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Slice of bundt cake with pumpkin and caramel on a white plate.

Caramel Pumpkin Bundt Cake

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. 
Course Dessert
Cuisine American
Keyword caramel pumpkin bundt cake, pumpkin bundt cake
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10 slices
Calories 586kcal
Author Jessica


Pumpkin Bundt Cake

  • cup granulated sugar
  • 1/3 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
  • teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon table salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves

Caramel Frosting

  • 1/2 cup (1 stick) salted butter
  • 3/4 cup light brown sugar
  • 1/4 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.

Caramel 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.



Pumpkin : Make sure you are using 100% pure canned pumpkin NOT the pumpkin pie filling mix. 
Frosting : Make sure the cake is cooled completely before frosting it. Because the frosting can harden up pretty quickly after it's made, make sure you immediately frost the cake with it. So my tip is do not make the frosting until the cake is cooled completely. 


Calories: 586kcal | Carbohydrates: 89g | Protein: 5g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 525mg | Potassium: 284mg | Fiber: 2g | Sugar: 67g | Vitamin A: 7187IU | Vitamin C: 2mg | Calcium: 108mg | Iron: 2mg