Pumpkin Bundt Cake with Ginger Caramel Sauce
Why You’ll Love This Pumpkin Bundt Cake
Soft and tender: Pumpkin purée and yogurt keep the cake moist with a lovely, delicate crumb.
Warm fall spices: Cinnamon, ginger, cloves, nutmeg, allspice, and a little black pepper give the cake a deep, cozy flavor.
Easy to make by hand: No stand mixer needed. A few bowls, a whisk, and a little elbow grease.
Ginger caramel sauce: Brown-sugar caramel made with ginger, vanilla, and flaky salt to balance the sweetness.
This pumpkin cake has a tender, moist crumb, plenty of cozy spices, and a little black pepper for depth.
You can mix the batter entirely by hand. Creaming the eggs and sugar with a little enthusiasm helps aerate the batter, while the pumpkin and yogurt keep it moist.
Finish the cake with a drizzle of homemade ginger caramel. It's buttery, warm, and just salty enough to balance the sweetness. It's a lovely cake to bring to a fall gathering, or to keep on the counter for an afternoon treat.
IngredientsPumpkin Bundt Cake
3 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
3/4 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/4 tsp ground black pepper
3 large eggs, at room temperature
1 cup brown sugar
3/4 cup granulated sugar
1 cup vegetable oil (I used a mild olive oil)
1 1/2 tsp pure vanilla extract
1 can (15 oz) pumpkin purée
1/2 cup plain yogurt
For the Bundt pan: Softened butter and a little all-purpose flour.
Ginger Caramel Sauce
1/2 cup (100 g) light brown sugar
1/4 cup (60 g) heavy cream
2 tbsp (28 g) salted butter
1 tsp vanilla bean paste
1/4 tsp ground ginger
1/4 tsp flaky salt
Instructions
Make the Pumpkin Bundt Cake
1. Prepare the Bundt pan: Preheat the oven to 350°F. Thoroughly coat the inside of your Bundt pan with softened butter, making sure to reach every nook and cranny. Lightly dust with flour, tap out the excess, and set aside.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and black pepper until evenly combined.
3. Cream the eggs and sugars: In a separate large bowl, whisk the eggs, granulated sugar, and brown sugar together vigorously until the mixture looks lighter in color, thickens slightly, and becomes fluffy. This step helps incorporate air into the batter.
4. Add the wet ingredients: Whisk in the vegetable oil and vanilla until combined. Add the pumpkin purée and yogurt, mixing until the batter is smooth.
5. Combine the batter: Add the dry ingredients to the wet ingredients. Stir gently with a spatula or whisk just until no dry flour remains. Avoid overmixing to keep the cake tender.
6. Fill the pan: Pour the batter into the prepared Bundt pan and smooth the top. Gently tap the pan on the counter to release any large air pockets.
7. Bake: Bake for 55–60 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with a few moist crumbs.
8. Cool and release: Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack. Allow it to cool completely before adding the caramel sauce.
Make the Ginger Caramel Sauce
9. Combine the ingredients: In a small saucepan, combine the brown sugar, heavy cream, and salted butter.
10. Simmer: Bring to a gentle boil over medium-low heat, whisking to help the sugar dissolve. Stir in the ground ginger and vanilla bean paste. Reduce the heat and simmer for about 2 minutes, whisking occasionally, until slightly thickened.
11. Finish with salt: Remove from the heat and stir in the flaky salt. Let the sauce cool slightly; it will thicken as it sits.
12. Serve: Drizzle the caramel over the Pumpkin Bundt cake just before serving.
Recipe Notes
Grease every crevice: Bundt pans can be tricky. Take your time coating the pan with softened butter, then dust lightly with flour for easier release.
Don't overmix: Once you add the flour, mix only until combined.
Let the cake cool: Let the cake cool for 10 minutes before turning it out of the pan to help prevent sticking or breaking.
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