Pumpkin Bundt Cake with Caramel Sauce

Pumpkin Bundt Cake with Caramel Sauce
Staff Writer
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
920
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.

Nutritional Facts

Total Fat
49g
70%
Sugar
17g
19%
Saturated Fat
12g
50%
Cholesterol
24mg
8%
Carbohydrate, by difference
106g
82%
Protein
13g
28%
Vitamin A, RAE
365µg
52%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
302mg
30%
Choline, total
14mg
3%
Fiber, total dietary
6g
24%
Fluoride, F
1µg
0%
Folate, total
182µg
46%
Iron, Fe
8mg
44%
Magnesium, Mg
32mg
10%
Manganese, Mn
1mg
56%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
315mg
45%
Riboflavin
1mg
91%
Selenium, Se
27µg
49%
Sodium, Na
372mg
25%
Thiamin
1mg
91%
Water
57g
2%
Zinc, Zn
1mg
13%

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.