If you’ve never made homemade toffee, then you’re missing out. It’s the unexpected flavor that pairs perfectly with pumpkin! This Pumpkin Toffee Bundt Cake brings together the two flavors in a light and fluffy cake, that’s finished with the rich toffee topping. You have a little crunch from pecans, the soft cake and the sweet toffee topping. It doesn’t get any better than this cake for a fall dessert.
I love making bundt cakes and I think it’s part of my southern heritage. They’re so beautiful with the 360 curves and those curves make the perfect “drip” effect when you add topping. Don’t let the shape discourage you, they’re quite easy to make. I’ll walk you through every step to getting that perfect Bundt Cake!
Whether you’re making this Pumpkin Toffee Bundt Cake as dessert for a family meal or it’s part of your Thanksgiving dessert table, you’re going to love the flavor combination. It’s unique, unexpected and delicious in every way.
Looking for even more great pumpkin desserts for fall? Here are my top-rated pumpkin desserts that readers can’t get enough of:
Pumpkin Toffee Bundt Cake Recipe
The type of bundt pan you use is going to make all the difference. I trust NordicWare Bundt Cake Pans for their sturdiness and even baking. Then, it’s all about preparing the pan before baking and how you remove the cake that’s going to make all the difference. I also use a stand mixer for making the batter.
When To Make This Pumpkin Toffee Bundt Cake
This cake is bursting with flavors of fall, but you can make it any time of the year since it calls for canned pumpkin. It’s a fantastic showstopper dessert that’s great for a special occasion or holiday. I make it for Thanksgiving or for Sunday night family dinner.
It’s a bit touchy if you’re trying to transport the cake. With the toffee sauce, it’s hard to transport if you’re trying to bring the dessert to a party or event. I recommend using a cake carrier, with handles, if you want to bring the cake somewhere.
Making Pumpkin Toffee Bundt Cake For Thanksgiving
I think this cake is a fantastic show stopper dessert for Thanksgiving. Everyone raves about it! If you have a nut allergy issue, just don’t add the pecans on top. Making the cake ahead of time won’t cause it to dry out at all. Make the cake the day before Thanksgiving and keep it covered. If I use a cake stand, I loosely cover it with plastic wrap.
Typically, I always have a little extra toffee sauce. Don’t throw out your toffee sauce! Place it in the refrigerator and just stir it if you want to serve individual pieces with extra sauce. It’s irresistible with vanilla ice cream and I could eat the toffee sauce by itself.
What To Serve With Your Cake
This cake is great on it’s own and it’s so moist with the sauce. However, I love it with a few scoops of vanilla ice cream. The light cake with the cool ice cream is a great combination. You can also pair it with pumpkin ice cream for an added fall touch. Homemade whipped cream is another option if you want something creamy.
How To Keep Your Leftover Cake Fresh
After you’ve baked your Pumpkin Toffee Bundt Cake, you’ll want to keep it fresh. You can either cover it in plastic wrap, if it’s on a cake stand, or you can transfer pieces to an airtight food storage container. For best freshness, enjoy the cake within 3-4 days of baking. I like to heat mine in the microwave for 10-15 seconds if you want to enjoy it warm.
Can You Freeze Pumpkin Toffee Cake?
Yes! This pumpkin cake is so easy to freeze. Use plastic wrap or freezer bags to store the cake. You want to prevent freezer burn as much as possible. The cake will last in the freezer for up to three months. Let it thaw to room temperature, on the countertop, before enjoying again. You can also reheat it in the microwave for a few seconds after it has thawed.
Tips For Removing Your Cake From The Bundt Pan
Here’s the key – be patient. Let your cake cool completely before you flip your bundt cake over. If you’re still having issues, which can happen, there are certain tricks that you can do. The more ornate the bundt pan design is, the harder it might be to remove your cake. Don’t despair – here are some tips to follow:
- Generously use non-stick cooking spray in every nook-and-cranny. Use a spray that has flour in it (Baker’s Joy).
- Let the cake cool completely before you even attempt to remove it from the pan.
- If it sticks, hit the bundt cake pan with a spoon to loosen it.
- If the sides are sticking, use a knife around the edges.
- Flip it onto the cooling rack and walk away – let gravity take over.
- If all else fails – let the toffee sauce hide the imperfections!
Why Did My Cake Bake Unevenly On The Bottom?
You’re going to invert your bundt cake onto a cake plate. So essentially, the cake bakes upside down. A common problem with bundt cakes is the bottom being uneven when you flip it because it bakes up towards the center of the tube pan. You can invert your cake onto the cake plate and then AGAIN onto another plate, so the bottom is facing up. Use a bread knife to gently level the bottom of the cake. Flip it back over onto your cake plate and add the toffee sauce.
What You’ll Need From The Store:
- Unsalted Butter
- Granulated Sugar
- All-Purpose Flour
- Pumpkin Pie Spice
- Baking Powder
- Baking Soda
- Kosher Salt
- Pumpkin Puree
- Vanilla Extract
- Heavy Whipping Cream
- Light Brown Sugar
- Chopped Pecans (toasted)
- Baker’s Joy Baking Spray
Directions To Make The Pumpkin Toffee Bundt Cake
Preheat the oven to 350 degrees. Spray your 15-cup bundt pan with Baker’s Joy Baking Spray and set it aside. In a large bowl, beat 1 cup butter and granulated sugar with a mixer on medium speed until fluffy (about 3-4 minutes, stopping to scrape the side of the bowl).
Add eggs, one at a time, beating well after each addition. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda and salt. With the mixer on a low speed, gradually add the flour mixture to butter mixture while alternating with pumpkin. Begin and end with the flour mixture – beat well after each addition.
Pour batter into the prepared pan. Bake until a wooden toothpick comes out clean, about 1 hour. Let it cool in the pan completely before flipping onto your cake stand or plate.
For the toffee sauce: In a medium saucepan, bring cream, brown sugar and remaining 1/4 cup butter to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low; simmer until thickened (about 15 minutes) while continuing to stir. Let the sauce cool completely.
Pour the sauce over the cooled cake. Garnish with your chopped toasted pecans. Serve with vanilla ice cream, whipped cream and extra toffee sauce.
- 1 Cup + 1/4 Cup Unsalted Butter (divided), Softened
- 2 Cups Granulated Sugar
- 4 Large Eggs
- 3 Cups All-Purpose Flour
- 1 Tablespoon Pumpkin Pie Spice
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Kosher Salt
- 1 (15 oz) Can Pumpkin Puree
- 2 Teaspoons Vanilla Extract
- 2 Cups Heavy Whipping Cream
- 1 Cup Light Brown Sugar, Firmly Packed
- Garnish: Chopped Toasted Pecans
1. Preheat the oven to 350 degrees. Spray your 15-cup bundt pan with Baker's Joy Baking Spray and set it aside. In a large bowl, beat 1 cup butter and granulated sugar with a mixer on medium speed until fluffy (about 3-4 minutes, stopping to scrape the side of the bowl).
2. Add eggs, one at a time, beating well after each addition. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda and salt. With the mixer on a low speed, gradually add the flour mixture to butter mixture while alternating with pumpkin. Begin and end with the flour mixture - beat well after each addition.
3. Pour batter into the prepared pan. Bake until a wooden toothpick comes out clean, about 1 hour. Let it cool in the pan completely before flipping onto your cake stand or plate.
4. For the toffee sauce: In a medium saucepan, bring cream, brown sugar and remaining 1/4 cup butter to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low; simmer until thickened (about 15 minutes) while continuing to stir. Let the sauce cool completely.
5. Pour the sauce over the cooled cake. Garnish with your chopped toasted pecans. Serve with vanilla ice cream, whipped cream and extra toffee sauce.
- To make the Pumpkin Toffee Bundt Cake for Thanksgiving, bake it the day beforehand and cover for 24 hours before serving. It'll still be fresh and moist.
- Substitute chopped walnuts or no nuts, if desired.
- Store leftovers in an airtight container. Leftover toffee sauce can be kept in the refrigerator and stirred before serving.
- Cake can be frozen for up to 3 months. Let it thaw to room temperature before serving.
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Amount Per Serving: Calories: 505Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 117mgSodium: 332mgCarbohydrates: 76gFiber: 2gSugar: 50gProtein: 7g
Nutrition is calculated by a third party. Actual values may vary.
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