Servings
Font
Back
0 from 0 votes

Pumpkin Cake with Dulce de Leche Drizzle

Cozy up with this Pumpkin Cake, featuring a tender crumb and rich dulce de leche drizzle—perfect for warm, comforting moments in your fall kitchen!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 12 slices
Calories: 400 kcal
Course: Dessert , Snacks
Cuisine: American

Ingredients

For the Cake
  • 3 cups all-purpose flour 330g
  • 1 tablespoon ground cinnamon 6g
  • 1 tablespoon pumpkin spice 6g
  • 2 teaspoons baking powder 8g
  • ½ teaspoon baking soda 2g
  • Pinch of salt 1/4 teaspoon
  • 1 cup unsalted butter softened (200g)
  • 1 cup white sugar 200g
  • ½ cups brown sugar 100g
  • 4 large eggs
  • 1 cup pumpkin puree 250g
  • 1 cup PLAIN yogurt 250g
  • 1 teaspoon vanilla extract
For the dulce de leche drizzle:
  • 1 recipe of homemade dulce de leche see below
  • OR
  • 1 can of store-bought dulce de leche thinned with whipping cream as needed

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F (180°C). Grease and flour a 10-inch (26 cm) bundt pan.
  2. Mix the dry ingredients: In a medium bowl, whisk together the flour, cinnamon, pumpkin spice, baking powder, baking soda, and salt. Set aside.
  3. Cream butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy.
  4. Add eggs: Beat in the eggs one at a time, mixing well after each addition.
  5. Incorporate wet ingredients: Mix in the pumpkin puree, yogurt, and vanilla extract until smooth.
  6. Combine: Gradually fold the dry ingredients into the wet mixture using a spatula, stirring gently until just combined. Avoid overmixing to keep the cake light and fluffy.
  7. Bake: Pour the batter into the prepared Bundt pan. Bake for approximately 50 -70 minutes or until a toothpick inserted into the center comes out clean. Oven times may vary, so check starting at the 50-minute mark. Keep in mind this is a large cake, so don't be alarmed when it does take a little longer to bake.
  8. Cool: Let the cake cool completely in the pan before removing it and adding the dulce de leche drizzle.
Dulce de Leche Drizzle Options
Option 1: Homemade Dulce de Leche
    Cup of Yum
  1. Prepare dulce de leche: Make my quick and easy homemade dulce de leche. Once ready, let it cool down slightly so it’s still warm enough to drizzle.
  2. Drizzle: Pour the warm dulce de leche over the cooled cake.
Option 2: Store-Bought or Thick Dulce de Leche
  1. Thin the dulce de leche: If using store-bought dulce de leche or if your homemade version is too thick, add whipping cream a little at a time to achieve a pourable consistency. Start with a tablespoon of cream, and whisk or mix until it reaches the right consistency. Adjust the amount based on how thick your dulce de leche is. Note: The amount of cream will vary depending on the brand or thickness of the dulce de leche.
  2. Drizzle: Once thinned, drizzle it over the cake.

Notes

  • Don't forget to check out my easy recipe for homemade dulce de leche. It’s quick to prepare and allows you to control the consistency for a perfect drizzle. If you're in a hurry, store-bought dulce de leche works great too—just thin it with a bit of cream as needed.
  • Don't forget to check out my easy recipe for homemade dulce de leche. It’s quick to prepare and allows you to control the consistency for a perfect drizzle. If you're in a hurry, store-bought dulce de leche works great too—just thin it with a bit of cream as needed.
  •  
  • Please keep in mind that calories provided are always an estimate. Since this cake serves about 12 slices, I estimate that each serving contains approximately 350-400 calories, depending on the amount of drizzle used.

Nutrition Information

Calories 400kcal (20%)

Nutrition Facts

Serving: 12slices

Amount Per Serving

Calories 400

% Daily Value*

Calories 400kcal 20%

* Percent Daily Values are based on a 2,000 calorie diet.