Pumpkin bundt cakes with caramel sauce

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Pumpkin bundt cakes with caramel sauce -these easy and delicious pumpkin bundt cakes makes a great fall dessert!

Last week I shared the salted caramel sauce recipe and after whipping up these little pumpkin bundt cakes, I knew it would be absolutely delicious with the salted caramel drizzled on top. Boy was I right. The caramel really takes these bundt cakes over the top. You could of course top them with a traditional cream cheese or maple frosting. I tried both and loved both versions. Now I’m wishing I had one of these little beauties for breakfast… they were seriously amazing! So super soft and full of all my favorite fall flavors.

Pumpkin bundt cakes with caramel sauce -these easy and delicious pumpkin bundt cakes makes a great fall dessert!

One of my families favorite fall traditions is to go to the pumpkin patch. I still remember going with my family as a little girl and it is one of my favorite memories. We took our kids to the pumpkin patch last weekend and they had so much fun picking out pumpkins and climbing the giant haystacks. Then of course we got pumpkin donuts and apple cider. You just can’t beat the fall in the midwest!

pumpkins

After going to the pumpkin patch last weekend I was in the mood to do a little pumpkin baking. These pumpkin bundt cakes were first pumpkin dessert of the season. And I’m sure there will be many more, because I love pumpkin! YUM!

Pumpkin bundt cakes with caramel sauce -these easy and delicious pumpkin bundt cakes makes a great fall dessert!

Pumpkin bundt cakes

Yield: 18 mini bundt cakes

Prep Time: 20

Cook Time: 20

Total Time: 40

Ingredients:

3 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon pumpkin spice

1/2 teaspoon ground nutmeg

1/2 teaspoon ground all-spice

1/2 teaspoon salt

3/4 cup unsalted butter, softened

2 cups granulated sugar

3 eggs

2 teaspoons vanilla

1 (15 oz) can pumpkin

1/4 cup vegetable oil

3/4 cup warm milk

Salted caramel sauce or maple frosting

Directions:

Pre-heat oven to 350 degrees. Grease a mini bundt cake pan and set aside.

In a bowl whisk together flour, baking soda, pumpkin spice, nutmeg, all-spice and salt.

In a separate bowl, cream butter and sugar with a mixer. Mix in eggs and vanilla until just combined. Then stir in pumpkin, vegetable oil and milk.

Slowly add flour mixture and mix until just combined.

Pour batter into a gallon ziplock bag and then cut off the point (about an inch off). Then hold the bag and swirl the batter around the cake pans. You want them about half way full.

Bake for 18-20 minutes, or until a tooth pick comes clean.

When ready to serve drizzle with salted caramel sauce or cream cheese frosting.

 

pumpkin pie spice

I like to whisk my dry ingredients together (mainly because it’s easier than pulling out my sifter-ha), but you can always sift them too.

Pumpkin bundt cakes with caramel sauce -these easy and delicious pumpkin bundt cakes makes a great fall dessert!

This ziplock bag trick will save you! All you do is pour the batter in a ziplock bag and then cut of the tip. It makes it super easy to add the mixture to the pans without making a huge mess. Trust me, I’ve been there.

Pumpkin bundt cakes with caramel sauce -these easy and delicious pumpkin bundt cakes makes a great fall dessert!

Once you’re ready to serve, drizzle warm salted caramel over the top. Seriously divine. You could also of course top with a maple cream cheese frosting. Love that too!

Pumpkin bundt cakes with maple cream cheese frosting -these easy and delicious pumpkin bundt cakes makes a great fall dessert!

Yum!! Enjoy!!

Are you a pumpkin lover? What’s your favorite fall traditions?

This post was brought to you by McCormick. For many more delicious recipes make sure to check out their website or connect with McCormick on Facebook.

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Jamielyn Nye

Creative director and founder of I Heart Naptime. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her three little monkeys and snuggle up on the couch with her man.

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Comments

    • Jamielyn posted on September 27, 2014 at 1:48 pm (#
      1.1
      )

      Thanks Tori! They were a fun treat to make and really yummy too! :)

  1. Becca @TheDatingDivas posted on September 26, 2014 at 11:15 am (#
    2
    )

    Yum! And THIS is why I adore fall- all these delicious pumpkin recipes.  

  2. Courtney @ Pizzazzerie posted on September 26, 2014 at 2:50 pm (#
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    )

    OH my gosh, these look so good! I’m so excited to take my new little one to a pumpkin patch! Granted, she can’t even sit up on her own yet but hey, start the tradition early :) These look delish! 

    • Jamielyn posted on September 27, 2014 at 1:54 pm (#
      4.1
      )

      Starting traditions with kids are so fun! She’ll be able to look through the pictures later! :)

  3. Jean posted on September 27, 2014 at 10:22 am (#
    5
    )

    Can you tell me if you used a 6-cake pan or if you used a mini pan that makes 12 cakes? 

    • Jamielyn posted on November 24, 2014 at 8:10 pm (#
      5.1
      )

      I used a mini pan that made 12 cakes! :)

  4. Tara posted on September 27, 2014 at 12:41 pm (#
    6
    )

    Great looking recipe!  I am interested in anything PUMPKIN at this time of year, yay! Thanks for sharing!

    Tara

    • Jamielyn posted on September 27, 2014 at 1:50 pm (#
      6.1
      )

      I agree! Everything I see with pumpkin looks so good! :)

  5. Michelle posted on September 27, 2014 at 1:11 pm (#
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    )

    These look amazing! The salted caramel and the maple cream cheese frosting sound divine!

  6. Barbara+Law posted on September 28, 2014 at 10:08 pm (#
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    )

    Hi,  thanks for the recipe. I just bought a mini bundt pan a few weeks ago. I have the ten inch, but thought the mini pan would be great to use, for the grandkids.  Can’t wait to try the caramel sauce. I enjoy getting your newsletter. Have a great week.

  7. Kristyn posted on September 29, 2014 at 7:57 am (#
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    )

    These look AMAZING! Just pinned. :)

  8. Andrea @ This Pug Life posted on October 2, 2014 at 6:30 pm (#
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    )

    Yum -pumpkin plus caramel is sooo good. 

  9. Maura posted on October 14, 2014 at 6:14 pm (#
    11
    )

    These look divine!  Could I use 2 Tsp of pumpkin pie spice (which has nutmeg, pumpkin and all spice) if I don’t have any all spice?!
    Thanks!

  10. Janine posted on October 28, 2014 at 11:45 pm (#
    12
    )

    great recipe !!!!!

  11. Jackie posted on November 7, 2014 at 3:00 am (#
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    )

    Hi Jamielyn

    Can this be made into a regular size bundt cake.

  12. Kori Harris posted on November 7, 2014 at 11:15 am (#
    14
    )

    Any idea on cooking time for a regular bunds pan???

    • Jamielyn posted on November 19, 2014 at 6:04 pm (#
      14.1
      )

      I would guess at least 25-30 minutes!