Pumpkin Bundt Cake with Caramel Glaze
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!
Servings: 20
Calories: 408kcal
Ingredients
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
Caramel Glaze
- ¼ cup butter
- ½ cup brown sugar
- ⅓ cup heavy whipping cream
- ¾ cup powdered sugar
Instructions
- 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.
Notes
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!
Nutrition
Calories: 408kcal | Carbohydrates: 47g | Protein: 4g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 264mg | Potassium: 143mg | Fiber: 2g | Sugar: 31g | Vitamin A: 3488IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg