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+ servings

Pumpkin Bundt Cake (with Caramel Icing)

Sue Lau
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Prep Time 15 mins
Cook Time 1 hr 5 mins
Caramel Cool Down Time 20 mins
Course Cake, Dessert
Cuisine American
Servings 10


  • 10-inch Bundt pan


Cake Ingredients:

  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 15 ounce can pumpkin puree (not pie mix)
  • 3 large eggs
  • 1 cup cooled melted butter
  • 1/2 cup buttermilk
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon grated nutmeg

Caramel Icing:

  • 1/2 cup unsalted butter (1 stick)
  • 3/4 cup light brown sugar
  • 1 14 ounce can sweetened condensed milk (divided)
  • 2 tablespoons light molasses
  • 1/4 teaspoon salt
  • 2 cups sifted powdered sugar
  • 1 teaspoon vanilla


Prepare Cake:

  • Preheat oven to 350F.
  • Spray a 10-inch nonstick Bundt pan with Baker's Release spray.
  • Combine wet ingredients for cake in an electric mixer fitted with the paddle attachment and mix well.
  • Sift together the dry ingredients and add gradually to form a smooth batter.
  • Pour cake batter into the prepared Bundt pan.
  • Bake for 60-70 minutes or until a toothpick tests without wet batter sticking to it.
  • Cool cake 20 minutes in the pan, then turn out and finish cooling on a wire rack.

Prepare Icing:

  • Whisk together the butter, brown sugar, 1/4 cup of the condensed milk, molasses and salt in a saucepan over low heat until butter melts and mixes in.
  • Bring to a boil, then reduce heat and continue to simmer for three minutes without stirring whatsoever then remove from heat and cool twenty minutes.
  • Meanwhile, sift the sugar into a mixing bowl.
  • After twenty minutes, tilt the pan and pour the caramel into the powdered sugar.
  • Add the vanilla and the remaining condensed milk and stir until smooth and of drizzling consistency.
  • Drizzle over cake with a drip pan below the rack to catch any runoff.
  • Allow cake to set up and dry, about half an hour.


From the kitchen of palatablepastime.com
Keyword Bundt cakes, pumpkin recipes
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