Brown Butter Pumpkin Caramel Bundt Cake Recipe

Lightly spiced with a tender crumb and a caramel drizzle, this Browned Butter Pumpkin Caramel Bundt Cake is full of autumn flavour and makes a lovely addition to your Thanksgiving table.

This Browned Butter Pumpkin Caramel Bundt Cake belongs on your dessert table this season. Between browned butter, ginger red sugar and fresh roasted pumpkin, it delivers deep, comforting fall flavours.

We recently returned from a short, unexpected trip and found the season flirting between summer and fall — sandals one day, sweater weather the next. Despite the mixed signals, this cake is undeniably autumnal: warm spices, rich browned butter and pumpkin combine into a cake that tastes like the season.

I found an old Ralph Lauren tablecloth while reorganizing and it inspired the photos’ cozy, bohemian vibe. It even reminded me of using it before for another cake, so the purchase wasn’t wasted after all.

This Bundt cake is a refreshed version of a recipe I’ve used for years. The ginger red sugar (often used in Asian cooking) adds a subtle spicy aroma and depth. Combined with browned butter and roasted pumpkin, the result is rich, cozy and balanced — everything a fall dessert should be.

An optional pumpkin simple syrup soak and a pumpkin caramel drizzle make the cake even more irresistible. Note that the dark exterior after soaking is intentional — it comes from the simple syrup and doesn’t mean the cake is overbaked.

I used a decorative Crown Bundt pan for this cake. Bundt pans with detailed designs can be dramatic, but they also require a bit of care. Here are a few practical tips to get the best results:

Wash new pans with warm soapy water and a non-abrasive cloth before first use to remove any manufacturing residue. Avoid the dishwasher unless the manufacturer specifies it’s safe.
Generously grease the pan with a reliable cake release or a traditional butter-and-flour method. For chocolate cakes, use cocoa powder instead of flour to avoid white residue.
For pans with intricate details, press a small amount of batter into the crevices with an offset spatula before pouring in the rest. This helps prevent gaps and minimizes air pockets.
Fill the pan according to the recipe’s leavening — roughly three-quarters full is a good rule for many cakes. For this recipe I filled the pan nearly to the top.
Let the cake cool in the pan for about 15 minutes before inverting. If you’re short on time, chilling briefly in the fridge helps it release cleanly.
Bake on a sheet pan to catch spills or overflow. It saves cleanup and protects your oven, especially useful when testing recipes.

With those tips in mind, head to the kitchen and bake this Browned Butter Pumpkin Caramel Bundt Cake for your family and friends. It’s tender, warmly spiced and finished with a pumpkin caramel that elevates every slice.

Wishing you a Thanksgiving filled with loved ones and delicious bites. Happy Thanksgiving!

I Sugar Coat It

Browned Butter Pumpkin Caramel Bundt Cake

4.67 from 3 votes

Lightly spiced, with a tender crumb and caramel drizzle, this Browned Butter Pumpkin Caramel Bundt Cake is bursting with the flavours of fall. A perfect addition to your Thanksgiving table!

Print Recipe

Prep Time
15

Cook Time
55

Total Time
1 10

Servings:
1

Course:
Dessert

Ingredients
Method

Ingredients

Bundt:

195 grams browned butter liquid
384 grams granulated sugar
36 grams ginger red sugar or brown sugar, unpacked
4 large eggs
6 grams vanilla bean paste
425 grams pumpkin puree fresh or canned, not pumpkin pie filling
298 grams unbleached all-purpose flour
8.5 grams baking soda
7.5 grams pumpkin spice
5 grams salt

Caramel:

240 g pumpkin puree
340 g 35% coconut milk
450 g brown sugar
1.5 g pure vanilla extract
7.5 g ground cinnamon
2.5 g ground ginger
1 g freshly grated nutmeg
0.5 g ground clove
1.5 g sea salt

Simple syrup:

118 grams water
96 grams sugar
2 grams pumpkin spice extract
5-10 grams bourbon

Method

To make the Bundt:

Preheat oven to 350ºF. Generously coat the Bundt pan with cake release or a butter-and-flour method, paying attention to crevices. Place the pan on a sheet pan and set aside.
In a medium bowl, whisk together the flour, baking soda, pumpkin spice and salt. Set aside.
In the bowl of a stand mixer, combine the browned butter, granulated sugar and ginger sugar. Using the paddle attachment, beat on medium until lightened and fluffy.
Stop the mixer and add the eggs and vanilla. Beat on medium until incorporated. Add the pumpkin puree and mix until combined, scraping the bowl as needed.
Reduce speed to low and add the flour mixture. Mix until fully incorporated, scraping the sides of the bowl as needed.
Use an offset spatula to press batter into the Bundt pan’s details, then add the remaining batter. Tap the pan to settle the batter and remove air pockets.
Bake on the middle rack for 55–60 minutes. Cool in the pan for about 15 minutes, then invert onto a rack and cool completely.

To make the caramel:

In a large heavy saucepan over medium heat, melt the sugar until it reaches an amber-gold colour.
Remove from heat and slowly pour in half the cream, stirring with a wooden spoon. Use caution to avoid burns.
Whisk the mixture until smooth, then whisk in the remaining cream, pumpkin puree and vanilla. Add spices and salt, then let cool.
Once cooled, pour the caramel over the cake. Store leftovers in a sealed jar in the refrigerator.

To make the simple syrup:

Combine the water and sugar in a small saucepan and bring to a boil.
Remove from heat and cool slightly, then stir in pumpkin spice extract and bourbon.
Allow to cool completely. Transfer to a squeeze bottle or use a pastry brush to soak the cake.