Caramel pumpkin bundt cake is an easy, delicious way to enjoy the fall flavors of pumpkin, cinnamon, and caramel.
Pumpkin bundt cake is an easy cake to make. It has a caramel cheesecake swirl and is soaked in caramel sauce after baking. The hardest part may be not eating it all in one sitting!
It's great treat to take along for fall gatherings, make it for a bake sale, or just because you want to enjoy some pumpkin spice flavor.
This cake doesn't require any hard-to-find ingredients. You probably already have most, if not all, of them in your pantry and fridge.
- All purpose flour
- Sugar and brown sugar: the recipe says light brown sugar, but dark brown sugar is fine if that's what you have
- Canola oil, or vegetable oil
- Large eggs
- Pumpkin purée (not canned pumpkin pie filling)
- Baking powder and baking soda
- Kosher salt (if you only have table salt, reduce the amount to ¾ of a teaspoon)
- Cinnamon, ginger, nutmeg and cloves (you can use 4 teaspoons of pumpkin pie spice blend if you have it)
For the cheesecake swirl, you'll need cream cheese, caramel sauce (storebought or homemade), sugar, vanilla, and an egg. And more caramel sauce for topping. Because there's no such thing as too much caramel.
See recipe card for quantities.
You'll need three mixing bowls to make this cake: one for the bundt cake dry ingredients, another for the wet ingredients, and a third for the caramel cheesecake swirl.
Beat together the "wet" ingredients (the sugars, oil, eggs, and pumpkin). Sugar is considered a wet ingredient because it inhibits the formation of gluten. It needs to be well distributed in the "wet" phase of the mixture so you can decrease mixing time after adding the flour, so you don't end up with a tough cake.
Stir together the dry ingredients, then stir together the wet and the dry. Beat together the caramel cream cheese swirl ingredients
Then pour half of the pumpkin batter into the prepared cake pan, spoon in the caramel cream cheese mixture, then pour in the remaining pumpkin batter and swirl together. Now you're reading to bake.
I used a standard 12-cup capacity bundt pan. You can also use the "heritage" style bundt pan.
If you don't have a bundt pan, you can use two 8.5-inch by 4.5-inch loaf pans instead. Start checking for doneness after about 20 minutes to 25 minutes.
This cake can be stored at room temperature for two to three days covered by plastic wrap or a cake dome. It can also be refrigerated for up to a week.
Prior to pouring on the caramel sauce topping, you can freeze the pumpkin bundt cake wrapped in two layers of plastic wrap for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature and pour on the caramel sauce topping a few hours before serving.
Spray your bundt pan really well with non-stick baking spray like Pam Baking Spray or Baker's Joy. The flour particles in the spray create an extra gap between the pan and the batter, so the baked cake releases more easily.
For the cake:
- 1 cup (7 oz/198 g) white sugar
- 1 cup (7.5 oz/213 g) light brown sugar, packed
- 1 cup (8 fl oz/237 mL) canola oil
- 4 large eggs
- 15 ounces (425 g) pumpkin purée
- 2 ¼ cups (9.5 oz/270 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- ½ teaspoon ground cloves
For the filling:
- 8 oz (227 g) cream cheese, softened
- ⅓ cup (2.3 oz/65 g) white sugar
- 2 tablespoons caramel sauce
- ¾ teaspoon vanilla extract
- 1 large egg
- ½ cup (4 fl oz/118 mL) caramel sauce
- Preheat your oven to 350 degrees F (177 degrees C). Spray a bundt cake pan with non-stick baking spray.
- Make the bundt cake: In a large mixing bowl, beat together the white and brown sugars, oil and pumpkin puree.
- In a separate bowl, stir together the flour, baking soda, baking powder, salt and spices.
- Pour the dry ingredients over the wet ingredients and stir just until combined.
- In a separate bowl, beat together the cream cheese, sugar, caramel, vanilla and egg.
- Pour half of the pumpkin batter into the bundt pan.
- Spoon the filling over the cake batter, then use a knife to swirl it into the cake batter. Pour the remaining pumpkin cake batter over top.
- Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pan, then invert onto a wire cooling rack to cool completely.
- Spoon the remaining caramel sauce over the cake just before serving.
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Nutrition Information:Yield: 16 Serving Size: 1 slice
Amount Per Serving: Calories: 189Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 72mgSodium: 331mgCarbohydrates: 24gFiber: 1gSugar: 9gProtein: 7g
I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Christie from A Kitchen Hoor's Adventures. All week-long 11 bloggers will be sharing over 30 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.
More #PumpkinWeek Recipes Below:
- Half and Half Pumpkin Tortillas from A Kitchen Hoor's Adventures