Pumpkin Bundt Cake with Caramel Drizzle

The Leaves are changing outside and fall has arrived here where I live. I have thoroughly been enjoying baking with pumpkin and have yet another delicious pumpkin recipe to share with you.

Bundt Cakes are such a popular dessert. Everyone loves them! This particular Pumpkin Bundt Cake is so delicious and moist and the caramel drizzle is fantastic paired with it.

This would be a great fall dessert to serve your company. It was quite the hit when I served it and had several people asking for the recipe. Pumpkin and Caramel make a tasty duo and this cake is nothing less than sensational!

Pumpkin Bundt Cake with Caramel Drizzle from chef-in-trianing.com ...This cake is so moist and the caramel drizzle is SO delicious! The perfect flavor combo!

5.0 from 5 reviews
Pumpkin Bundt Cake with Caramel Drizzle
This Pumpkin Bunt Cake is so moist and the caramel drizzle adds the perfect finishing touch!
Recipe type: Dessert
  • 1¼ cups sugar
  • ⅓ cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 (15 oz). can pumpkin
  • 1 cup sour cream
  • 2 cups flour
  • 2¼ teaspoons baking powder
  • 1 teaspoon soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg
  • 1 teaspoon salt
Caramel Drizzle
  • 1 (14 oz.) can sweetened condensed milk
  • 1 cup brown sugar
  • 2 Tablespoons butter
  • ½ teaspoon vanilla
  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, combine sugar, oil, eggs, vanilla, pumpkin and sour cream. Add flour, baking powder, soda, cinnamon, cloves, nutmeg, and salt and stir in to combine. Pour into a prepared bundt pan. ( I like to use the spray that has flour in it, if you don't have any, grease and flour it yourself.)
  3. Bake for approximately 50 minutes at 350 degrees F. Test it with a wooden pick to see if it comes out clean. Invert cake onto a cooling rack.
Caramel Drizzle
  1. Heat milk and brown sugar in a medium sauce pan and bring to a boil over medium heat stirring constantly. Reduce heat and simmer for 8 minutes stirring occasionally. Remove from stove and add butter and vanilla. Cool for a couple minutes then drizzle immediately onto cake. It sets up quickly so its best to drizzle while its still very warm.
Adapted from Taste of Homes Magazine


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: cake, dessert

Leave a Comment

Your email address will not be published.

Rate this recipe


  1. Averie @ Averie Cooks

    Nikki this is THE most perfect cake! OMG!! That caramel drizzle and made with sweetened cond milk, oh I am in heaven! And the application is just so precise and perfect. You must be the world's fastest shooter b/c that icing hasn't even touched the bottom surface of the plate yet in that shot...I am IMPRESSED!! :) Pinned!

  2. Mir

    Yep, the drizzle makes the cake! I love it. And who doesn't want pumpkin bundt this time of year?

  3. deidra

    I will be making this for the family that likes pumpkin but I was wondering if maybe this could be made using apples instead of the pumpkin? For those who don't like pumpkin :)

  4. Dominique

    Looks amazing! Can't wait to make it...Oh that caramel drizzle may never make it to the cake haha!!!!!

  5. Darlene


    I made this cake and it was even more wonderful to eat than it looked in the picture! It was super moist and easy to make! THanks for the great recipe!

  6. Ed M


    I made 2 of these last week, one for my wife to take to work and one for me to take to my office. I'm making another one tonight for a marathon workday for my wife tomorrow. I LOVE this recipe. It is insanely easy and very yummy! And the glaze is KILLER! A real keeper. Thanks for this.

  7. Melissa


    I made this last week for an office holiday party and they ate every last bite. I'm making it again this weekend for a football party. Very simple but very delicious!!

  8. Amna

    Is it pumpkin puree in the ingredients or just pumpkin ?

  9. Kathy

    Wish we had canned pumpkin in Australia

  10. Jeannene


    I made this for a birthday recently and it turned out fantastic! Highly recommended and easy to make following your instructions, plus the cake is gorgeous. :-) Thanks - this is my new “go to” Fall dessert!

  11. Nancy Menechian

    This sounds yummy! Once the cake is baked, how long do you wait before inverting it on a cooling rack? Do you drizzle the sauce once the cake has cooled completely? Thank you!

  12. Laura

    Such an easy and delicious recipe! Thank you!

  13. Alicia


    Making this for our thanksgiving desert! It's in the oven and will hashtag on my page the results! ???? I rated based off preparation