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Pumpkin Bundt Cake with Pumpkin Spice Caramel

This Pumpkin Bundt Cake with Pumpkin Spice Caramel is so moist and packed with flavor. The pumpkin spice caramel is the perfect finishing touch for this fall favorite.

This Pumpkin Bundt Cake with Pumpkin Spice Caramel is so moist and packed with flavor. The pumpkin spice caramel is the perfect finishing touch for this fall favorite. | Everydaymadefresh.com

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If you’ve hung around here long enough, y’all know I have a deep love for pumpkin. From the time August rolls around, and well into November I’m full on pumpkin.

I bake and eat all the pumpkin treats I can get.

If I’m not eating pumpkin, I’m trying to come up with new pumpkin recipes. I love figuring up new ways to enjoy one of my seasonal favorites.

Get this, so far since September I’ve shared 4 recipes where pumpkin is the star ingredient: Double Chocolate Chip Pumpkin Muffins, Pumpkin Granola with Dark Chocolate Chips & Cranberries, Pumpkin Spice Chex Mex, and Caramel Pumpkin Spice Thumbprint Cookies.

This Pumpkin Bundt Cake with Pumpkin Spice Caramel is so moist and packed with flavor. The pumpkin spice caramel is the perfect finishing touch for this fall favorite. | Everydaymadefresh.com

Pumpkin bundt cake is nothing new, and if you look around the internet, it’s pretty much everywhere. What is new to me though, is how to spice it up.

Sure you can buy ground pumpkin pie spice or make your own, but have you ever baked with Rodelle Pumpkin Spice Extract?

It’s a game changer! With hints of vanilla, nutmeg, clove, ginger, and cinnamon, it’s the perfect extract to use in all of your pumpkin goodies. Don’t believe me?

You’ve got to try it! Haven’t heard of Rodelle? You simply must check them out!

Of course this pumpkin bundt cake baked with the pumpkin spice extract is perfect standing alone, but I had to take it over the top with the pumpkin spice caramel.

Yep, I totally used the pumpkin spice extract in the cake and the caramel. It is all a perfect match; totally meant to be. I can’t ever see eating pumpkin bundt cake without pumpkin spice caramel again.

Don’t let caramel scare you, it’s actually far simpler than you can imagine. I make caramel several different ways depending on the outcome I’m looking for.

In this instance, I used one of the simplest forms of caramel ever, well besides buying an ice cream caramel topping.

You won’t need a  candy thermometer!!  What you will need is condensed milk and a couple of other ingredients. You simply bring to a boil, stirring constantly; perhaps stirring constantly is the hardest part about this caramel.

Cool it for a couple of minutes, and then pour over the top of this pumpkin bundt cake. I had about 1/4th cup pumpkin spice caramel left, and Kelsie chose to dip her apple slices in it.

Yum! So if you save a little bit of that caramel, you’ve got yourself an awesome fruit dip!

So do yourself a favor and whip up with easy Pumpkin Bundt Cake with Pumpkin Spice Caramel! Wow your guests this holiday season.

Or simply bake it just because. We don’t always need a reason to bake cake!

What ingredients do I need to make pumpkin bundt cake?

  • flour
  • baking soda
  • salt
  • cinnamon
  • cloves
  • nutmeg
  • sugar
  • canola oil
  • egg
  • Rodelle pumpkin spice extract
  • pumpkin
  • sour cream

How do I make pumpkin bundt cake?

  1. Mix together the flour, baking soda, salt, cinnamon, cloves, and nutmeg together. Set aside.
  2. Beat together the sugar, oil, eggs, pumpkin spice extract, pumpkin, and sour cream until combined.
  3. Slowly add the dry ingredients until just incorporated. Using a rubber spatula, scrap the sides and hand stir until fully incorporated. Don’t over mix of you’ll end up with a dense cake.
  4. Bake for 40 to 50 minutes, or until a tooth pick inserted in the center comes out clean.

Make this pumpkin bundt cake your own!

This cake would be delicious with chopped nuts, chocolate chips, or topped with a chocolate sauce.

This Pumpkin Bundt Cake with Pumpkin Spice Caramel is so moist and packed with flavor. The pumpkin spice caramel is the perfect finishing touch for this fall favorite. | Everydaymadefresh.com

Fall inspired baking:

Pumpkin Bundt Cake with Pumpkin Spice Caramel

Pumpkin Bundt Cake with Pumpkin Spice Caramel

Yield: 14
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

This Pumpkin Bundt Cake with Pumpkin Spice Caramel is so moist and packed with flavor. The pumpkin spice caramel is the perfect finishing touch for this fall favorite. 

Ingredients

Bundt Cake

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1 1/4 cup sugar
  • 1/3 cup canola oil
  • 2 eggs, room temperature
  • 1 teaspoon Rodelle pumpkin spice extract
  • 1 15 ounce can pumpkin
  • 1 cup sour cream

Pumpkin Spice Caramel

  • 1 14 ounce can condensed milk
  • 1 cup brown sugar
  • 2 tablespoons butter, room temperature
  • 1/2 teaspoon Rodelle Pumpkin Spice Extract

Instructions

    Bundt Cake

    1. Preheat oven to 350 degrees, and grease and flour a bundt pan. Set aside. Mix together the flour, baking soda, salt, cinnamon, cloves, and nutmeg together. Set aside.
    2. In a large mixing bowl, attached to a stand mixer, beat together the sugar, oil, eggs, pumpkin spice extract, pumpkin, and sour cream until combined.
    3. Slowly add the dry ingredients until just incorporated. Using a rubber spatula, scrap the sides and hand stir until fully incorporated. Don't over mix of you'll end up with a dense cake.
    4. Pour into prepared bundt pan, and bake for 40 to 50 minutes, or until a tooth pick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes, before inverting the pan on to a cooling rack for the cake to cool completely. Once the cake has completely cooled, prepare the caramel.

    Pumpkin Spice Caramel

    1. Heat the condensed milk and brown sugar in a medium pot, over medium heat, and bring to a boil. Constantly stirring with a rubber spatula. Reduce the heat and simmer for 8 minutes, stirring occasionally. Remove from the heat and stir in the butter and pumpkin spice extract until the butter is melted. Pour over the cake while it's still warm. 
    Nutrition Information:
    Yield: 14 Serving Size: 1
    Amount Per Serving: Calories: 416Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 54mgSodium: 323mgCarbohydrates: 68gFiber: 1gSugar: 53gProtein: 6g

    Did you make this recipe?

    Share your creation and tag us @joanna_everydaymadefresh on Instagram

    © Joanna
    Cuisine: American / Category: All Dessert
    This Pumpkin Bundt Cake with Pumpkin Spice Caramel is so moist and packed with flavor. The pumpkin spice caramel is the perfect finishing touch for this fall favorite. | Everydaymadefresh.com

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    Reader Interactions

    Comments

    1. candy

      Love good bundt cake and the frosting is the perfect pairing. Can’t go wrong with pumpkin for the next couple of months and then it will disappear until next fall.

    2. Jessica Joachim

      I love anything pumpkin! I am actually planning on baking this weekend, so maybe I will add this to the list! I have a bunch of pumpkin desserts that I want to make lol

    3. Padmajha PJ

      I am a huge fan of bundt cakes and I really need to try your version of the caramel sauce. Sounds super easy. I also like the idea of dipping apple sticks in caramel- Delicious!!

    5. Jeanette

      One of the biggest reasons why I like fall is because of pumpkin. You can give me a pumpkin almost anyway and I will wolf down. I can’t wait to try this.

    8. Helene

      I am terrible at making caramel! I mean the butter version, I always end up with a disaster. I am so going to try your condensed milk caramel version. Your cake by the way makes me crave something sweet right now.

    10. Tomi C

      That pumpkin spice caramel looks so good. I usually make a powdered sugar and pumpkin spice extract drizzle to top my pumpkin bundt cakes but I have to try this. Adding to my recipe collection.

    14. Claudia Krusch

      This cake looks so delicious. I wish I could taste it right now. I will have to add it to my meal plan for next week and give it a try.

    15. Pam Wattenbarger

      This looks perfect for fall. I love pumpkin spice anything during the fall so I am sure I would love this!

    16. Marysa

      This looks so pretty, and delicious! I think this is my kind of cake.. a little dense and not dry, and with the drizzle on top. This would be perfect to enjoy with a cup of hot tea in the fall.

    18. Sandhya Ramakrishnan

      That cake is so moist and I love cakes with sour cream. It just has that underlying taste that I really like. I like the condensed milk caramel recipe. I don’t make caramel often because I am too scared. This sounds like something I can handle.

    19. Karen Morse

      This one’s perfect as a snack during the afternoon with a cup for your favorite hot beverage! It looks really good and I’ve always loved caramel with pumpkin spice! Thanks for the lovely recipe! It’s a lovely gift to family and friends as well.

    20. Gloria @ Homemade & Yummy

      I am totally with you…I am a pumpkin fanatic. In fact I do eat it all year round. I will even make extra pumpkin pie at Thanksgiving and freeze individual pieces. What a great treat to bring out now and again. This cake sounds awesome…and I would eat it for breakfast.

    26. Dogvills

      Oh goodness! That looks heavenly! Exactly the reason I love the fall. All those pumpkin spice goodies! I will save the recipe and make this on the weekend.

    27. Tim B

      It is that time of year when everything is made with pumpkin spice. Not complaining though because this desert looks delicious!

    32. Kita

      This cake looks like perfection. I am definitely adding it to our fall and holiday recipe list. Pinning for later.

    33. Noel

      I love Bundt cakes – they always look so elegant! This one is full of fall flavors! I’m thinking it’s perfect for Halloween and Thanksgiving gatherings.

    38. Marisa Franca @ All Our Way

      I simply love pumpkin — so I totally understand your obsession with it. This year I told myself I was going to make some honest to goodness pumpkin puree from scratch. I’ve never heard of your brand of pumpkin pie spice — I will be on the lookout. Your cake looks so moist. I’ve already pinned.

    42. Flossie McCowald | SuperMomHacks

      I keep trying to reach out and grab a piece of this so I can taste it right now, that’s how good it looks, but that darn computer screen keeps getting in the way! *sigh* guess I’ll just have to pin it for now and make my own later this week…

    44. Heather

      What a pretty cake! This looks delicious for fall. Every Sunday we have dinner at my in-laws and my husband’s stepfather makes the most amazing desserts. I’d love to wow him by bringing this over this weekend!

    47. Teri

      Isn’t Rodelle the best? I have never used their pumpkin extract, but I will certainly be buying it. Love the flavor and you can literally see how moist this bundt cake recipe is.

    48. Blythe Alpern

      This bundt cake looks incredible. I’m so curious to try the Pumpkin Spice Extract. I wonder if it would also work in tea when I make my pumpkin spice chai or if you could add it to other thinks like pancakes.

    50. Swathi

      These are perfect pumpkin bundt cake. I think your glaze pumpkin spice caramel sounds to versitale we can use it various things. October without pumpkin is not good. I need to try it.

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