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Pumpkin Spice Buttermilk Bundt Cake with Dark Salted Caramel Glaze - BoulderLocavore.com

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.
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


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 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.


Cake recipe adapted from Epicurious.


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