Homemade Pumpkin Spice Cake Recipe with Caramel Glaze
Soft layers infused with warming fall aromas create a truly indulgent dessert.
Nothing says autumn like the inviting aroma of spices, pumpkin, and a hint of caramel wafting from your kitchen. This pumpkin spice cake made in a Bundt pan is the ideal dessert for cozy gatherings or festive occasions. With step-by-step instructions, a luscious homemade caramel glaze, and plenty of baking tips, it’s a recipe worth adding to your fall baking list.
Why You’ll Love This Pumpkin Spice Cake
- Moist and Tender: Pumpkin puree keeps every bite soft and flavorful.
- Warm Spices: A blend of cinnamon and pumpkin pie spice gives that classic pumpkin flavor.
- Easy Caramel Glaze: Made from scratch with pantry staples and no candy thermometer needed.
- Picture-Perfect Bundt Cake: It looks impressive enough for any occasion, but is easy enough for beginners.
Table of Contents
- Ingredients You’ll Need
- Step-by-Step Directions
- Baking Tips and Tricks
- Recipe Variations
- How to Serve
- Storage and Make-Ahead Tips
- Frequently Asked Questions
Ingredients You’ll Need
For the Pumpkin Spice Cake:
- 2 1/2 cups granulated sugar
- 1 cup vegetable oil (neutral flavor keeps the cake soft)
- 3 large eggs, room temperature
- 1/2 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 (15-oz.) can pumpkin puree (not pumpkin pie filling)
- Nonstick cooking spray with flour (or butter and flour for pan)
For the Caramel Glaze:
- 1 (14-oz.) can sweetened condensed milk
- 1 cup packed light brown sugar
- 2 tablespoons salted butter
- 1/4 teaspoon vanilla extract
Step-by-Step Directions
- Preheat the Oven:
Set your oven to 350°F (177°C). Thoroughly spray a 12-cup Bundt pan with nonstick baking spray that contains flour. - Mix Wet Ingredients:
In a large mixing bowl, whisk together the sugar and vegetable oil until well mixed. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. - Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt until evenly distributed. - Make the Batter:
Add the dry ingredients to the wet mixture in three stages, alternating with the pumpkin puree. Mix well after each addition to form a smooth, thick batter. Do not overmix. - Prepare the Bundt Pan:
Pour the batter evenly into the prepared pan. Firmly tap the pan on a folded kitchen towel on your countertop 8–10 times to release any trapped air bubbles. - Bake:
Bake for 60–65 minutes, or until a wooden pick inserted into the center of the cake comes out clean. The cake should appear golden and spring back when gently pressed. - Cool:
Let the cake cool in the pan for 10 minutes. Place a wire rack over the pan and carefully flip to invert the cake onto the rack. Remove the pan and allow the cake to cool completely before glazing. - Make the Caramel Glaze:
In a medium saucepan over medium-low heat, stir together sweetened condensed milk and brown sugar. Cook, stirring constantly, until the mixture comes to a boil. Reduce heat to low and simmer 5–7 minutes until the sugar dissolves and glaze thickens, stirring frequently. Remove from heat. Add the butter and vanilla, stirring until smooth. Let cool for about 6–10 minutes, stirring often. The glaze is ready when it forms thick ribbons when drizzled. - Finish and Serve:
Place the cooled cake on a serving platter. Slowly drizzle the caramel glaze over the top and let it drip down the sides. Let the glaze set fully before slicing.
Baking Tips and Tricks
- Room Temperature Ingredients: Bring eggs to room temperature for superior texture.
- Don’t Overmix: Once the flour is added, mix only until the batter is combined to prevent a dense cake.
- Bundt Pan Savvy: Be thorough when greasing and flouring the pan, paying extra attention to any crevices to ensure the cake releases cleanly.
- Tapping Out Bubbles: After adding batter, tapping the pan sharply dislodges air bubbles and prevents uneven air pockets.
- Testing for Doneness: Insert a wooden pick or skewer—if it comes out clean or with just a crumb or two, the cake is baked through.
- Let It Cool: A short cool in the pan is crucial; too long and the cake may stick, too short and it could fall apart during removal.
Recipe Variations
- Sheet Cake: Pour batter into a 13×9 or sheet cake pan and adjust baking time to 35–40 minutes.
- Muffins or Cupcakes: Divide batter among lined muffin tins, filling each about 2/3 full. Bake 18–22 minutes.
- Cream Cheese Frosting Instead of Caramel: Swap the glaze for a tangy cream cheese icing for a flavor twist.
- Add-Ins: Mix in up to 1 cup chopped nuts, raisins, or even mini chocolate chips for added texture and taste.
- Spice Level: Adjust cinnamon and pumpkin pie spice to taste. Add a pinch of nutmeg or ginger for extra warmth.
How to Serve
- Slice and serve with a dollop of fresh whipped cream or a scoop of vanilla ice cream.
- For parties, add extra drizzle of caramel sauce just before serving for a wow factor.
- Decorate with toasted pecans or walnuts on top for a bit of crunch and elegance.
Storage and Make-Ahead Tips
- Room Temperature: Store cake in an airtight container at room temperature (if unglazed) for up to 2 days. Once glazed, keep in the refrigerator.
- Refrigeration: Store leftover cake in the fridge for up to 5 days. Bring to room temperature before serving for the best texture.
- Freezing: Freeze unfrosted cake layers, double-wrapped, for up to 2 months. Thaw overnight in the fridge, then glaze before serving.
- Make-Ahead Glaze: The caramel glaze can be made up to 2 days ahead and gently rewarmed before drizzling.
What others are reading
Frequently Asked Questions
Can I use homemade pumpkin puree?
Yes, just ensure your homemade pumpkin puree is thick (not watery) and well-drained. The cake may have a slightly different texture or flavor if using fresh pumpkin.
What if I don’t have a Bundt pan?
No problem! Use a 13×9-inch cake pan or two 9-inch round pans. Adjust baking time to about 35–40 minutes for a 13×9, or until a toothpick comes out clean.
How do I keep my Bundt cake from sticking?
- Use a baking spray that contains flour, or grease the pan with butter and dust with flour.
- Be thorough, paying close attention to crevices or ornamental features in your pan.
- Let the cake cool in the pan for exactly 10 minutes, then invert onto a wire rack.
Can I prepare the cake in advance?
Absolutely! You can bake the cake a day ahead, then glaze before serving. The caramel glaze is best drizzled when both the cake and glaze are slightly warm, allowing it to flow beautifully over the cake.
Is this cake suitable for special occasions?
Definitely! Its classic flavor and stunning presentation make it perfect for Thanksgiving, Halloween, or any autumn celebration.
What is the best way to store leftovers?
Wrap leftovers tightly and refrigerate for up to 5 days. For longer storage, slice and freeze individual pieces wrapped well. Thaw at room temperature or in the fridge, and enjoy with tea or coffee for a special treat!
Nutrition Information (Approximate, per serving)
| Nutrient | Amount |
|---|---|
| Calories | 370 |
| Total Fat | 14g |
| Carbohydrates | 59g |
| Protein | 5g |
| Sugar | 38g |
| Fiber | 1g |
Values are estimates and will vary based on ingredient brands and measurements.
Pro Tips from a Professional Kitchen
- Be patient when making the caramel glaze—stir vigilantly and don’t rush, or it may scorch.
- For a deeper caramel flavor, use dark brown sugar in the glaze.
- Add a pinch of flaky sea salt on top for a salty-sweet finish.
- Refrigerate leftover glaze and use it over ice cream, pancakes, or apple slices.
Meet the Recipe Author
Sloane Layton is a trained chef, recipe developer, and regular contributor to The Pioneer Woman. She’s passionate about bread baking, pastry, and all things comforting. When not in the kitchen, she’s traveling in search of the best croissants across the globe.
Conclusion
This Pumpkin Spice Cake with homemade caramel glaze combines old-fashioned comfort and autumnal flair in one beautiful Bundt. It’s the perfect dessert for gatherings or an afternoon treat—no special occasion required.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a11885/pumpkin-sheet-cake/
- https://www.thepioneerwoman.com/food-cooking/recipes/a36984465/pumpkin-spice-cake-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a44042090/pumpkin-layer-cake-recipe/
- https://www.youtube.com/watch?v=OSp4iIXQ8pU
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