Pumpkin Bundt Cake Recipe

My first post restoring my blog was obviously going to be about cake! So I really want to share this recipe I found and tested for you to try at home too 🙂

I don’t want to say that this is the BEST pumpkin cake recipe but everyone that received a piece gave rave reviews! The pumpkin cake is topped with a toffee sauce and chopped walnuts. The ingredients are simple and straightforward and it is the perfect dessert for a fall dinner party.


1 1/4 cups unsalted butter (room temp)
2 cups sugar
4 eggs (room temp)
3 cups flour
1 tbsp pumpkin pie spice
2 tsp baking powder
1 tsp baking soda
1 tsp salt
15 oz can of pumpkin
2 tsp vanilla extract
2 cups heavy whipping cream
1 cup light brown sugar
handful of chopped walnuts


  1. Preheat oven to 350F. Butter and flour a bundt cake pan.
  2. In a large bowl, beat 1 cup butter and sugar until fluffy. Add eggs, beating well after each addition.
  3. In a second bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda and salt.
  4. Slowly add the flour mix to the butter mix, alternating with pumpkin, but beginning and ending with flour. Make sure to beat just until ingredients are combined.
  5. Add in vanilla and pour batter into the cake pan.
  6. Let cook for 50 min-1 hour (depending on your oven). Then let cake cool and remove from pan.


  1. To make the sauce, bring the heavy whipping cream, brown sugar and 1/4 cup butter to a boil over medium-high heat, stirring frequently.
  2. Reduce heat to medium-low and simmer until thickened, about 15 minutes.  Then pour this into a glass measuring cup and put it in the fridge to cool. Once cooled, pour over cake and top with chopped walnuts.



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