Pumpkin bundt cake with caramel glaze is a moist & flavorful pumpkin cake topped with an easy caramel glaze. Spiced bundt cake made with classic ingredients with flavors perfect for Fall!
I’ve had this recipe forever and love it. This pumpkin cake has great flavor and the caramel glaze is heavenly. Top it with more chopped walnuts and you won’t regret it! Even without the nuts, it’s still a showstopper. I mean, who could pass up a pumpkin bundt cake with glaze? It’s the perfect centerpiece and sweet ending to a great Autumn dinner.
What is a pumpkin bundt cake?
It’s a made from scratch bundt featuring spices like nutmeg and cinnamon, nestled in a nutty pumpkin-flavored cake. Topping it off with a homemade caramel glaze and chopped walnuts just makes this cake even better. Looking at that gorgeous round cake with an elegant glaze dripping down the sides will no doubt get everyone rushing through dinner to get to dessert even faster.
Pumpkin Bundt Cake with Caramel Glaze Ingredients
For the pumpkin bundt cake you will need:
-Oil: We need 1 1/2 cups of canola oil, vegetable oil, or coconut oil to help give our cake moisture from fats.
-Sugar: 2 cups of granulated sugar will make our cake nice and sweet.
-Eggs: We need 4 large eggs to help bind the bundt cake together.
-Canned Pumpkin: With a single 15 ounce can of pumpkin puree we can get that orange color and pumpkin flavor we want.
-Vanilla: We just need 1 teaspoon of vanilla extract to help give us a good flavor base for this cake recipe.
-Spices: We need 1 teaspoon of nutmeg and an entire tablespoon of cinnamon to really spice this cake up well.
-Salt: A teaspoon of salt will enhance the flavors in the cake and really make them amazing.
-Flour: With 3 cups of all-purpose flour we can get a good gluten base for the cake.
-Leavening Agents: To really make this cake puff up and rise well we need 2 teaspoons each of baking powder and baking soda.
-Chopped Walnuts: We need 1/2 cup of chopped walnuts to go in the cake batter and 3 tablespoons of it to sprinkle on top. You can buy walnuts prechopped from the grocery store or chop them yourself.
For the caramel glaze, you will need:
-Butter: We need 1/4 cup of butter (half a stick) to get a good rich flavor from the glaze.
-Brown sugar: Adding in 1/2 cup of brown sugar will give us a nice color and depth of flavor thanks to the molasses.
-Heavy whipping cream: 1/3 cup of heavy cream in the glaze adds the liquid we need and makes the glaze taste creamier.
-Powdered sugar: Because glazes need to be good and sweet, we’ll add in 3/4 cup of powdered sugar, which doubles as a thickener too.
How to Make Pumpkin Bundt Cake with Caramel Glaze
Preheat oven to 350 degrees F and spray a bundt cake pan with non-stick baking cooking spray.
In a mixing bowl, combine the oil, sugar, eggs, pumpkin, and spices.
Add in the dry ingredients and then mix well until it’s nice and smooth.
Add in the 1/2 cup of chopped walnuts, stirring until just combined.
Pour your batter into the prepared bundt pan and bake for 1 hour. Check every 5 minutes after it’s been in the oven for 45 minutes because it will darken in color. To keep your cake from getting too dark in color, simply place a piece of foil loosely over the top as it finishes backing.
Once a toothpick can be inserted and come out clean, the bundt is done.
Let it cool for at least 20 minutes in the pan before flipping onto a cooling rack to finish cooling.
To make the caramel glaze:
In a small saucepan combine the butter, brown sugar, and whipping cream.
Bring the mixture to a boil and let it boil for about 3 minutes.
Whisk in the powdered sugar and boil while whisking continually for another 2 minutes.
Remove the pan from the heat and let it sit for about 10 minutes to cool.
Whisk the glaze again before pouring over the cake.
Top with the remaining chopped walnuts if desired. Enjoy!
Pumpkin Bundt Cake with Caramel Glaze
Pumpkin Bundt Cake
- 1 ½ cups canola oil or vegetable oil, or coconut oil
- 2 cups granulated sugar
- 4 eggs large
- 15 oz pumpkin puree
- 1 tsp vanilla
- 1 tsp nutmeg
- 1 tsp salt
- 1 TBSP cinnamon
- 3 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- ½ cup chopped walnuts
- ¼ cup butter
- ½ cup brown sugar
- ⅓ cup heavy whipping cream
- ¾ cup powdered sugar
- Preheat oven to 350 degrees F. Spray a bundt cake pan with non-stick baking cooking spray. (You can use regular cooking spray but I love the baking blends because they work really well for bundt cakes. And there's nothing worse than baking a bundt cake and having it stick in the pan at the end!)
- Combine oil, sugar, eggs, pumpkin and spices in a mixing bowl. Add in dry ingredients and mix well, until smooth. Add in 1/2 cup chopped walnuts and stir just until combined.
- Pour batter into prepared bundt cake pan. Bake for 1 hour, checking at 45 minutes and every 5 minutes thereafter for darkening. If cake looks too dark, cover loosely with foil until a toothpick inserted comes out clean.
- Cool for at least 20 minutes. Overturn bundt cake onto a plate.
To make the caramel glaze:
- Combine butter, brown sugar and whipping cream into a small saucepan. Bring to a boil and boil for about 3 minutes.
- Whisk in powdered sugar and boil, whisking constantly, another 2 minutes. Remove from heat and let sit about 10 minutes to cool.
- Whisk just before pouring onto cake. Top with remaining 3 TBSP chopped walnuts, if desired.
How long should a bundt cake cool before glazing?
While you can allow the glaze to go on a bundt at any time, there really is a little key to getting the best results. You don’t want to put it on too soon after it comes out of the oven because the glaze will melt right off and be absorbed into the cake without leaving much visual trace behind. Waiting until the cake is cold will prevent flavors from penetrating the cake as well. You want the cake to be slightly warmed to the touch so that the glaze can set and help to flavor the cake.
How long is bundt cake good for?
If kept covered well and stored inside of your fridge, this cake can last up to 5 days. Of course, that’s assuming you don’t eat it first because this pumpkin bundt cake never lasts long around here haha!
More tasty cake recipes to try soon!
- Honey Gingerbread Cake
- Pumpkin Pudding Cake
- Holiday Peppermint Ice Cream Cake Roll
- Spiced Cranberry Coffee Cake
- Pumpkin Dump Cake
- Easy Vanilla Cake Bites
- Christmas Cranberry Cake
- The BEST Pumpkin Spice Cupcakes
- Peanut Butter Blossom Cupcakes
- Oreo Owl Cupcakes
- Hot Chocolate Cupcakes
- Caramel Apple Poke Cake
- Frosted Applesauce Cake
- Apple Dump Cake
- Buttery Blueberry Cake
With an easy caramel glaze and moist pumpkin bundt cake on your hands, you know you’re in for a real treat. This pumpkin bundt cake with caramel glaze is the perfect fall dessert.
Pumpkin bundt cake with caramel glaze is a moist & flavorful pumpkin cake topped with an easy caramel glaze. Spiced bundt cake recipe made with classic ingredients with flavors perfect for Fall!
this seriously looks so so SO good! I just want a bowl full of that caramel glaze!
Still need to spray the pan with 1 and a half cups of oil in the mix??? WOW
Can I use pumpkin our filling instead of purée?
pumpkin pie filling already has sugar + spices, so you’d have to adjust the recipe accordingly.