Hooray! Fall is here and it’s time to make all of the pumpkin desserts- like today’s easy Pumpkin Spice Bundt Cake with Caramel Glaze– it has toffee bits in it too but the recipe name was too long already!

I love how these fall flavors come together in this delicious dessert- and the best part of all is that it is based on a cake mix, making it super easy to whip up.

How to Make Easy Pumpkin Spice Bundt Cake with Caramel Glaze

You can find the printable recipe below- but here is a quick rundown of how this deliciousness all comes together.

I started with a box of Spice Cake Mix (Duncan Hines “Perfectly Moist Spice Cake” Mix to be exact)–If you have any trouble finding a spice cake, you can use the recipe that I used here (which is a yellow cake mix with spices & pumpkin added): Pumpkin White Chocolate Chip Cupcakes

Next, combine the rest of the ingredients and mix for a couple of minutes. Fold in the toffee bits and pour into your greased/floured bundt cake pan. (This recipe works for pumpkin spice layer cakes also!)

As with most bundt cake recipes, this recipe takes longer to bake than if we were making a layer cake. I baked mine at 325 rather than 350 because I was using a dark colored bundt cake pan which means that it gets hotter than the light colored shiny ones. It was ready after about 45-50 minutes–just keep an eye on it as bake times may vary.

When the cake springs back when lightly touched, or when you test with a toothpick and only a few crumbs are attached, it is ready!

For the Caramel Glaze…

I love pumpkin and caramel together and so I wanted to use a caramel sauce on top (sprinkled with more toffee bits)! If you’d rather use store bought caramel, that is great too.

The caramel glaze is optional- It’s fine to leave out for several hours (we left the glazed cake out overnight and survived-haha) but I would probably refrigerate to be on the safe side if you’re making it the day before or if you have leftovers.

To make the glaze, it’s super easy. It’s just a matter of melting the butter in a saucepan, add the brown sugar and remaining ingredients (see recipe below), and stir until it begins to boil. Then reduce to low heat, let it simmer for 5-6 minutes, and it’s ready! It will thicken as it cools and so wait until it reaches the consistency you like best before adding it to the cake.

There are some really great caramel sauces out there that you can buy at the store, but homemade caramel sauce just tastes SO good that it’s worth the extra few minutes if you have the ingredients!

Pumpkin Spice Bundt Cake with Caramel Glaze- Doctored Cake Mix Recipe

This easy, super moist Pumpkin Spice Bundt Cake with Caramel Sauce is SO amazing and it all starts with a cake mix! Perfect for fall!

Ingredients

For the Cake

1 Package Spice Cake Mix ( I used Duncan Hines Super Moist Spice Cake Mix 15.25 oz (432g) Plus 5 Tablespoon flour (42g) ******See my note below
1/2 c. (100g) Granulated Sugar
1/2 c.107g) vegetable oil
1 cup (235g) pumpkin (Not pumpkin pie filling). We use Libby's 100% Pure Pumpkin--15 oz. can (425 grams)
1/2 cup (121g) milk
1 tsp (4g) vanilla
4 eggs
Toffee Bits- (optional) I used Heath Toffee Bits- 3/4 cup and folded into batter plus additional to sprinkle on top

For the Caramel Sauce (I halved my usual recipe since we don't need much)

1/4 stick (28g) unsalted butter (if using salted butter, do not add additional salt)
1/2 cup (109g) light brown sugar (packed into measuring cup)
1/4 cup (63g) heavy cream
1/4 teaspoon (1g) salt
1/2 teaspoon (2g) vanilla extract
1 1/2 teaspoons (9g) light corn syrup

Instructions

For the Pumpkin Spice Bundt Cake

Preheat the oven- I preheated to 325 F because my bundt pan is dark. If you are using a lighter/shiny pan, you can bake at 350.
Lightly grease/flour your bundt cake pan
In the bowl of your mixer, add the cake mix, 5 Tablespoons flour, (hand whisk to blend the flour into the cake mix), sugar, vegetable oil, vanilla, pumpkin, milk, and eggs.
Beat on medium speed for 2 minutes until well blended. Scrape the sides and bottom of the bowl half way through. Fold in the toffee bits.
There will be about 6 1/2 cups of batter.
Bake in preheated oven for 45-50 minutes. or until it springs back to the touch.
Allow to cool, still in the pan, on a cooling rack for about 5 minutes before flipping it out onto your cake plate or pedestal.

For the Caramel Sauce

Using a medium size sauce pan (deep enough to prevent boil over) melt the butter over medium heat.
Add the brown sugar and the remaining ingredients.
Stir to blend, try to keep mixture off the sides of the pan. Once the mixture begins to boil, reduce the heat to low.
Cover the pot and simmer for 5 to 6 minutes, check the pot making sure it will not boil over. Keep in mind that the caramel thickens as it cools.
Makes 1/2 cup caramel. Recipe can be doubled (I usually use twice this amount when making layer cakes and using as a filling and topping). Caramel can be stored in the refrigerator in an airtight container for 2 weeks.

Decorating the Cake

I like to allow the caramel to cool off enough that it has thickened but is still soft enough to drip partially down the cake.

You can spoon it over the cake, or if you want more control, place it in a piping bag (or ziplock) with the tip snipped away and drizzle onto the cake. Then sprinkle with toffee bits. Yum!