Pumpkin Bundt Cake with Warm Vanilla Cinnamon Sauce
User Reviews
5
Pumpkin Bundt Cake with Warm Vanilla Cinnamon Sauce
Description
The Pumpkin Bundt Cake with Warm Vanilla Cinnamon Sauce combines canned pumpkin puree, brown and granulated sugars, and vegetable oil into a batter spiced with cinnamon, nutmeg, cloves, salt, and leavened with baking powder and baking soda. The batter is baked in a prepared 12-cup bundt pan until lightly springy to the touch. The warm sauce, made by gently simmering butter, sugar, and cream before whisking in vanilla and cinnamon off heat, complements the cake by adding a creamy, sweet finish. The spice notes in the cake and sauce harmonize, giving the dessert a seasonal character.
This cake can be served warm or at room temperature, ideal for dessert or special occasions. Cooling the cake briefly in the pan allows easier removal while preserving shape and texture.
Both the sauce and cake can be prepared ahead: the sauce refrigerates for up to a week and can be warmed before serving, while the cake keeps covered overnight. This makes the recipe suitable for planned gatherings and stress-free serving.
Ingredients
Cake:
- 1 (15-ounce) (15-ounce) can pumpkin puree
- 1 ¾ cups granulated sugar
- ¾ cup vegetable oil or canola oil
- ½ cup brown sugar lightly packed
- 3 large egg
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon cloves ground
- 2 ½ cups all-purpose flour
Sauce:
- 6 tablespoons butter cut into chunks
- ¾ cup granulated sugar
- ¾ cup heavy cream or evaporated milk
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F. (If your pan has a dark finish/coating, decrease the oven temperature to 325 degrees.)
- Grease a 12-cup bundt cake pan with butter or shortening, lightly dust with flour, and tap out excess flour. Set aside. (If your pan is nonstick, you may not need the flour and can just grease the pan.)
- For the cake, in a large bowl, add the pumpkin, granulated sugar, oil, brown sugar, eggs, baking powder, baking soda, cinnamon, nutmeg, salt and cloves. Whisk until really well-combined.
- Add the flour and mix just until the dry streaks disappear. Try not to over mix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 55-65 minutes until the top springs back lightly to the touch.
- Let the cake cool for 5-10 minutes in the pan. Invert onto a serving platter.
- For the sauce, in a medium saucepan, add the butter, sugar, and cream. Bring to a gentle simmer, stirring often, and cook for 5-6 minutes. Off the heat, whisk in the vanilla and cinnamon.
- Serve the pumpkin cake cut into slices with warm sauce drizzled over the top.
Notes
- The vanilla cinnamon sauce can be made ahead and stored refrigerated for up to one week; reheat gently before serving.
- The bundt cake can be prepared a day in advance, kept well-covered at room temperature overnight.
- This cake is served either warm or at room temperature according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 507kcal | 25% |
| Carbohydrates | 72g | 24% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 68mg | 23% |
| Sodium | 297mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 48g | 96% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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