The best Pumpkin Bundt Cake with a homemade caramel frosting on top is the best fall recipe to make! Moist, perfectly spiced pumpkin bundt cake frosted with a luscious, thick, and addicting fluffy caramel frosting.
Pumpkin Bundt Cake Recipe
This pumpkin bundt cake with the best caramel frosting is something I make every single year! The moist, super tender pumpkin cake paired with fluffy caramel frosting is something that no one can resist.
And you might just find yourself eating that caramel frosting with a spoon ?
This pumpkin bundt cake rises up perfect each time, has a moist but super tender crumb to it, and it's perfectly spiced with all the warm pumpkin spices like cinnamon, nutmeg, and cloves.
What You'll Need
You will need some basic baking ingredients for this bundt cake recipe. Be sure you have some 100% pure canned pumpkin when you make this and a 9-inch or 10-inch bundt pan.
- Granulated Sugar
- Canola or Vegetable Oil
- Large Eggs
- Vanilla Extract - For best flavor use pure vanilla extract. Yes, it's a splurge but it makes such a big difference in baked goods.
- 100% Pure Canned Pumpkin - Make sure you are getting the 'pure pumpkin' and NOT the 'pumpkin pie filling mix'.
- Sour Cream - Full fat is best to use when baking.
- All-Purpose Flour - Feel free to use a gluten-free flour. Just make sure it's a 1:1 ratio when substituting it for regular flour.
- Baking Powder - Helps the bundt cake rise.
- Baking Soda - Makes for a moist and tender crumb.
- Cinnamon, Nutmeg, Cloves
To make the caramel frosting you will need some additional baking ingredients. Nothing too fancy!
- Salted Butter - You want that extra salt to help with the sweetness.
- Brown Sugar - I use light brown sugar but if you prefer the darker, more molasses taste of dark brown sugar then go ahead and use that.
- Heavy Cream - NO substitutions for this!
- Vanilla Extract
- Powdered Sugar
How To Make Caramel Pumpkin Bundt Cake
Making this perfect caramel pumpkin bundt cake is pretty simple. It does require some bowls and a couple different methods of cooking but it will all be worth it!
Prepare : Heat the oven to 350 degrees and liberally spray a 9-inch or 10-inch bundt pan with cooking spray.
Pumpkin Bundt Cake : Use a stand mixer, or a hand mixer, and beat the wet ingredients together until combined. Add the dry ingredients into the same bowl and beat on low speed just until combined. You want to be careful to mix it but don't over mix.
Cook : Pour the batter into the prepared bundt pan and cook. If the bundt cake is getting too browned towards the end of the cook time, loosely lay a piece of tin foil over it. Use the toothpick test to ensure that the cake is cooked completely. If a toothpick inserted into the middle comes out wet then you need to bake it longer. If it comes out dry or with some moist crumbs then it's ready to take out.
Cool & Invert The Cake : Let the bundt cake cool for about 15 minutes and then invert it onto a cooling rack so it can finish cooling completely.
Frosting : Once the cake is completely cooled go ahead and make the frosting and frost the cake. You can either spread the frosting with a knife all around the bundt cake OR put the frosting into a piping bag with a tip, or use a Ziplock bag and cut the corner, and pipe the frosting on that way.
Tips For Success
I have a few helpful tips that will hopefully make it so easy for you to replicate this recipe in your own home.
- Use Full-Fat Sour Cream : It has the best flavor, thicker texture, and it provides a richness to this bundt cake. Using lite sour cream will work but the final product will be different slightly as lite sour cream has more water in it and it's thinner in texture.
- Cooking Spray : When making bundt cakes cooking spray is your best friend! If you really want to ensure that there is no sticking then use a baker's spray (cooking spray + flour). I liberally spray the bundt pan with cooking spray and have never had a problem with the cake sticking and not coming out.
- Cool The Cake Completely : Do not try to frost the cake when it's warm or otherwise the frosting will just fall right off the cake. Let the cake cool completely before frosting it.
- Frosting : The frosting hardens up really quickly so make sure that once the frosting is done that you can immediately frost the bundt cake with it.
How To Store Leftovers
If leftovers will only be around for a day I like to store the bundt cake at room temperature in a covered container. Once you put the cake in the fridge the frosting will turn cold and hard, and you lose that moist crumb-like texture of the bundt cake.
But, if you are keeping leftovers for 3-4 days then I would store the cake in the fridge because of the milk in the frosting. The cake is good cold straight from the fridge. So you can really store it either way you prefer; counter top or fridge.
Can I Freeze Pumpkin Bundt Cake?
Yes you can! Bake the pumpkin bundt cake as directed and let it cool completely. Wrap up the cooled bundt cake in tin foil, I would suggest a double layer, and freeze for up to 3 months. When you're ready to eat it let the cake thaw on the counter to room temperature. Make the frosting as directed and frost the Cake. Enjoy!
I would suggest not freezing the bundt cake with the caramel frosting on it.
More Pumpkin Recipes You'll Love
Banana Pumpkin Bread : Use up those browned bananas with this banana pumpkin cake with chocolate chips.
Chocolate chip Streusel Pumpkin Cake : Pumpkin cake topped with a cinnamon streusel with mini chocolate chips.
Chocolate Chip Pumpkin Bars : One of our favorites! Cake-like, super soft-baked pumpkin bars loaded with milk chocolate chips. This recipe uses applesauce.
Pumpkin Sugar Cookies : A soft sugar cookie with a mild flavor of pure pumpkin and pumpkin spice. Topped with a glaze.
Pumpkin Cheesecake Whoopie Pies : With only 5 ingredients these are so simple to make and crazy delicious!
Marshmallow Pumpkin Pie : A fun twist to classic pumpkin pie! Marshmallows combine with pure pumpkin for this creamy and lighter version of pumpkin pie.
Caramel Pumpkin Bundt Cake
Pumpkin Bundt Cake
- 1¼ cup granulated sugar
- ⅓ cup canola or vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (15 oz) pure pumpkin
- 1 cup full-fat sour cream
- 2 cups all-purpose flour
- 2¼ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon table salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup (1 stick) salted butter
- ¾ cup light brown sugar
- ¼ cup heavy cream
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Pumpkin Bundt Cake
- Heat oven to 350°. Prepare a 9-inch or 10-inch bundt pan by spraying liberally with cooking spray. Set aside.
- In the bowl of a stand mixer, or a mixing bowl with handheld blender, add the sugar, oil, eggs, vanilla, pumpkin, and sour cream. Beat together until combined.
- Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Beat together until just combined and no flour pockets remain.
- Pour into the prepared bundt cake pan and cook for 45-50 minutes. * Check with a toothpick to make sure it's cooked. A toothpick should come out with moist crumbs or dry. If it comes out with wet batter then it needs to cook longer. * I like to loosley lay a piece of foil over the bundt cake during the last 20 minutes so that it does not over brown.
- Let cool in the bundt pan for 20 minutes and then invert the bundt cake onto a cooling rack. Cool completely before frosting.
- Combine butter, brown sugar, heavy cream, and salt in a small saucepan over medium-high heat.
- Bring the mixture to a boil. Once boiling turn heat to low and let simmer for 3 minutes. Do not stir during the 3 minute cook time.
- Pour the caramel into a mixing bowl and let sit at room temperature for 10-15 minutes so it can cool to lukewarm.
- Add the vanilla and powdered sugar, beat together until combined and frosting-like consistency. If it is too thick/crumbly, add more heavy cream, 1 tablespoon at a time, until the desired frosting is reached. I usually have to add 2 additional tablespoons of cream.
- Immediately drizzle or pipe the frosting over the cooled pumpkin cake. The caramel frosting hardens up rather quickly so be ready to spread it over the cake right when it's done. Don't start making the frositng until the cake is cooled completely. You can pour the frosting over the cake, drizzle it, spread it with a knife, use a piping bag with a 1A tip and pipe it on OR put the frosting into a gallon-sized Ziploc bag and snip the corner of it to pipe it on the cake.