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Moist Salted Caramel Pumpkin Bundt Cake

moist salted caramel pumpkin bundt cake - featured image
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A moist, spiced pumpkin bundt cake topped with a rich salted caramel glaze. This easy-to-make dessert balances sweet and salty flavors, making it perfect for autumn gatherings or weeknight treats.

Ingredients

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  • 2 ½ cups (315g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 cup (245g) pure pumpkin puree
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) heavy cream
  • 1 cup (240ml) salted caramel sauce
  • ½ teaspoon sea salt flakes

Instructions

  1. Preheat oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup bundt pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium-high speed for 3 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Scrape down bowl sides. Add vanilla extract and mix until combined.
  5. Mix in pumpkin puree on low speed until incorporated. Add dry ingredients in three additions, mixing on low until just combined. Do not overmix.
  6. Pour batter into prepared pan and smooth top. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool cake in pan for 10 minutes, then invert onto a wire rack to cool completely (about 1 hour).
  8. While cake cools, warm heavy cream and caramel sauce in a small saucepan over low heat until smooth. Do not boil.
  9. Drizzle warm caramel glaze over the completely cooled cake. Sprinkle with sea salt flakes immediately.
  10. Let glaze set for 15 minutes before slicing.

Notes

Ensure all ingredients (butter, eggs, pumpkin) are at room temperature for best emulsion. Do not overmix the batter to avoid a tough texture. The cake must cool completely before glazing to prevent the caramel from melting into the crumb. For gluten-free, use a 1-to-1 gluten-free flour blend. For dairy-free, use vegan butter and dairy-free caramel/coconut cream.

Nutrition

Keywords: pumpkin cake, bundt cake, salted caramel, fall baking, pumpkin dessert, easy cake recipe, autumn baking

Find it online: https://twirltaste.com/moist-salted-caramel-pumpkin-bundt-cake-best-easy-recipe/