This moist pumpkin Bundt cake is packed with warm fall spices and topped with creamy dulce de leche. It’s the perfect fall dessert that’s quick and easy to make!
Why You’ll Love This Pumpkin Bundt Cake
- Simple to Make: Bundt cakes are just as delicious as layer cakes but much easier to prepare!
- Topped with Dulce de Leche: This rich topping pairs perfectly with the pumpkin flavors and is a breeze to make.
- Full of Fall Spices: With cinnamon, nutmeg, allspice, ginger, cloves, and mace, this cake is the ultimate fall treat.
Pumpkin Bundt Cake
Servings 1 large bundt
Ingredients
#### For the Pumpkin Bundt Cake
- 1 cup unsalted butter softened
- 2 ¼ cups granulated sugar
- 3 eggs at room temperature
- 1 ½ teaspoons vanilla extract
- 1 ½ cups canned pumpkin puree
- ¾ cup buttermilk at room temperature
- 3 ¼ cups + 2 tablespoons all-purpose flour sifted
- 2 tablespoons pumpkin pie spice
- 2 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
#### For the Dulce de Leche
- 1 can 14 oz sweetened condensed milk
Instructions
#### For the Dulce de Leche
- **Prepare in Advance**: Make the dulce de leche a day ahead or well before you plan to serve the cake.
- **Boil the Can**: Remove the label from the can of sweetened condensed milk. Place the unopened can in a large pot filled with water, ensuring the water level is at least 1 inch above the can.
- **Simmer**: Bring the water to a simmer, then reduce the heat to low. Simmer for 1 ½ hours.
- **Flip and Continue**: Use tongs to flip the can and simmer for another 1 ½ hours, adding water as needed to keep the can submerged.
- **Cool Completely**: Remove the can with tongs and let it cool completely before opening. Stir the contents and set aside.
#### For the Pumpkin Bundt Cake
- **Preheat Oven**: Preheat your oven to 350°F. Spray a 10-cup Bundt pan with non-stick spray.
- **Cream Butter and Sugar**: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy.
- **Add Wet Ingredients**: Beat in the eggs and vanilla until pale and fluffy, about 1 minute. Mix in the pumpkin puree and buttermilk.
- **Combine Dry Ingredients**: In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- **Mix Dry and Wet Ingredients**: Gradually add the dry ingredients to the wet mixture, mixing until fully combined.
- **Bake**: Pour the batter into the prepared Bundt pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- **Cool**: Let the cake cool in the pan for at least 30 minutes before turning it out onto a cooling rack to cool completely.
- **Top with Dulce de Leche**: Once the cake is completely cool, pour the dulce de leche over the top and serve.
Notes
Store leftovers in an airtight container for up to four days.