This Fall, try this fun way to dress up a boxed cake mix! Pumpkin Cake with Salted Caramel Glaze is a scrumptious flavor combination. The simple pumpkin bundt cake is made using a boxed cake mix and a few extras to make it special. Next comes a sweet caramel glaze, all topped with sea salt!
This cake was inspired by an extra special Starbucks drink. I have always loved their Pumpkin Spice Latte. Years ago I was getting coffee with a friend when she asked for a PSL with a drizzle of caramel and sea salt. Mind blown!
Ever since, it’s how I’ve been ordering my PSL. It also turned into this gorgeous cake!
This dessert is a simple pumpkin cake topped with a homemade caramel glaze and sprinkled with sea salt. If one dessert can represent Fall, this is it!
Pumpkin and caramel go so well together, and the sea salt takes it to the next level.
What are some of the ways you are kicking off the Fall season? I’m probably a little too obsessed with pumpkin, but I know I’m not alone in that!
- 1 Yellow cake mix
- 1 Vanilla pudding mix
- 3 eggs
- 1 cup pumpkin puree
- 1/2 cup melted butter
- 1/2 cup buttermilk (or 1/2 cup milk and 1/2 tbsp lemon juice)
- 1/2 tsp pumpkin pie spice
- 1 1/2 cups heavy cream
- 3/4 cups packed brown sugar
- 1 tbsp corn syrup
- 1 1/4 tsp vanilla
- pinch salt
- Sea Salt to top the cake
- Preheat oven to 350. Grease and flour a bundt pan.
- In a medium bowl, combine the cake and pudding mixes. Add in the eggs, pumpkin, butter, buttermilk and pumpkin pie spice. Mix well.
- Pour the dough into the bundt pan. Bake for 35-45 minutes.
- Cool in the pan for 15 minutes, remove from pan and place on a wire rack. Cool completely.
- Stir cream, brown sugar and corn syrup in a saucepan on medium high. Bring to a boil.
- Stir until the glaze begins to thicken and remove from the heat. Stir in vanilla and pinch of salt.
- Stir with a wooden spoon until thickened and cooled slightly. If it's still really runny, add more brown sugar, bring to a boil, and cool again.
- Pour the caramel glaze over the cake. Sprinkle with sea salt.
This recipe was originally posted on A Savory Feast on September 25, 2014. The pictures and text have been updated but the recipe is the same.