Boulder Locavore®

Easy Gluten-Free. Seasonal Recipes. Travel.

menu icon
subscribe
search icon
×

LAST UPDATED: • FIRST PUBLISHED: By 19 Comments

Pumpkin Spice Buttermilk Bundt Cake with Dark Salted Caramel Glaze

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe

Pumpkin Spice Buttermilk Bundt Cake with Dark Salted Caramel

I hope wherever you are in the Northern Hemisphere you are enjoying as beautiful a fall weekend as are we. At the end of a veeeeeeeery long week last week, I was remarking to my very sleepy kids on route to school that I was really done with the 85 degree temps; that it’s time for fall. My teen (who I can say unequivocally is a nice variety teen girl) quietly suggested that I should contact Mother Nature and let her know she had left her summer on too long.

Pumpkin Spice Buttermilk Bundt Cake with Dark Salted Caramel Glaze on vintage crate

Mother Nature got the message because we’ve had our first freeze warning and are enjoying hospitable sweater weather. It’s a beautiful time for taking walks with the light at a cozy warm angle in the sky. Brilliant crimson, gold, and peach leaves flutter in the breeze. Canadian geese are flying overhead. Halloween decorations are beginning to show up on front porches. Pots of rusty-orange, deep maroon and yellow mums keep company with uncarved pumpkins on front steps. Only one thing could make it more perfect:  a cake.

Pumpkin Spice Buttermilk Bundt Cake with Dark Salted Caramel Glaze

I remember when my mother got her first Bundt pan, in fact I think I have it now. It was a lemony-yellow with elegant curves in the thin metal. It was so odd really, with the cone in the middle; I couldn’t quite figure out how it would work.

Pumpkin Spice Buttermilk Bundt Cake with Dark Salted Caramel Glaze

At the time I do believe Bundt cakes became very en vogue. There were dedicated Bundt mixes. I was always delighted when she’s make one with something in the middle or marbling. There is nothing better than cutting into a cake to find something unexpected.

Pumpkin Spice Buttermilk Bundt Cake with Dark Salted Caramel Glaze piece

I don’t make as many Bundt cakes as I should. For the novelty as well as the satisfying ability to know exactly where to cut the slices thanks to the pan design, they don’t get enough play time. I actually bought a new Nordicware Bundt pan for this occasion. I have not discarded the vintage yellow pan but thought to bring my Bundt making into current day.

Pumpkin Spice Buttermilk Bundt Cake with Dark Salted Caramel Glaze

If fall were a dessert, it would be this Pumpkin Spice Buttermilk Bundt Cake. I know, I know; the name is a mouthful and sounds like those kids who have one too many middle names. It is glazed with a Salted Dark Caramel glaze that will have you licking the spoon when no one is looking….and most possibly when they are as well. I love the orange tone and the melding of pumpkin and caramel flavors. In case that is not quite enough it is topped with English Toffee bits (chocolate and caramel Heath Bar), cinnamon chips (something that just can’t be used enough at this time of year) and mini chocolate chips. It is a beautiful dessert for any fall meal or just because.

Pumpkin Spice Buttermilk Bundt Cake with Dark Salted Caramel

Pumpkin Spice Buttermilk Bundt Cake with Dark Salted Caramel Glaze

A wonderful cake for fall, this Pumpkin Spice Buttermilk Bundt Cake is light, and brimming with autumnal flavors. Only made more irresistible with Salted Dark Caramel Glaze and topped with mini chocolate chips, cinnamon chips and English toffee bits. Though this cake is gluten free it was adapted from a gluten cake. For those preferring to use gluten all-purpose flour merely substitute it for the full flour amount (2 1/4 cups) or for the gluten-free all-purpose flour and still add the oat flour. In my experience gluten-free cakes have the most structural integrity if they are allowed to cool fully. I prefer not to use gums in my baking, being able to tell they have been used in the taste and texture. There are no gums in this cake either so letting the cake fully cool is important.
5 from 1 vote
Print Save Recipe Pin Rate
Course: Dessert
Cuisine: American
Keyword: pumpkin spice bundt cake, salted caramel glaze
Prep Time: 29 minutes
Cook Time: 50 minutes
Total Time: 1 hour 19 minutes
Servings: 12 -16 slices
Calories: 387kcal
Author: Toni Dash

Ingredients

Instructions for the Pumpkin Spice Buttermilk cake:

  • 1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing Bundt pan
  • 11/4 cups all-purpose gluten free flour (I use King Arthur)
  • 1 cup gluten-free Oat Flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons Pumpkin Pie Spice
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
  • 3/4 cup well-shaken buttermilk
  • 1 teaspoon vanilla
  • 1 1/4 cups granulated sugar
  • 3 large eggs

Ingredients for the Topping:

  • ¼ cup Mini Chocolate Chips
  • ¼ cup Heath Bar Bits (available in the baking department or crush up a Heath Bar)
  • ¼ cup Cinnamon Baking Chips

Ingredients for Salted Dark Caramel Glaze:

  • 4 tablespoons (1/2 stick) Unsalted Butter
  • ¼ cup Dark Brown Sugar
  • ¼ cup Granulated Sugar
  • ½ cup Heavy Whipping Cream
  • ½ teaspoon Fleur de Sel (sea salt)

Instructions

Instructions for the Pumpkin Spice Cake:

  • Place the oven rack in the middle of the oven and preheat the oven to 350 degrees F. Prepare the Bundt pan: using a paper towel with softened butter (start with around a half tablespoon), generously wipe the butter fully over the internal cavity of the Bundt pan, including the middle cone. Remove any excess butter. Generously dust flour into the buttered pan, rotate it tapping the outside to spread butter over the butter. Turn upside down and tap out excess flour; tapping the pan while upside down on a firm surface.
  • In a medium mixing bowl, combine the all-purpose flour, oat flour, baking powder, baking soda, pumpkin pie spice, allspice and salt; whisk to fully combine.
  • In a second medium size mixing bowl, combine the vanilla extract, pumpkin and buttermilk; whisk together until smooth.
  • On medium-high speed, beat together with a mixer the butter and granulated sugar for 3 minutes until light colored and fluffy. Add eggs, allowing each to blend in before adding the next; beating to fully incorporate into the butter-sugar mixture.
  • Reduce mixer speed to low. Starting and ending with the dry ingredient mixture, alternate adding the dry ingredient mixture and the pumpkin mixture. Beat only to combine; do not over mix.
  • Spoon the cake batter into the prepared Bundt pan and smooth the top. Bake for 45-50 minutes until a toothpick inserted comes out clean. Allow the cake to cool in the pan for 15 minutes then turn out onto a cooling rack. TIP: place a cooling rack on top of the cake pan with the top surface facing the top of the cake and invert. Allow to cool completely.

Instructions for Salted Dark Caramel Glaze:

  • In a medium saucepan over medium heat, melt the butter.
  • Add both sugars to the melted butter and stir constantly until the mixture begins to come to a boil.
  • Slowly pour in the heavy cream, still stirring constantly. Allow the mixture to come to a boil again and simmer for 3 minutes, still stirring constantly.
  • Remove from heat and stir in the sea salt. Allow to cool fully before glazing the cake (it can be placed in the refridgerator to hasten the cooling.

Glazing and Topping cake:

  • In a small bowl, combine the toffee chips, cinnamon chips and chocolate chips. Mix together well.
  • Pour glaze over the cake evenly (I use a liquid measuring cup and pour from the inside to the outside and back). Sprinkle the topping evenly on the top of the cake.

Notes

Cake recipe adapted from Epicurious.

Nutrition

Calories: 387kcal | Carbohydrates: 62g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 325mg | Potassium: 215mg | Fiber: 4g | Sugar: 34g | Vitamin A: 1375IU | Vitamin C: 1.1mg | Calcium: 99mg | Iron: 2.3mg
Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

Pumpkin Spice Buttermilk Bundt Cake with Dark Salted Caramel Glaze slice

ABOUT THE AUTHOR

TONI DASH
Toni Dash head shot

Toni Dash, is the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

Free Email Course

5 FAST & EASY 15-MINUTE RECIPES
Spending too much time in the kitchen?
These recipes are fast, easy, and perfect for every occasion.

Reader Interactions

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Felicita Moncada says

    5 stars
    Drool. Seriously! I am on a Pumpkin spice everything kick so I need this in my life now. I cannot wait to try this recipe! The combination of Pumpkin Spice and caramel sounds ah-mazing!

    Reply

  2. Kristi @ Inspiration Kitchen says

    That is such a gorgeous, gorgeous cake! I love Bundt cakes – especially for fall. Beautiful!

    Reply

    • Toni Dash says

      Thank you Kristi! I don’t make enough Bundt cakes. They really are so easy and fun. This one did not last long in my house I can certainly say!

      Reply

  3. Heather at Basilmomma says

    Oh this looks perfect for my early Thanksgiving pot luck!

    Reply

    • Toni Dash says

      It would be perfect for that Heather!

      Reply

  4. Christie - Food Done Light says

    Oh my gosh Toni. Your cake is amazing. It is beautiful and I adore the flavors. I would be eating the glaze with a spoon.

    Reply

    • Toni Dash says

      Can you keep a secret? I already have!

      Reply

  5. Nutmeg Nanny says

    I love the look of this bundt. That salted caramel glaze is totally putting it overt he top. Yum!

    Reply

    • Toni Dash says

      Thank you so much. The glaze is the crowning glory I agree!

      Reply

  6. Amy @ A Healthy Life For Me says

    I think you are right if fall was a dessesrt, it would be pumpkin cake. I love both the fall season and pumpkin anything. I am in Cincinnati and Fall is one of the most beautiful seasons here with the different colors we get on our trees.

    Reply

    • Toni Dash says

      I bet it is Amy. I’m guessing you get a wider array of colors than what we do. I couldn’t believe one fall when I traveled to the East Coast how brilliant and how many colors the trees were. It’s my favorite time of year too.

      Reply

  7. Beth @ The First Year says

    This is so amazing! Can I order one?!

    Reply

    • Toni Dash says

      Ha! Come over for coffee and a piece, Beth!

      Reply

  8. Rivki Locker says

    I can never have too many pumpkin recipes. This looks amazing. That topping is so pretty.

    Reply

    • Toni Dash says

      I have to agree Rivki! It’s funny I really disliked pumpkin as a child. Dreaded the obligatory pie at Thanksgiving and now I can’t get enough once it’s in season.

      Reply

  9. sue/the view from great island says

    I totally agree with you, this is fall on a plate — stunning!

    Reply

    • Toni Dash says

      Thanks Sue!

      Reply

  10. Cindy Padgett says

    This sounds soooo good! I might make it (GFand DF) today! Thanks for the recipe 🙂

    Reply

    • Toni Dash says

      I hope you did make it Cindy. We are down to one lonely piece here and I can’t imagine how we are going to figure out who will get it!

      Reply
FREE EMAIL BONUS: Fast & Easy 15-Minute Recipes GET THE GUIDE!
Two taco lettuce wraps with toppings

5 FAST & EASY
15-Minute Recipes

Spending too much time in the kitchen?
These recipes are simple & perfect for any occasion!

FREE EMAIL BONUS