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Kid-Approved Chocolate Pumpkin Bundt Cake with Salted Caramel

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A moist and decadent chocolate Bundt cake made with pumpkin puree, topped with a homemade salted caramel drizzle. This kid-friendly recipe is simple, budget-friendly, and perfect for any occasion.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 cup pumpkin puree (100% pure pumpkin)
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup milk (whole milk preferred)
  • ½ cup hot water
  • ½ cup granulated sugar (for caramel)
  • 3 tablespoons salted butter, cut into pieces
  • ¼ cup heavy cream (warmed)
  • ½ teaspoon flaky sea salt

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10-inch Bundt pan with cooking spray or softened butter.
  2. In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, cinnamon, and salt.
  3. Stir in granulated sugar and brown sugar, breaking up any clumps.
  4. Make a well in the center of the dry ingredients.
  5. Add pumpkin puree, vegetable oil, eggs, and vanilla extract. Stir gently until mostly combined.
  6. Pour in milk and hot water. Stir until batter is smooth and glossy (about 10 seconds). Do not overmix.
  7. Pour batter into prepared Bundt pan. Tap pan gently on counter to release air bubbles.
  8. Bake for 40-45 minutes, or until a toothpick inserted in center comes out clean or with a few moist crumbs.
  9. Cool in pan on a wire rack for exactly 15 minutes.
  10. Place cooling rack upside down on pan, flip over, and lift pan off carefully. Cool completely (about 1 hour).
  11. For caramel: In a small saucepan, heat ½ cup granulated sugar over medium heat, swirling occasionally, until melted and amber-colored.
  12. Remove from heat, add butter and heavy cream, and stir until smooth. Stir in flaky sea salt.
  13. Drizzle caramel over cooled cake. Sprinkle with extra sea salt if desired.

Notes

For best results, use room temperature eggs and grease the Bundt pan thoroughly. The cake can be made ahead and stored at room temperature for up to 4 days. For a dairy-free version, use oat milk and vegan butter. The caramel should be added just before serving.

Nutrition

Keywords: chocolate pumpkin cake, Bundt cake, salted caramel, kid-friendly, fall dessert, easy cake recipe

Find it online: https://perkypan.com/kid-approved-chocolate-pumpkin-bundt-cake-with-salted-caramel/