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Pumpkin Bundt Cake with Caramel Sauce

Culinary Content Network blogger Desserts Required has loads of ideas for the finale of your Thanksgiving meal. We found this one to be particularly sweet and seasonal. "My Pumpkin Bundt Cake with Caramel Sauce makes a lovely addition to the Thanksgiving feast. The cinnamon, ginger, and cloves complement the pumpkin perfectly and the caramel sauce is deliciously decadent."

Notes

Note:

  • Place a piece of waxed 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.

Ingredients

For the cake

  • 14 Tablespoons unsalted butter, softened, plus more for the Bundt pan
  • 1/4 Cup turbinado sugar
  • 2 3/4 Cups all-purpose flour
  • 1 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1 1/2 Teaspoon ground cinnamon
  • 1 Teaspoon ground ginger
  • 1/2 Teaspoon ground cloves
  • 1 Cup sugar
  • 1 1/2 Cup light brown sugar
  • 4 eggs
  • 1 Teaspoon vanilla extract
  • 1 Cup sour cream
  • One 15-ounce can pumpkin purée

For the caramel sauce

  • 4 Tablespoons unsalted butter
  • 2/3 Cups light brown sugar
  • Pinch of salt
  • 1/2 Cup heavy whipping cream

Directions

For the cake

Preheat the oven to 325 degrees. Grease a 14-cup Bundt pan and sprinkle the turbinado sugar around the pan. Set aside.

In a bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves, and set aside.

In a large mixing bowl, cream the butter, sugar, and brown sugar together for 3 minutes, scraping the bowl down as needed. Add the eggs, 1 at a time, scraping the bowl down in between additions. Add the vanilla extract.

Add 1/2 of the dry ingredients, followed by all of the sour cream. Blend in the remaining dry ingredients. Mix in the pumpkin purée.

Transfer the batter to the prepared pan. Bake for 75 minutes. Cool in the pan for 10 minutes.

Transfer the cake to a cooling rack and cool completely.

For the caramel sauce

Place the butter, brown sugar, and salt in small saucepan. Bring to a boil and boil for 2 minutes. Remove from the heat and stir in the cream. Set aside to cool completely, stirring occasionally.

Transfer to a liquid measuring cup and very lightly drizzle 1 layer of caramel sauce over the cake. Allow to set.

Transfer the cake to a serving plate. Serve the cake with warm caramel sauce on the side.

Nutritional Facts
Servings8
Calories Per Serving875
Total Fat46g71%
Sugar73gN/A
Saturated28g100%
Cholesterol209mg70%
Protein10g19%
Carbs110g37%
Vitamin A717µg80%
Vitamin B120.3µg5.4%
Vitamin B60.1mg6.1%
Vitamin C3mg4%
Vitamin D1µgN/A
Vitamin E2mg9%
Vitamin K12µg15%
Calcium378mg38%
Fiber3g12%
Folate (food)32µgN/A
Folate equivalent (total)145µg36%
Folic acid66µgN/A
Iron4mg20%
Magnesium33mg8%
Monounsaturated9gN/A
Niacin (B3)3mg14%
Phosphorus151mg22%
Polyunsaturated2gN/A
Potassium325mg9%
Riboflavin (B2)0.4mg23.9%
Sodium412mg17%
Sugars, added69gN/A
Thiamin (B1)0.4mg24.7%
Trans1gN/A
Zinc0.8mg5.6%