Pumpkin Bundt Cake With Home-Made Caramel Sauce


Fall is in air people and I for one am very happy! Not that you would have known that last week here in Ottawa. Our Summer here in the Capital of Canada was not our usual warm and sunny days. We had so much rain and cooler than usual weather that my Aunt’s garden only produced 1 half eaten zucchini and next to no tomatoes! Usually, their garden is sooooooo full that my Aunt spoils her neighbors with produce plus she always asks for recipe ideas! Last week, we had our Summer only to fall into well, Fall! lol

I’m a huge fan of Fall…always have been! I love the colours and more importantly, the FOOD! Fall brings cozy foods into the forefront. All of the yummy squashes, rich and deep seasonings, soups, stews and my favourite, Pumpkin!

I was a weird kid. My birthday is near the end of October and my Mom always asked what kind of cake I wanted for my birthday party. My answer…PUMPKIN PIE! Every year! Of course, I wasn’t allowed to have it because, you know, the other kids would want cake. Boooooo to the other kids!

Maybe if Mom had had this recipe everyone would have been happy?! I could have had my beloved pumpkin complete with the warm cozy spices and the other stupid kids would have had their stupid cake! lol

My Aunt makes this cake and it is super moist and deliciously delicious even on its own! Top it with the home-made caramel sauce and you have died and landed in pumpkin caramel Heaven! I’m already figuring out how to turn this cake into ice cream…stay tuned for that recipe! lol


For the cake:

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoons ground cinnamon
  • 1 teaspoons ground cloves
  • 1 teaspoon all spice
  • 1/2 teaspoon ginger
  • 1 teaspoon ground nutmeg
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 cups granulated sugar
  • 1 cup of shortening
  • 4 large eggs
  • 1/2 cup of raisins (optional)
  • 2 cups of  pumpkin purée (not pie filling)

For the caramel sauce:

  • 1 cup of butter
  • 2 1/2 cups packed brown sugar
  • 1 cup heavy cream
  • 2 tablespoons light corn syrup

You’ll need a 12-cup Bundt cake pan to make this cake.


For the cake:

  1. Heat the oven to 350°F and arrange a rack in the middle. Coat a 12-cup Bundt pan with vegetable oil and flour and tap out any excess flour.
  2. Place the measured flour, baking powder, cinnamon, cloves, allspice, nutmeg, ginger, baking soda, and salt in a large bowl and whisk to aerate and break up any lumps; set aside.
  3. Place the sugar and measured shortening in a bowl.  Beat on medium speed until the sugar is incorporated, about 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
  4. Return the mixer to medium speed and add the eggs 1 at a time, beating well after each addition, about 1 1/2 minutes total mixing time. Reduce the speed to medium low, add the pumpkin, and beat until just combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl with the rubber spatula.
  5. Turn the mixer to low-speed, slowly add the reserved flour mixture, and beat until almost completely incorporated, about 1 minute. Fold in any unincorporated flour at the edges with the rubber spatula, making sure to scrape to the bottom of the bowl.
  6. Pour the batter into the prepared pan and bake until a cake tester or toothpick inserted into the center of the cake comes out clean, about 55 minutes to 1 hour.
  7. Remove the pan to a wire rack and let cool for 15 minutes. Turn the cake out onto the wire rack and cool completely.

For the caramel sauce:

  1. Melt the butter in a medium heavy-bottomed saucepan over medium-high heat. Add the sugar, cream, and corn syrup; stir until the mixture is smooth; and bring to a boil. Continue to boil, stirring occasionally, until slightly thickened, about 3 minutes more. Remove from the heat, stir in the salt, and set aside to cool slightly.
  2. The sauce can be made up to 3 days ahead. Cool it to room temperature and refrigerate it in a covered container. Reheat in a saucepan over low heat until smooth and pourable.


I hope you enjoy baking this super yummy cake and I can’t wait to hear about your adventures! Happy baking!

5 thoughts on “Pumpkin Bundt Cake With Home-Made Caramel Sauce

  1. Pingback: Herb & Garlic Dinner Rolls — Oh Yes, They Did & A Nod To Thanksgiving By Me | Lisa's " I have too much time on my hands" Site

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