Pumpkin Bundt Cake with Salted Chocolate Caramel Sauce is simply divine! There has to be a limit to how many bundts a person could bake in a month. Or does there? I tend to prefer baking a bundt (or a ciambella-ring cake-as they’re called in Italy. So to kick off fall, there would have to be a Pumpkin Bundt with Salted Chocolate Caramel Sauce. Right?
But it’s not just a special fall bundt to commemorate the beginnings of cooler days (yes, even here in steamy Florida we have been blessed with a slight temperature change). The theme for #BundtaMonth October is Candilicious so let’s get the candy fun started!
I’m not a huge candy fan. I’m not one to eat candies whenever I’m bored or for a snack. If I am going to have a candy, it will most like have caramel in it. Or for sure, if I’m craving a little bite of something sweet, it would also probably be delicious chocolate. So when it came time to get some candy for this bundt cake, I checked in to see what my kids were interested in…big mistake!
I heard requests for marshmallows, Swedish Fish M & M’s and a big request for Reese’s Peanut Butter Cups. Candies that they normally sample on Halloween night were all being dreamed of as starring on this beautiful bundt cake!
I was swaying towards marshmallows and then realized my imagination was taking me towards a s’mores type bundt cake with marshmallow frosting. Everyone was excited but I couldn’t get my mind off of a little caramel! And then I saw the Kraft caramel pieces calling my name and grabbed a bag. That was it…well, almost! I had ideas to incorporate them in the batter and then thought of a caramel sauce. But I’ve made a caramel sauce for a few bundts and thought how to make it a little different? Dark chocolate sea salt…OK! I was in!
On the day I baked this cake as soon as my son walked in the door, he immediately asked me, “Mommy! What’s that good smell??” My daughter declared: “It’s back to pumpkin baking time again! Yay!” I remember with my last pumpkin bundt, everyone was pretty much over the pumpkin baking season. Luckily, we are just starting it here again! The cake is moist. Oh, so moist. So easy to put together. The trickier part is the caramel sauce. I find making my own caramel sauce much easier than melting caramel candies. I don’t own a microwave and melt them the double boiler method (baine Marie). The sauce is wonderful with the addition of dark chocolate. My daughter said it didn’t really taste like caramel. Maybe next time I’ll add more caramel and less chocolate. Even though it didn’t have a strong caramel flavor, it was loved by all.
Pumpkin Bundt Cake with Salted Chocolate Caramel Sauce
by
Prep Time: 15 minutes
Cook Time: about 50-60 minutes
Ingredients (10-12 servings)
- 2 cups all-purpose flour
- 1 cup whole wheat flour (or you could use all white all-purpose flour)
- 1 1/2 cups light brown sugar, packed (I like to make my own with white sugar and 2 tablespoons of molasses mixed together)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 teaspoons cinnamon (adjust to your taste)
- 4 teaspoons ginger (adjust to your taste)
- 1 15-ounce can pumpkin puree, or just under two cups
- 1 cup vegetable oil
- 1/3 cup orange juice
- 1 cup almond milk (or regular milk)
- 1 teaspoon apple cider vinegar
salted caramel sauce
- 12 pieces caramel (I used Kraft)
- 1 bar of Godiva Sea Salt Dark Chocolate ( 3.5 oz /100 g)
- 2 Tablespoons butter
- 1/4 cup heavy cream
Instructions
Preheat oven to 350 degrees F. Place a rack in the center of the oven. Grease and flour your Bundt pan. I personally prefer to use baking spray for Bundt pans.
Pour the rice milk (or milk) into a small bowl and add the apple cider vinegar. Stir it together a little and let it sit for minute while you prep the other ingredients.
In a large mixing bowl, whisk together flours, sugar, baking soda, baking powder, salt and spices.
In a very large bowl, stir together pumpkin puree, oil, orange juice, and milk until nicely combined.
Add the dry ingredients to the wet ingredients about a cup at a time. Stir well after adding each cup of the dry ingredients using a spatula to scrape the sides of the bowl and incorporate it all together.
Spoon the batter into your prepared bundt pan and smooth down a little with a spatula.
Bake for 1/2 an hour at 350 then lower the heat to 325 and bake for about another 20-30 minutes, or until a skewer inserted in the center comes out clean.
prepare caramel sauce while cake bakes:
Heat a small pan with water until it boils. Turn low so it is simmering and place a metal bowl on top of the simmer water. Place the caramels, chocolate, butter and cream to the bowl. Stir until melted and smooth. If some of the caramel pieces don’t completely melt, pour over a strainer into another bowl and let cool a little before using.
Allow cake to cool for 10 minutes in the pan, then turn cake out onto a wire rack to cool completely. Drizzle on the salted chocolate caramel sauce.
The Ninja Baker says
October 4, 2013 at 6:39 amAmazing! You rule the world of cake baking, Lora =) What a beautiful celebration of fall and flavor!
Dorothy at Shockingly Delicious says
October 4, 2013 at 7:39 amThat's a super-model of a cake! I just looked and I have everything for it. I could put it in the oven right now!
Banana Butterfinger Bundt Cake — Shockingly Delicious says
October 4, 2013 at 8:47 am[…] PumpkinBundt with Salted Caramel Chocolate Sauce by Lora at Cake Duchess […]
Joan - My Cookie Clinic says
October 4, 2013 at 9:28 amThis pumpkin bundt looks like it would be delicious even without sauce. I've got to pin this!
Anita at Hungry Couple says
October 4, 2013 at 9:29 amI'm sitting here trying to figure out how I've never had salted chocolate caramel sauce before and it's baffling. But I'm planning to change that real quick! Oh, and I love, love, love pumpkin.
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Stacy says
October 4, 2013 at 9:49 amCan there ever be too much pumpkin in baking? Or chocolate? Or caramel? I submit that there cannot. This is a beautiful cake, Lora, and a great combination of flavors. Your children are so blessed!
Judy says
October 4, 2013 at 11:36 amHow much butter do you mix with the sugar and spices?
steph@stephsbitebybite says
October 4, 2013 at 11:38 amCaramel, pumpkin, and chocolate. Yes please!!! a HUGE slice!
cakeduchess says
October 4, 2013 at 12:20 pmThere is just butter for the caramel sauce. The cake has vegetable oil:)
Laura (Tutti Dolci) says
October 4, 2013 at 12:27 pmGorgeous bundt, Lora! I love that chocolate caramel topping too :).
Ash-foodfashionparty says
October 4, 2013 at 12:50 pmSo many things to love. Lovely looking bundt.
Chocolate Mini Bundts with Candy Coated Chocolates | Hip Foodie Mom says
October 4, 2013 at 7:09 pm[…] Pumpkin Bundt with Salted Caramel Chocolate Sauce by Lora at Cake Duchess […]
Nancy @ gottagetbaked says
October 4, 2013 at 7:43 pmI've been collecting pumpkin recipes like mad, Lora, and this one is going into the pile. Your bundt looks perfect! And while it's too bad the sauce didn't taste too caramel-y, I'm sure it still tasted absolutely divine.
Hezzi-D says
October 4, 2013 at 8:04 pmDark chocolate with sea salt and caramel are two of my favorite things! YUM!
Cher says
October 4, 2013 at 8:06 pmNo – there is no limit to how many bundt cakes one can make in a month.. You are talking to a girl who owns four bundt pans.
LOVE this cake…
kathia Rodriguez says
October 4, 2013 at 9:52 pmGreat combo, salted caramel with chocolate and pumpkin delicious.
Valerie says
October 4, 2013 at 10:34 pmI think bundt cake and autumn go hand & hand – bundts are so fluffy and celebratory!
Your candy choice was brilliant! I'd take a salted chcoclate caramel sauce over marshmallows, any day.
Holly says
October 5, 2013 at 12:11 amI have a Costco sized bag of Kraft caramels in the pantry and your sauce is calling my name. I can't wait to try it!
Alice // Hip Foodie Mom says
October 5, 2013 at 2:06 amHooray for pumpkin baking season!! one of my favorite times of the year . . I've already baked pumpkin bread twice! Your kids are so cute with their suggestions .. I would have loved to have seen the Swedish Fish bundt cake! 🙂 as always, your bundt is gorgeous. . love the salted chocolate caramel sauce. . omg!!!
Sandra says
October 5, 2013 at 8:55 pmOh my that sauce is divine! There are so many pumpkin goodies that I want to bake and this one is moving up to the top of the list.
Felice/All That's Left Are The Crumbs says
October 5, 2013 at 9:13 pmI love baking with pumpkin all year round, but I love this time of the year because this is when I see some great recipes like this one. And salted caramel chocolate sauce over the top? – be still my heart. All I can say is that my kids had better hide their stash of Halloween candy or it may just disappear and reappear as a bundt.
Tara says
October 5, 2013 at 9:37 pmWhat a wonderful and imaginative pairing of flavors, love the salted chocolate caramel sauce with pumpkin!!!
#BundtaMonth: M&M Cream Cheese Pound Cake | The Spiced Life says
October 6, 2013 at 2:20 am[…] Pumpkin Bundt with Salted Caramel Chocolate Sauce by Lora at Cake Duchess […]
Kate | Food Babbles says
October 7, 2013 at 1:46 pmThis cake is a little bit of genius! I can just imagine how the pumpkin so nicely paired with your unique caramel chocolate sauce. I LOOOOVE those dark chocolate sea salt bars! So I'm not sure mine would have even made it onto the cake 😉 Lovely Lora!
Jamie says
October 8, 2013 at 8:27 amThis one might very well be my favorite bundt of yours yet! I love pumpkin and chocolate and LOVE chocolate caramels! But this bundt looks super moist and such a perfect texture. Wonderful the addition of the sauce. Perfect autumn and halloween treat!
Bunkycooks says
October 14, 2013 at 11:32 amYour Bundt cakes are amazing! I love that you combined the best of fall with the best of chocolate and caramel in this one. I really do need to be your neighbor. 🙂 xo
Laura says
October 17, 2013 at 1:11 amYour story about what candy your kids wanted used cracked me up. Kids are so predictable that way. Mine would do the same. And probably want them all together–UGH! 🙂 This looks fantastic! I am glad you left out the Swedish fish. 😉
Ana Teles says
October 18, 2013 at 6:56 pmAmazing bundt!
I get lost every month trying to know which is the announcement post to link back too. *shrugs*
Also, how can I add the Linky Tools to my own blog post? It would be great to get the Portuguese (and Brazilian) bloggers joining the party 😀
cakeduchess says
October 18, 2013 at 9:50 pmHi Ana-would love to have you linking up. You just have to click on the linky tool before it expires (at the bottom of any of the main bakers from the groups' posts). Then your bundt is part of the collection for the month. If you want to bake and post with us the same date, send me or Anuradha an email and we can add you.:)
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