Pumpkin Bundt Cake with Warm Vanilla Cinnamon Sauce

This pumpkin bundt cake is straightforward (one bowl recipe!), deliciously mushy, and so moist. With the nice and cozy vanilla sauce, it’s heavenly!

There are two essential causes to like this cake:

1. All desserts simply style yummier baked in a bundt pan 😉
2. Heat vanilla cinnamon sauce (spoiler alert: it’s ridiculously wonderful drizzled on this cake).

Bundt Cake Batter

Don’t let “bundt” and “cake” intimidate you! The batter for this pumpkin cake is straightforward, straightforward. It’s a one-bowl recipe!

ALL the elements, minus the flour, get whisked collectively:

• canned pumpkin
• sugar (granulated and brown)
• eggs
• oil
• baking powder + baking soda + salt
• cinnamon + nutmeg + cloves

As soon as the flour is added, it’s only a few items stirs away (don’t overdo it!) from assembly the bundt pan.

What Dimension Bundt Pan to Use

Bundt pans and their bizarre finicky dimensions generally is a bit complicated.

Listed below are just a few suggestions that may assist:

• the commonest kind of bundt pan is a 9- or 10-inch bundt pan (all of my bundt recipes use this measurement of pan)
• these pans can also be labeled as 12-cup bundt pans
• if a bundt pan is labeled “12-cup bundt pan” meaning 12 cups of batter/liquid will fill it to the very brim: YOU DO NOT WANT TO BAKE 12 CUPS OF BATTER IN A 12-CUP BUNDT PAN OR IT WILL OVERFLOW
• fill bundt pans not more than 2/3 to three/4 full

I’ve discovered that just about each bundt recipe I’ve ever made (from web searches, my grandma’s cookbook, and others) work in a 9- or 10-inch bundt pan like this one {aff. hyperlink}.

Heat Vanilla Cinnamon Sauce

One of many causes this pumpkin bundt cake is so particular is due to the vanilla cinnamon sauce.

Served heat and drizzled over the mushy, moist cake, it elevates this pumpkin bundt cake to dessert heights worthy of holidays and entertaining (however easy sufficient to make any day of the week!).

In case you’re questioning in regards to the deserves of serving cake with a heat velvety sauce, look no additional than these testimonials:

Or…Skip the Sauce

The pumpkin bundt cake + the sauce has type of a sticky toffee pudding vibe. Which implies, I LOVE IT.

Nonetheless, if you’re on the hunt for a extremely dazzling pumpkin bundt cake all by itself, you possibly can skip the sauce!

This pumpkin cake is actually scrumptious with or with out the sauce.

You might even mud the highest of the pumpkin bundt cake with powdered sugar. Or whip up a little bit of evenly sweetened cinnamon whipped cream to serve with cake slices?

With a cake this scrumptious, you possibly can’t go mistaken!

One Yr In the past: Lemon Chicken Orzo Soup 
Two Years In the past: Perfect Pumpkin Chocolate Chip Muffins 
Three Years In the past: Homemade Oatmeal Cream Pies
4 Years In the past: Pumpkin Chocolate Chip Streusel Cake 
5 Years In the past: Instant Pot Cheesy Potato Soup
Six Years In the past:  Step-by-Step Whole Wheat Quinoa Bread {My New Fave}
Seven Years In the past: 15-Minute Homemade Root Beer 
Eight Years In the past: Creamy Glazed Fruit Salad
9 Years In the past: Whole Grain Banana Chocolate Chip Muffins
Ten Years In the past: Pumpkin Cheesecake Crumble Bars 

Pumpkin Bundt Cake with Heat Vanilla Cinnamon Sauce

Yield: 12 servings

Prep Time: 35 minutes

Prepare dinner Time: 1 hr 15 minutes

Complete Time: 1 hr 50 minutes

Cake:

• 1 (15-ounce) can (425 g) pumpkin puree
• 1 ¾ cups (370 g) granulated sugar
• ¾ cup (170 g) vegetable or canola oil
• ½ cup (106 g) evenly packed brown sugar
• 3 massive eggs
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon floor cinnamon
• 1 teaspoon floor nutmeg
• ½ teaspoon salt
• ¼ teaspoon floor cloves
• 2 ½ cups (355 g) all-purpose flour

Sauce:

• 6 tablespoons (85 g) butter, lower into chunks
• ¾ cup (159 g) granulated sugar
• ¾ cup (173 g) heavy cream or evaporated milk
• ½ teaspoon vanilla extract
• ¼ teaspoon floor cinnamon

• Preheat the oven to 350 levels F. (In case your pan has a darkish end/coating, lower the oven temperature to 325 levels.)

• Grease a 12-cup bundt cake pan with butter or shortening, evenly mud with flour, and faucet out extra flour. Put aside. (In case your pan is nonstick, it’s possible you’ll not want the flour and may simply grease the pan.)

• For the cake, in a big bowl, add the pumpkin, granulated sugar, oil, brown sugar, eggs, baking powder, baking soda, cinnamon, nutmeg, salt and cloves. Whisk till actually well-combined.

• Add the flour and blend simply till the dry streaks disappear. Attempt to not over combine.

• Pour the batter into the ready pan and unfold evenly.

• Bake for 55-65 minutes till the highest springs again evenly to the contact.

• Let the cake cool for 5-10 minutes within the pan. Invert onto a serving platter.

• For the sauce, in a medium saucepan, add the butter, sugar, and cream. Deliver to a mild simmer, stirring usually, and cook dinner for 5-6 minutes. Off the warmth, whisk within the vanilla and cinnamon.

• Serve the pumpkin cake lower into slices with heat sauce drizzled excessive.

Make-Forward: the sauce might be made forward of time and refrigerated for as much as every week (presumably longer). Heat earlier than serving. The cake might be made a day forward of time and saved well-covered over evening. The cake might be served heat or at room temperature.

Serving: 1 slice, Energy: 507kcal, Carbohydrates: 72g, Protein: 5g, Fats: 23g, Saturated Fats: 6g, Ldl cholesterol: 68mg, Sodium: 297mg, Fiber: 2g, Sugar: 48g

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