Another transfer over from my old site. I made some bread pudding today and it reminded me of the Pumpkin Bread Pudding I made last November, which then reminded me of this pumpkin shaped cake. Filled and drizzled with caramel, recipe HERE.


Caramel Walnut Pumpkin Spice Bundt Cake


  • 4 c flour
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp ground ginger
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1 c 2 sticks unsalted butter, room temperature
  • 2 1/2 c brown sugar
  • 4 eggs
  • 1 c buttermilk
  • 1 1/2 c canned pumpkin puree seasoned with cinnamon, ginger, cloves


  • Baking Pam spray a bundt pan.
  • Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
  • Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes.
  • Add eggs, one at a time, beating well after each addition and scraping down sides of bowl.
  • Alternate flour mix and buttermilk, ending with buttermilk.
  • Beat until just combined.
  • Add pumpkin puree, and beat until combined.
  • Pour batter into prepared pan.
  • Bake at 350°C until golden and a wooden skewer inserted into the center comes out clean, about 55-60 minutes.
  • Let cool on a wire rack.


I used a pumpkin bundt cake mold. Once the cakes were completely cool, I leveled off the bottoms of each mold, Scooping out the middle of the bottom half a bit. I sprinkled the inside with roasted walnuts and some of the caramel sauce. Place the top on and drizzle the entire thing with caramel.

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