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.
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!
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
- 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
- 15 ounces 15 oz can pumpkin
- 1/4 cup vegetable oil
- 3/4 cup warm milk
- Salted caramel sauce or maple frosting
- 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.
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.
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.
Are you a pumpkin lover? What’s your favorite fall traditions?