Salted Caramel Pumpkin Cake
Prep time
Cook time
Total time
So easy pumpkin bundt cake recipe topped with caramel buttercream frosting and a glaze of salted caramel.
Recipe type: cake
Serves: 8
  • One Box Yellow Cake Mix
  • 2 tsp pumpkin pie spice * or make your own, see below notes
  • 1 cup canned Pumpkin
  • 4 large eggs
  • ½ cup canola oil
Salted Caramel Glaze
  • 6 TBL butter
  • 1 cup brown sugar
  • 1 cup heavy cream
  • 2 TBL light corn syrup
  • ½ tsp sea salt
Caramel Buttercream frosting
  • 2 cups powdered sugar
  • 3 TBL soft butter
  • 1 tsp pure vanilla
  • 6 TBL cream or milk to thin as desired
  • 2 tsp cinnamon
  • Salted Caramel Glaze to flavor as desired, I used half of the above recipe, then saved the remainder to drizzle.
  1. Prepare 12 cup bundt cake pan using Pam with flour or grease with shortening and dust with flour. Preheat oven to 350 degrees.
  2. Using a flat beater on your mixer, blend the cake mix, pumpkin pie spice, pumpkin, eggs and oil until combined, then beat on medium speed for 2 minutes.
  3. Fill bundt cake pan and bake 40 minutes. Cool in pan for 15 minutes, then remove to cake plate.
  4. While cake is baking, prepare frosting and caramel glaze.
  6. Beat powdered sugar, 3 TBL soft butter, vanilla, cinnamon and 6 TBL cream until blended. Add Caramel to desired consistency and flavor. * I used half of the above recipe of the glaze.
  8. Melt 6 TBL butter in large saucepan.
  9. Add brown sugar, cream, corn syrup and bring to boil on medium high heat.
  10. Boil 3 minutes until thick while stirring.
  11. Remove from heat. Add salt.
  12. Cool prior to adding to frosting.
  13. Frost cake and drizzle with remaining caramel glaze.
I included the recipe for homemade salted caramel sauce. To save time, you can also substitute store bought caramel topping. Add the caramel to your frosting for taste, color and consistency. Save some for drizzle.
*You can use pumpkin pie spice from the grocer or make your own:
1 TBL cinnamon
2 tsp ginger
½ tsp cloves
½ tsp mace
½ tsp nutmeg
½ tsp allspice
This makes a bit more than 2 TBL. Will keep in an airtight container for 1 year.
Recipe by Country Cupboard Cookies at