Pumpkin Cake with Warm Vanilla and Cinnamon Sauce

This pumpkin cake is easy to make (one-bowl recipe!), delicious and super soft. With the warm vanilla sauce, it’s even more delicious!

There are two main reasons why I love this cake:

1. All cakes are better when baked in a pumpkin pan 😉
2. The warm vanilla sauce and cinnamon (warm warning: it’s incredibly delicious drizzled over this cake).

Bundt Cake Dough

Don’t let the words “bundt” and “cake” scare you! This Pumpkin Cake Batter is so easy to make. This is a one pot recipe!

Whisk together all ingredients except the flour:

• Canned Pumpkin
• Sugar (granulated and brown)
• The egg
• The oil
• Baking powder + baking soda + salt
• Cinnamon + Nutmeg + Cloves

Once the dough is added, the mixture is just a few steps away from meeting the Bundt pan (don’t overdo it!).

What size Bundt die should I use?

Bundt molds and their oddly precise dimensions can be a bit confusing.

Here are some tips that may help you:

• The most common types of bundt pans are 9- or 10-inch bundt pans (all of my bundt recipes use this size pan).
• These pans may also be labeled 12-cup bundt pans.
• If your bundt pan is labeled “12-cup bundt pan,” that means 12 cups of batter/liquid will fill to the brim: you don’t want to cook 12 cups of batter in a 12-cup bundt pan or It will flow
• Fill the bundt pan more than 2/3 to 3/4 full

I’ve found that almost all of the bundt recipes I’ve made (from internet searches, my grandmother’s book, etc.) work in a 9- or 10-inch bundt pan like this one.

Warm vanilla and cinnamon sauce.

Part of what makes this pumpkin cake so special is the vanilla and cinnamon sauce.

Served warm and drizzled over a soft, moist cake, this pumpkin cake takes it to the level of holiday- and fun-worthy dessert (yet it’s easy enough to make any day of the week!).

If you’re wondering about the benefits of serving your cake with a warm, velvety sauce, look no further than these testimonials:

• Cranberry Coffee Cake with Warm Vanilla Sauce
• Rhubarb Crumb Cake with Warm Vanilla Sauce
• Apple Speckled Cakes with Warm Vanilla Sauce
• Coconut and Blueberry Cake with Lemon Chutney (Not Like the Others😂)

Or… skip the sauce.

This pumpkin cake + sauce has the flavor of sticky toffee pudding. It means I love him.

However, if you’re looking for a pumpkin spice cake on its own, you can skip the sauce!

This pumpkin cake is really delicious with or without the sauce.

You can even sprinkle the top of your pumpkin cake with powdered sugar. Or could you whip up a dollop of whipped cream lightly sweetened with cinnamon to serve with a slice of cake?

With a delicious cake like this, you can’t go wrong!

Pumpkin Cake with Warm Vanilla and Cinnamon Sauce

Yield: 12 servings

Prep Time: 35 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 50 minutes

Ingredients

Cake:

• 1 can (15 oz) (425 g) pumpkin puree
• 1 ¾ cups (370 g) granulated sugar
• ¾ cups (170 g) vegetable or canola oil
• ½ cups (106 g) light brown sugar
• 3 large eggs
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon salt
• ¼ teaspoon ground cloves
• 2 ½ cups (355 g) all-purpose flour

Frosting:

• 6 tablespoons (85 g) butter, cut into pieces
• ¾ cup (159 g) granulated sugar
• ¾ cup (173 g) heavy cream or evaporated milk
• ½ teaspoon vanilla extract
• ¼ teaspoon ground cinnamon

Instructions

1. Preheat the oven to 350 degrees F (if your pan has a deep coating, reduce the oven temperature to 325 degrees).
2. Grease a 12-cup Bundt cake pan with butter or shortening, sprinkle lightly with flour, and shake off excess flour. Set it aside. (If your pan is non-stick, you won’t need flour and can just grease the pan.)
3. For the cake, add the pumpkin, granulated sugar, oil, brown sugar, eggs, baking powder, baking soda, cinnamon, nutmeg, salt and cloves to a large bowl. Stir until the ingredients are well combined.
4. Add flour and mix until dry streaks disappear. Try not to mix too much.
5. Pour the mixture into the prepared pan and spread evenly.
6. Bake for 55-65 minutes until the top springs back slightly when touched.
7. Let the cake cool in the pan for 5-10 minutes. Flip it onto a serving plate.
8. To prepare the sauce, add the butter, sugar and cream to a medium saucepan. Bring the mixture to a simmer, stirring occasionally, and simmer for 5-6 minutes. Remove the pot from the heat, and add the vanilla and cinnamon.
9. Serve pumpkin cake sliced ​​and drizzled with hot sauce over top.

Notes

Make ahead: The sauce can be made ahead and stored in the refrigerator for up to a week (maybe more). Reheat before serving. The cake can be made up to a day ahead and covered well overnight. The cake can be served warm or at room temperature.