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Pumpkin Latte Bundt Cake with Salted Caramel Drizzle

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Pumpkin Latte Bundt Cake with Salted Caramel Drizzle is the ultimate fall treat! This moist and flavorful bundt cake captures the cozy essence of pumpkin spice lattes, topped with a rich salted caramel drizzle. Perfect for gatherings or just indulging yourself, this cake is a delightful way to embrace autumn flavors. Your kitchen will smell like a café, leaving everyone eager for a slice!

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 cup salted butter (melted)
  • 3 large eggs (room temperature)
  • 2 tsp vanilla extract
  • 1/4 cup heavy cream (for drizzle)
  • 1/2 cup semi-sweet chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and grease/flour a bundt pan.
  2. In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
  3. In another bowl, beat together granulated sugar, brown sugar, melted butter, eggs, pumpkin puree, and vanilla until creamy.
  4. Gradually fold dry ingredients into the wet mixture until just combined.
  5. Pour batter into the prepared bundt pan and bake for 50-60 minutes or until a toothpick comes out clean.
  6. For the salted caramel drizzle, heat sugar in a saucepan until golden brown; carefully stir in cream and add salt. Let cool slightly before drizzling over the cake.

Nutrition

Keywords: For gluten-free options, substitute regular flour with a gluten-free blend. Add chocolate chips or nuts for extra texture. Store leftovers in an airtight container at room temperature for up to four days.

Find it online: https://homelytastes.com/irresistible-pumpkin-latte-bundt-cake-with-salted-caramel/