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Creamy Salted Caramel Pumpkin Bundt Cake

creamy salted caramel pumpkin bundt cake - featured image
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A moist and tender pumpkin bundt cake featuring a homemade salted caramel swirl and a tangy cream cheese glaze. This rich dessert is perfect for holidays or autumn gatherings.

Ingredients

Scale
  • 2 cups all-purpose flour (sifted)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs, room temperature
  • 1 ½ cups pure pumpkin puree
  • ½ cup sour cream
  • 1 teaspoon pure vanilla extract
  • ½ cup heavy cream (for caramel)
  • 1 cup granulated sugar (for caramel)
  • ¼ cup unsalted butter, cubed (for caramel)
  • 1 teaspoon flaky sea salt (for caramel)
  • 8 oz cream cheese, softened (for glaze)
  • ½ cup unsalted butter, softened (for glaze)
  • 2 cups powdered sugar, sifted (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • 1 tablespoon heavy cream (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease and flour a 10-to-12 cup Bundt pan.
  2. Make the salted caramel: In a medium saucepan, cook 1 cup sugar and ¼ cup water over medium heat without stirring until amber. Reduce heat, stir in ¼ cup butter, then slowly whisk in ½ cup heavy cream. Stir in flaky sea salt. Set aside to cool slightly.
  3. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a medium bowl.
  4. In a large bowl, beat 1 cup butter, 1 ½ cups granulated sugar, and 1 cup brown sugar until light and fluffy (3-4 minutes).
  5. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  6. Add dry ingredients to the butter mixture in three additions, alternating with pumpkin puree and sour cream. Start and end with dry ingredients. Mix until just combined.
  7. Fold in half of the salted caramel swirl into the batter.
  8. Pour batter into prepared pan. Bake for 50-60 minutes until a skewer comes out clean. Cover with foil if browning too quickly.
  9. Cool in pan for 15 minutes, then invert onto a cooling rack to cool completely.
  10. Make the glaze: Beat 8 oz cream cheese and ½ cup butter until smooth. Add powdered sugar, vanilla, and 1 tablespoon heavy cream. Beat until fluffy.
  11. Drizzle glaze over the completely cooled cake. Let set for at least 30 minutes before slicing.

Notes

Ensure ingredients are at room temperature for best texture. Do not overmix the batter to avoid a tough cake. Let the cake cool completely before glazing to prevent the glaze from melting. The cake tastes better the next day as flavors meld.

Nutrition

Keywords: pumpkin cake, bundt cake, salted caramel, cream cheese glaze, fall dessert, Thanksgiving recipe, holiday baking

Find it online: https://cheerycrisp.com/creamy-salted-caramel-pumpkin-bundt-cake-easy-recipe/