Pumpkin Cake with Caramel Walnut Sauce

Sometimes I get these ideas in my head and I just can’t get them out.

This cake was one of them.

It was a combination of a few different recipes and ingredients that I had on hand, and I’m glad this was one idea I didn’t ignore.  This cake is sweet, but the spices help cut through the rich caramel sauce and give it that perfect fall flavor.

Sorry I have been a bit absent the past couple weeks, Mikey and I are moving!  So I will warn you now that I may not be baking that often as we get settled.  We’re not moving anywhere exotic, just closer to downtown…but a move is a move and we have gathered a LOT of junk over the past two years!

Thanks for sticking with me, loyal blog readers.

You’re the best.

Here’s to hoping our move goes swimmingly and that our new place warrants amazing natural light for taking pictures of food 🙂

Recipe: Pumpkin Cake


3 3/4 Cups All-Purpose Flour

1 1/2 Teaspoons Baking Powder

1 Teaspoon Baking Soda

1 Teaspoon Salt

1/2 Teaspoon Cinnamon

2 Cups Sugar

1 1/2 Cups Butter, Softened (3 Sticks)

6 Eggs

1 Cup Canned Pumpkin Pie Mix (If you used canned pumpkin instead, add 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, 1 teaspoon cinnamon and a pinch of clove.  I thought I had plain pumpkin but didn’t and had to improvise a bit.)

3/4 Cup Milk


Preheat oven to 350 degrees.

Grease and flour a 12-cup bundt pan.

In a medium bowl, sift together flour, baking powder, soda, cinnamon and salt and set aside.

In the bowl of an electric mixer, cream together butter and sugar until fluffy.  Scrape down sides and add eggs, one at a time, mixing well after each addition.

Add pumpkin mix and stir together.  Once mostly combined, add flour alternately with the milk until fully combined.

Pour batter into prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Remove pan from the oven and let cool about 10 minutes, while you make the caramel glaze.

Once glaze is made, remove cake from pan and spoon warm caramel sauce over cake. Serve while still warm and enjoy!

Recipe: Caramel Walnut Topping


3/4 Cup Brown sugar

1/2 Cup Butter

1/4 Cup Whipping Cream

1 Cup Walnuts, toasted and chopped.


Place butter, sugar and cream in a small saucepan over medium heat. Melt together and bring to a boil. Let boil about 3 minutes, stirring frequently.  Stir in walnuts and remove from heat. Let cool until warm and spoon over warm cake and serve!


4 thoughts on “Pumpkin Cake with Caramel Walnut Sauce

  1. Pingback: Seasonal Apple Cake with Cinnamon Glaze | Mikey's In My Kitchen

  2. Pingback: Pumpkin Bread (The Best) | Mikey's In My Kitchen

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