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.
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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.
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 ¼th 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?
- Mix together the flour, baking soda, salt, cinnamon, cloves, and nutmeg together. Set aside.
- Beat together the sugar, oil, eggs, pumpkin spice extract, pumpkin, and sour cream until combined.
- 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.
- 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.
Fall inspired baking:
- Pear Bundt Cake with Vanilla Bean Caramel
- Gingerbread Cake with Maple Cream Cheese Frosting
- Pumpkin Pound Cake with Spiced Caramel
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.
Ingredients
Bundt Cake
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- 1 ¼ cup sugar
- ⅓ 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
- ½ teaspoon Rodelle Pumpkin Spice Extract
Instructions
Bundt Cake
- 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.
- 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.
- 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.
- 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
- 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: 1Amount Per Serving: Calories: 416Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 54mgSodium: 323mgCarbohydrates: 68gFiber: 1gSugar: 53gProtein: 6g
candy says
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.
Jessica Joachim says
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
Padmajha PJ says
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!!
Emma @ Supper in the Suburbs says
I do love a good bundt and this just screams autumn!!! The ideal bake for a cold October day 🙂
Jeanette says
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.
Sarah Bailey says
Oh now this sounds like it would be right up street, look at how delicious it looks! I am going to have to try making it for myself I think.
Carol Speake says
It's everything pumpkin time! I just love this time of the year. That pumpkin bundt cake looks amazing!
Helene says
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.
Lauren says
You had me at pumpkin spice caramel. Looks so good!
Tomi C says
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.
Angela Tolsma says
Pumpkin spiced caramel sounds amazing! I am totally attempting to make that and try it as an icing!!
Kayla Uimari says
This looks delicious! I'm always looking for good pumpkin recipes this time of year, thanks for sharing!
Amber Myers says
I do love my pumpkin stuff, so I need to make this soon. It looks and sound fabulous. I haven't had a bundt cake in so long!
Claudia Krusch says
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.
Pam Wattenbarger says
This looks perfect for fall. I love pumpkin spice anything during the fall so I am sure I would love this!
Marysa says
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.
Liz Mays says
This is just the kind of Fall dessert I'm craving! Yum! That caramel flavor must be so nice with the pumpkin!
Sandhya Ramakrishnan says
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.
Karen Morse says
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.
Gloria @ Homemade & Yummy says
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.
valmg @ From Val's Kitchen says
I've never seen pumpkin spice extract but I know what a moist cake looks like and that's it. That cake sounds and looks yummy.
Erica says
I love everything pumpkin. But pumpkin spiced caramel sounds especially divine. The bundt cake looks so fresh and most too!
Terri Steffes says
I think this would be the perfect cake to take on a hayride. So delicious looking!
Adriana Lopez Martin says
Pumpkin season is great because we can try pumpkin in so many ways. This bundt cake looks moist and so yummy. That glaze is also a great idea.
Sandy N Vyjay says
The Pumpkin bundt cake looks really very tempting. I would like to have this cake and eat it too.
Dogvills says
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.
Tim B says
It is that time of year when everything is made with pumpkin spice. Not complaining though because this desert looks delicious!
carmen says
OMG, pumpkin spice caramel sounds amazing!! I am going to have to try this out for sure!
Sue Reddel says
What a perfect fall cake idea! Everyone seems to love the pumpkin spice flavor and adding caramel is brilliant!
Yona Williams says
The Pumpkin Spice Caramel sounds and looks really tasty. I've used pumpkin for soups and side dishes, but I have yet to make a dessert with it.
Nancy at Whispered Inspirations says
Oh yum! This looks really delicious. I love festive desserts like this! This would be great with a hot coffee.
Kita says
This cake looks like perfection. I am definitely adding it to our fall and holiday recipe list. Pinning for later.
Noel says
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.
Veena Azmanov says
I love anything pumpkin !! And I love pumpkin spice. The caramel sounds perfect. Love the color. Saving this for later..
Terri Beavers says
I love all things pumpkin and spice flavored and so do the grand kids. I just added Rodelle pumpkin spice extract to my grocery list.
Arlene says
This looks really tasty and the frosting with it...yum! The pictures are great too
Karyn Ryan says
Pumpkin spice caramel sounds out of this world..I absolutely love making good bundt cakes..I have a good few tins x
Marisa Franca @ All Our Way says
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.
LaShawn says
this looks perfect for the fall! I love bundt cakes and I'm always looking for a new recipe! Can't wait to try this!
Toughcookiemommy says
This bundt cake looks so moist and delectable. With the pumpkin flavors, it is the perfect cake to enjoy with some coffee or hot chocolate during the fall season.
Mackenzie Jervis says
This looks so tasty and the photos are amazing! It makes your cake look so delicious. I'm sure it tastes great too!
Flossie McCowald | SuperMomHacks says
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...
Jennifer says
My husband is reading this over my shoulder. He says I need to make it NOW! Seriously, it looks amazing!
Heather says
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!
Catherine says
This cake looks so moist and delicious! I'd love a slice of this.
Jessica (swanky recipes) says
I love pumpkin everything this time of year! I bet this would be amazing with a pumpkin spice latte or hot tea! Can't wait to try this, yum!
Teri says
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.
Blythe Alpern says
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.
Cindy Ingalls says
I was looking for a new recipe to make for an upcoming party and this would be perfect. It's scream fall. Not to mention it looks so moist and delicious.
Swathi says
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.
Ayana Pitterson says
Pumpkin has definitely taken over! This does look amazing and something that I could try and replicate for Thanksgiving. I am in charge of desserts this year, and looking to add something unusual to the mix. Great post.
Thrifting Diva
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