Coconut Pumpkin Bundt Cake with Coconut Caramel

Jump to Recipe Print Recipe

This coconut pumpkin bundt cake drizzled with coconut caramel has the flavor of fall. This oil-based cake enriched with pumpkin puree, pumpkin spice, and coconut cream is moist, light, and airy.

A pumpkin bundt cake on a cake stand. — Coconut Pumpkin Bundt with Coconut Caramel

Don’t you just love this time of the year? The weather is so gorgeous, and we’ve been having some fun entertaining with friends. I made this cake to take to a friend’s place this week, and it was such a hit! Especially the coconut caramel. I promised them I would post the recipe as soon as I got home. One of the ladies wanted to make it for her family’s Thanksgiving dinner, as her parents from the US were coming to visit her.

I love pumpkins, so at this time of year, I take one of my pumpkin recipes with me anywhere I visit. Often, people will enjoy it and not even realize it has pumpkin puree in it.

About this cake

Everything about this cake says, ‘fall’—the colors, the taste, the flavors!! I love pumpkin, and this time of year, I’m all about pumpkin puree and spice.

The recipe is simple and easy. It uses oil instead of butter, which gives us a light and airy sponge that soaks up all that wonderful caramel.

You can make this a coconut pumpkin cake or replace the coconut cream with sour cream to make a pumpkin bundt cake, as I did with my chocolate chip pumpkin cake.

Unlike the classic caramel, which is made with milk, I used coconut cream for this recipe, and the flavor was out of this world. If you’ve never tried coconut caramel, you are in for a treat.

Of course, you can eat it on its own, but I highly recommend this glaze, as it is truly wonderfully light and moist.

A slice of pumpkin bundt cake on a plate. — Coconut Pumpkin Bundt with Coconut Caramel

Ingredients and substitutes

Coconut cream—This coconut cream has the only coconut flavor you have here. I use thick coconut cream from the can.
In fact, I do not shake the can when removing it from the pantry, so the liquid at the bottom stays undisturbed. When I open the can, I get this thick, luscious coconut cream. But regular coconut cream works just as well.
Pumpkin puree – I have used homemade pumpkin puree for this recipe, but canned works just as well
Brown sugar – You can also use white sugar, but the molasses in the brown sugar enhances the caramel flavor. I highly recommend light brown sugar to still get a nice pale color for the cake.
Pumpkin spice—As always, I’m using my homemade pumpkin spice, but you can also grab one at the store.
Oil—I prefer to use oil in this batter,, as I think it keeps the cake moist and light. I highly recommend flavorless cooking oil.

Step-by-step instructions

Cake

Preheat the oven to 160 °C / 320°F.
Grease and dust with flour in a 6-inch bundt pan for baking.
Pro tip – You can also use two 6-inch round pans to make this a layer cake.
In a bowl, combine flour with baking powder, baking soda, salt, and pumpkin spice.
In the bowl of a stand mixer with the whisk attachment, whip eggs with sugar until light and foamy – ribbon stage.
Pro tip – Start by whipping the eggs for a minute, then gradually add the sugar. This will ensure you get a nice volume for your cake.
Next, gradually add the oil, followed by the coconut cream.
Then, add the pumpkin puree and vanilla extract.
Finally, add the flour mixture and mix until just combined.
Pro tip – Never overmix a cake batter once you add flour to prevent the formation of gluten.
Pour batter into your prepared bundt pan or cake pans.
Bake for 45 to 50 minutes or until a skewer inserted in the center comes out clean.
Cool in the pan for 10 minutes, then invert onto a cooling rack and cool completely.
Pro tip – Cut the dome off the cake to ensure it is straight before you glaze it.

Caramel

Place the sugar and water in a deep heavy-bottomed saucepan over medium heat.
As the sugar starts melting, shake the pan just enough to mix it and prevent burning.
Pro tip – You want to avoid sugar crystals, so keep shaking just when necessary.
When the sugar starts caramelizing, reduce the heat and let it slowly become a deep amber color.
Pro tip – Reducing the heat will prevent the sugar from burning.
Add the coconut cream very carefully, as the caramel will rise and become very steamy. Let the bubbles settle.
Then, add butter and stir slowly with a heatproof spatula.
Remove from the heat and add the pumpkin spice and vanilla extract.
Let the caramel cool for a few hours until it is a thick pouring consistency.
Pro tip – I highly recommend making the caramel a day in advance if you want to use it immediately on the cake.

Glaze

Pour the caramel over the cooled cake, making sure to cover the top completely. Serve any extra along with the cake.
Tip: If the caramel is too thick, heat it in the microwave for just 10 seconds at a time until it has a thick pouring consistency.
I sprinkled some desiccated coconut over the cake for garnish.

Frequently asked questions

How long will this cake keep?

This cake will keep at room temperature for 2 days and in the fridge for up to a week. Make sure to keep leftover cake wrapped well in the fridge to prevent drying out.

Can you freeze this bundt cake?

Yes, this cake freezes beautifully without the glaze for a month or more. The condensation makes the glaze quite messy.

What other glazes can I use for this pumpkin bundt cake?

Try caramel sauce, butterscotch sauce, white chocolate ganache, or cream cheese frosting.

Can I add chocolate chips to this pumpkin bundt cake?

Absolutely, you can add 1/2 cup of chocolate chips to the cake as we did in our chocolate chip pumpkin cake.

Can I use butter instead of oil for this cake?

No, this cake works better with oil, but you can use this pumpkin cake or this pumpkin spice cake. Both are butter-based and absolutely delicious. You can bake them in a bundt pan as suggested in the recipe notes

Veena Azmanov