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Lighter Chocolate Pumpkin Bundt Cake with Salted Caramel

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A moist, tender chocolate pumpkin bundt cake made lighter with applesauce and Greek yogurt, topped with a salted caramel drizzle. Perfect for fall gatherings or a cozy treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 cup (200g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 2 tsp pumpkin pie spice
  • ½ tsp salt
  • 1 cup (240g) unsweetened pumpkin puree
  • ½ cup (120g) unsweetened applesauce
  • ¼ cup (60g) plain Greek yogurt (full-fat or 2%)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 tbsp canola or vegetable oil
  • ½ cup (120ml) hot water
  • For the Salted Caramel Drizzle:
  • ½ cup (100g) light brown sugar, packed
  • 2 tbsp (28g) unsalted butter
  • 3 tbsp (45ml) heavy cream
  • ¼ tsp sea salt (flaky, like Maldon)
  • ½ tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-cup Bundt pan thoroughly with butter and dust with cocoa powder; tap out excess.
  2. In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, pumpkin pie spice, and salt until no lumps remain.
  3. Make a well in the center of the dry ingredients. Add pumpkin puree, applesauce, Greek yogurt, eggs, vanilla extract, and oil. Whisk gently until just combined (a few lumps are fine).
  4. Pour hot water into the batter and whisk until smooth. The batter will be thin. Scrape bottom of bowl with a spatula to incorporate.
  5. Pour batter into prepared Bundt pan. Tap pan on counter a few times to release air bubbles. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  6. Let cake cool in pan on a wire rack for exactly 15 minutes. Then invert onto rack and cool completely, about 1 hour.
  7. While cake cools, make caramel: In a small saucepan over medium heat, combine brown sugar, butter, and heavy cream. Stir constantly until butter melts and mixture comes to a gentle simmer. Let bubble for 2-3 minutes, stirring, until slightly thickened. Remove from heat and stir in vanilla and sea salt. Let cool for 5 minutes (it will thicken more).
  8. Once cake is completely cool, drizzle salted caramel over the top. Serve immediately or let caramel set for 10 minutes for cleaner slices.

Notes

Do not skip the hot water—it blooms the cocoa for a moist crumb. Grease the pan thoroughly with butter and cocoa powder to prevent sticking. Let cake cool exactly 15 minutes before turning out. Caramel can be made thinner by adding a teaspoon of warm water if it gets too thick. Store cake in an airtight container at room temperature for up to 3 days; do not refrigerate. Unfrosted cake can be frozen for up to 3 months.

Nutrition

Keywords: chocolate pumpkin bundt cake, lighter cake, salted caramel, fall dessert, healthy cake, pumpkin cake, bundt cake

Find it online: https://breezybake.com/lighter-chocolate-pumpkin-bundt-cake-with-salted-caramel-55-characters/