Pumpkin-Spice Latte Bundt Cake with Salted Caramel Drizzle
Indulge in the warm, comforting flavors of fall with this Pumpkin-Spice Latte Bundt Cake topped with a luscious salted caramel drizzle. Each slice offers a moist, flavorful experience that beautifully balances spices and sweetness. Perfect for cozy evenings at home or festive gatherings, this cake is sure to impress your guests and leave them craving more.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup pumpkin puree (canned or fresh)
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3 large eggs (room temperature)
- 1/2 cup unsalted butter (softened)
- 1/2 cup salted caramel sauce (store-bought or homemade)
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves, and salt.
- In another bowl, cream softened butter with granulated and brown sugars until fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in pumpkin puree and mix until combined. Gradually add dry ingredients to wet mixture until just combined—avoid overmixing.
- Pour batter into prepared bundt pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Allow the cake to cool before drizzling with salted caramel sauce.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 280
- Sugar: 32g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: For added depth of flavor, try incorporating ground ginger or swapping pumpkin puree for sweet potato. Store leftovers in an airtight container at room temperature for up to five days.