Pumpkin Bundt Cake with Salted Caramel Sauce
A sweet tribute to the autumn harvest, our premium Bundt cake mix makes it easy to bake a moist, tender pumpkin cake that tastes as wonderful as it looks. Drizzling it with our salted caramel sauce makes the dessert especially decadent, but you could also simply lightly dust the cake with confectioners’ sugar.
- Williams-Sonoma Pumpkin Bundt Cake Mix (includes cake mix and pumpkin puree packets)
- 4 eggs
- 12 Tbs. (1 1/2 sticks/185 g) unsalted butter, melted and cooled
- 1/2 cup (125 ml) milk
- 1 cup (8 fl. oz./250 ml) Williams-Sonoma Salted Caramel Sauce
Have all the ingredients at room temperature.
Position a rack in the lower third of an oven and preheat to 350°F (180°C). Butter and flour a 10-cup (2.5-l) Bundt pan.
Put 1/2 cup (95 g) of the cake mix in the bowl of an electric mixer fitted with the flat beater. Add the eggs and beat on low speed until just combined, about 1 minute. Add the melted butter, increase the speed to medium-high and beat for 3 minutes. Add the remaining cake mix, the pumpkin puree and milk, reduce the speed to low and beat until just combined, about 1 minute.
Pour the batter into the prepared pan and, using a rubber spatula, spread evenly. Bake until a toothpick inserted into the center of the cake comes out clean, 50 to 55 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely.
To serve, in a small saucepan over low heat, warm the caramel sauce until just warm. Using a spoon, drizzle a quarter of the caramel sauce over the cake. Cut the cake into slices and serve with the remaining caramel sauce alongside. Serves 16.
Williams-Sonoma Test Kitchen