This recipe is for a moist pumpkin Bundt cake full of warm fall flavors and topped with creamy and delicious dulce de leche. It's a perfect, easy fall dessert that you can whip up in no time at all!
If you're looking for other pumpkin desserts check out my pumpkin cupcakes, chewy pumpkin cookies or the best pumpkin bread!
This post is sponsored by In The Raw. Thank you for supporting the brands that make In Bloom Bakery possible!
(Granulated white sugar is used in this cake, not turbinado sugar.)
Why You'll Love this Pumpkin Bundt Cake
It's super easy to make. Bundt cakes are great because they are just as tasty as a traditional layer cake, but way less work!
It's topped with dulce de leche. Dulce de leche is so delicious and pairs perfectly with this pumpkin cake. It's also incredibly easy to make, which is fitting because the cake is also really easy to make!
It's full of pumpkin spice flavor. This is the perfect fall Bundt cake to make this season! It's packed full of warm fall flavors like cinnamon, nutmeg, allspice, ginger, cloves and mace.
(Granulated white sugar is used in this cake, not turbinado sugar.)
Ingredients for Pumpkin Bundt Cake:
- Butter- make sure it is softened
- Sugar- white granulated sugar is used to sweeten the cake, I used In The Raw Organic White Sugar
- Eggs- make sure they are room temperature
- Vanilla- I recommend vanilla bean paste for the best taste, but extract works too!
- Buttermilk- helps keep the Bundt cake super moist, make sure it's room temperature
- Canned pumpkin puree- pumpkin puree, not pumpkin pie filling
- Flour- all purpose flour is used for the best crumb
- Pumpkin pie spice- a blend of ground cinnamon, nutmeg, ginger, allspice, cloves and mace bring warm fall flavors to this cake
- Baking Powder & Baking Soda- help to leaven the Bundt cake and give it a fluffy texture
- Salt- helps bring out all the flavors
- Sweetened Condensed Milk- will get turned into dulce de leche
Step by Step Instructions
STEP ONE: Make the dulce de leche the day before, or the same day, well before you're wanting to serve the cake. Remove the label from a 14 oz. can of sweetened condensed milk. Fill a large pot with water and place the unopened can in the water, making sure the top of the can is covered with at least 1 inch of water. Bring the water to a simmer, then reduce the heat to low. Set a timer for 1 ½ hours. Then flip the can with tongs and heat the sweetened condensed milk for an additional 1 ½ hours. Add more water as necessary to keep 1 inch of water above the can. After the total 3 hours, remove the can from the water with tongs and let the can completely cool. Once it is completely cool carefully open it. Stir to combine and set aside until ready to use.
STEP TWO: Start the cake by creaming the softened butter and granulated sugar together in a large bowl with an electric mixer.
STEP THREE: Then add in the eggs and vanilla and mix for 1 minute until pale and fluffy.
STEP FOUR: Next add in pumpkin puree and buttermilk and mix until combined.
STEP FIVE: In a separate bowl whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
STEP SIX: Add the dry ingredients to the wet ingredients a little at a time until combined completely.
STEP SEVEN: Pour the batter into a well greased large, 10-cup capacity Bundt pan and bake! I use this Bundt pan. See recipe below for complete measurements and baking time.
STEP EIGHT: Let the cake cool in the pan for at least 30 minutes. Then turn the pan over onto a cooling rack and let the Bundt cake cool completely. Once the Bundt cake is cooled, pour the cooled dulce de leche over the top and serve right away! Store leftovers in an airtight container for up to 4 days.
See recipe below for complete measurements and baking time.
FAQs
Do I have to top the cake with dulce de leche? No! Some other great options would be salted caramel sauce or a simple powdered sugar glaze!
Why didn't my cake rise or bake properly? Check that your baking powder and baking soda are not expired, and that your oven temperature is correct. An oven thermometer will help to tell you how hot your oven actually is. These would be the two main reasons the Bundt cake didn't bake properly.
I don't have pumpkin pie spice, what can I use instead? You can add cinnamon, nutmeg, cloves, ginger, mace and allspice separately to the cake batter. I've only tested this recipe using preblended pumpkin pie spice though so I can't give you exact measurements on using these spices separately.
Pro Tips
Make sure all your wet ingredients are room temperature. Cold wet ingredients can cause the cake to turn out "gummy".
Let the cake cool completely before topping with the dulce de leche. Also, let the dulce de leche cool completely before topping the cake with it. As the dulce de leche cools it will get really thick which is the ideal consistency for the the cake topping.
If you make this Bundt cake please, please leave a star review. Also, tag me on Instagram @inbloombakery_ so I can see your cake! Follow me on Pinterest for other dessert ideas!
Other recipes to try:
Pumpkin Cupcakes with Cream Cheese Frosting
📖 Recipe
Pumpkin Bundt Cake
Ingredients
For the Pumpkin Bundt
- 1 cup unsalted butter, softened
- 2 ¼ cups granulated white sugar
- 3 eggs, at room temperature
- 1 ½ teaspoon vanilla
- 1 ½ cups canned pumpkin puree
- ¾ cup buttermilk, at room temperature
- 3 ¼ cups + 2 tablespoon all purpose flour, sifted
- 2 tablespoon pumpkin pie spice
- 2 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
For the Dulce de Leche
- 14 oz. sweetened condensed milk (1 can)
Instructions
For the Dulce de Leche
- Make the dulce de leche the day before or the same day well before you're wanting to serve the cake.
- Remove the label from a 14 oz. can of sweetened condensed milk.
- Fill a large pot with water and place the unopened can in the water, making sure the top of the can is covered with at least 1 inch of water.
- Bring the water to a simmer, then reduce the heat to low. Set a timer for 1 ½ hours.
- After 1 ½ hours, flip the can with tongs and heat the sweetened condensed milk for an additional 1 ½ hours. Add more water as necessary to keep 1 inch of water above the can.
- After the total 3 hours, remove the can from the water with tongs and let the can cool completely. Once it is completely cool carefully open it. Stir to combine and set aside until ready to use.
For the Pumpkin Bundt
- Preheat the oven to 350 degrees. Spray a large, 10-cup capacity Bundt pan with non-stick spray. Set aside.
- In a large bowl, cream the softened butter and granulated white sugar together with an electric mixer.
- Then add in the eggs and vanilla and mix until pale and fluffy, about 1 minute.
- Next mix in the pumpkin puree and buttermilk.
- In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt.
- Add the dry ingredients to the wet ingredients a little at a time and mix until all is completely combined.
- Pour the batter into the prepared Bundt pan. Bake the cake for 60-70 minutes, or until a cake tester/toothpick comes out clean from the center with just a few moist crumbs.
- Let the cake cool in the pan for at least 30 minutes. Then turn the pan over onto a cooling rack and let the cake completely cool.
- Once the cake is completely cooled, pour the dulce de leche over the top and serve!
- Store leftovers in an airtight container for up to four days.
Hi!
I don't find pumpkin spice in my country. Do you have a favourite mix yourself? And can I use fresh pureed pumpkin?
Can't wait to try this, thanks!
I found this recipe fir pumpkin pie spice. It doesn’t have mace but it sounds good.
3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons nutmeg
1 ½ teaspoons ground allspice
1 ½ teaspoons ground cloves