PUMPKIN BUNDT CAKE WITH CARAMEL GLAZE

Pumpkin Bundt Cake with Caramel Glaze - Butter With A Side of BreadI’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- you won’t regret it!

Scroll down to check out a ton more fantastic bundt cake recipes- it’s National Bundt Cake day today after all! 

Pumpkin Bundt Cake with Caramel Glaze

  • 1 1/2 cups oil (coconut, canola, etc.)
  • 2 cups granulated sugar
  • 4 eggs
  • 1 15-oz can pumpkin
  • 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
  • 1/2 cup + 3 TBSP chopped walnuts

Caramel Glaze

  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1/3 cup heavy whipping cream
  • 3/4 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 that 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.

Tip: I personally think most bundt cakes are better if made a day or two before serving, so that the flavors meld.  I like to make my bundt cake at least the night before, then just put a clean cloth over the top of the pan to cover it slightly and let it cool overnight. The next day, overturn it onto a plate and top with the glaze. If you use coconut oil it not only adds a nice flavor but it makes the cake super non-stick!

Pumpkin Bundt Cake with Caramel Glaze - Butter With A Side of Bread

Pumpkin Bundt Cake with Caramel Glaze - Butter With A Side of Bread

Pumpkin Bundt Cake with Caramel Glaze - Butter With A Side of Bread

Pumpkin Bundt Cake with Caramel Glaze - Butter With A Side of Bread Pumpkin Bundt Cake with Caramel Glaze - Butter With A Side of Bread

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Amazing Bundt Cake Recipes

Here are several more great Bundt Cake recipes: 

Cranberry Orange Bundt Cake with White Chocolate Glaze

Cream of Coconut Bundt Cake

Coconut Pecan Cheesecake Bundt Cake

Applesauce Spice Bundt Cake

Mama’s 7-Up Pound Cake

Lemon Buttermilk Bundt Cake

Glazed Strawberry Bundt Cake

Popcorn Bundt Cake

Mandarin Orange Bundt Cake with Pineapple Frosting

Death-by-Chocolate Bundt Cake

Raspberry Buttermilk Bundt Cake

Cranberry Bundt Cake with Butter Sauce

Caramel Apple Cream Cheese Bundt Cake

Chocolate Chip Bundt Cake

Banana Bread Bundt Cake

Chocolate Peanut Butter Bundt Cake

Peppermint Fudge Bundt Cake

White Chocolate Raspberry Bundt Cake

Praline Pecan Zucchini Bundt

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