pumpkin-spice cake with salted caramel sauce

I made this to share with friends a couple of weeks ago and it was SOOOOOOOO GOOOOOOOOOD.  I cheated a little with the recipe because it was much easier picking up a jar of Mrs. Richardson’s Fat Free Caramel Topping than it was to make my own from scratch.  [Easier because I tend to burn things like caramel.]  And when you stuff a forkful of this in your mouth, you won’t really care.


I promise.

The printable recipe is below.

Pumpkin-Spice Bundt Cake with Salted Caramel Sauce


  • 3-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons ground cloves
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon fine salt
  • 2-3/4 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 (15-ounce) can pumpkin puree (not pie filling, about 1-3/4 cup)
  • Jar of Mrs. Richardson's Fat Free Caramel Topping
  • Coarse sea salt


  1. Heat the oven to 350 degrees and arrange a rack in the middle. Coat a 12-cup Bundt pan with vegetable oil and flour and tap out any excess flour.
  2. Place the measured flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda, and salt in a large bowl and whisk to aerate and break up any lumps; set aside.
  3. Place the sugar and measured oil in a large bowl. Beat on medium speed with a paddle attachment until the sugar is incorporated, about 1 minute. Stop the mixture and scrape down the sides of the bowl and paddle with a rubber spatula.
  4. Continue mixing at medium speed and add the eggs 1 at a time, beating well after each addition, about 1-1/2 minutes total mixing time. Reduce the speed to medium low, add the pumpkin, and beat until just combined, about 30 seconds. Stop the mixer and scrape down sides and paddle again.
  5. Turn the mixer to low speed, slowly add the flour mixture, and beat until almost completely incorporated, about 1 minute. Use rubber spatula to scrape bowl bottom to make sure everything has been thoroughly mixed in.
  6. Pour the batter into the prepared pan and back until a toothpick inserted into the center of the cake comes out clean, about 60-70 minutes.
  7. Remove the pan to a wire rack and let the cake cook in the pan for 15 minutes. Turn the cake out onto the wire rack and cool completely.
  8. Slice and serve with caramel sauce and dash of coarse sea salt.

Theresa (Miller) Brown - October 8, 2012 - 5:36 pm

This looks amazing!

Tina - October 8, 2012 - 6:14 pm

Thanks Theresa! Can’t wait to hear what you’ve been up to the last TWENTY YEARS!!! 🙂

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