re hosting a dinner party or simply want to enjoy a slice of something delicious, this Pumpkin Bundt Cake with Caramel Sauce is sure to impress.

Ingredients :

Pumpkin cake:

¼ cup turbinado sugar
2¾ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1½ teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
14 tablespoons unsalted butter, softened
1 cup sugar
1½ cups light brown sugar
4 eggs
1 teaspoon vanilla extract
1 cup sour cream
1 – 15 ounce can pumpkin puree

Caramel sauce:

4 tablespoons unsalted butter
⅔  cup light brown sugar
pinch salt
½ cup heavy whipping cream

Directions :

For the cake:

Preheat oven to 325°. Grease a 14 cup Bundt pan and sprinkle turbinado sugar around the pan. Set aside.
Whisk together flour, baking soda, salt, cinnamon, ginger and cloves together and set aside.
In a large mixing bowl, cream butter, sugar and brown sugar together for 3 minutes, scraping the bowl down as needed. Add eggs, one at a time, scraping the bowl down in between additions. Add vanilla.
Add ½ the dry ingredients followed by all of the sour cream. Blend in remaining dry ingredients. Mix in pumpkin puree.
Transfer batter to prepared pan. Bake at 325° for 75 minutes. Cool in pan for 10 minutes.
Transfer cake to cooling rack and cool completely.

For the caramel sauce:

Place butter, brown sugar and salt in small saucepan. Bring to a boil and boil for two minutes. Remove from heat and stir in cream. Set aside to cool completely, stirring occasionally.
Transfer to a liquid measuring cup and very lightly drizzle one layer of caramel sauce over the cake. Allow to set.
Transfer cake to a serving plate. Serve the cake with warm caramel sauce on the side.

Betsy’s tidbits:

Place a piece of wax paper under the cooling rack before drizzling the caramel sauce over the cake.
Pumpkin Bundt Cake is delicious warm or cold.
Try scooping cinnamon ice cream over a slice of the cake and then drizzling caramel sauce on top.
The caramel sauce is also delicious to dip apples into.
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