Pumpkin Bundt Cake with Caramel Sauce

Staff Writer
Pumpkin Bundt Cake with Caramel Sauce
Desserts Required

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."

8
Servings
875
Calories Per Serving
Deliver Ingredients

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.

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Nutritional Facts

Total Fat
46g
71%
Sugar
73g
N/A
Saturated Fat
28g
100%
Cholesterol
209mg
70%
Protein
10g
19%
Carbs
110g
37%
Vitamin A
717µg
80%
Vitamin B12
0.3µg
5.4%
Vitamin B6
0.1mg
6.1%
Vitamin C
3mg
4%
Vitamin D
1µg
N/A
Vitamin E
2mg
9%
Vitamin K
12µg
15%
Calcium
378mg
38%
Fiber
3g
12%
Folate (food)
32µg
N/A
Folate equivalent (total)
145µg
36%
Folic acid
66µg
N/A
Iron
4mg
20%
Magnesium
33mg
8%
Monounsaturated
9g
N/A
Niacin (B3)
3mg
14%
Phosphorus
151mg
22%
Polyunsaturated
2g
N/A
Potassium
325mg
9%
Riboflavin (B2)
0.4mg
23.9%
Sodium
412mg
17%
Sugars, added
69g
N/A
Thiamin (B1)
0.4mg
24.7%
Trans
1g
N/A
Zinc
0.8mg
5.6%

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