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Pumpkin Bundt Cake with Warm Vanilla Cinnamon Sauce
5 from 158 votes

Pumpkin Bundt Cake with Warm Vanilla Cinnamon Sauce

This Pumpkin Bundt Cake is a moist autumnal dessert made with pumpkin puree and warm spices like cinnamon, nutmeg, and cloves. Baked in a bundt pan to form a ring shape, it is served with a warm vanilla cinnamon sauce that adds richness and a gentle sweetness. The cake’s tender crumb and spice blend provide a comforting balance ideal for seasonal gatherings or dessert.

Prep Time
35 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 50 mins
Servings: 12 servings
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350 degrees F. (If your pan has a dark finish/coating, decrease the oven temperature to 325 degrees.)
  2. 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.)
  3. 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.
  4. Add the flour and mix just until the dry streaks disappear. Try not to over mix.
  5. Pour the batter into the prepared pan and spread evenly.
  6. Bake for 55-65 minutes until the top springs back lightly to the touch.
  7. Let the cake cool for 5-10 minutes in the pan. Invert onto a serving platter.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories

% 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.