Best Caramel Bundt Cake Recipes

APPLE BUNDT CAKE WITH CARAMEL GLAZE

Steps:

• Set oven to 350°F.
• Set oven rack to second-lowest position.
• Grease a 12-cup bundt pan.
• In a bowl, sift flour, cinnamon, baking soda, baking powder and salt.
• Sprinkle 3 tablespoons of the flour mixture into the Bundt pan and tilt pan to coat.
• In another bowl, place the chopped apples and 2 tablespoons of the flour mixture; toss to coat.
• In another bowl combine 1-1/4 cups brown sugar, 1 cup white sugar, vegetable oil, eggs and vanilla; beat with an electric mixture until combined and thick (about 4 minutes).
• Gradually beat in the remaining flour mixture until combined.
• Fold in the chopped apple mixture and pecans into the batter.
• Transfer to prepared bundt pan.
• Bake for about 1 hour or until the cake tests done.
• Transfer the cake to a rack then prepare the caramel glaze.
• To make the glaze: melt butter in a small heavy-bottomed saucepan.
• Whisk in 1 cup brown sugar then the half and half or cream.
• Continue whisking until the glaze is smooth and comes to a boil.
• Add in 1 teaspoon vanilla, and remove from heat.
• Spoon about 1/4 cup of the hot glaze over the warm cake that is still in the pan.
• Let the cake sit for 15-20 minutes to absorb the glaze.
• Turn the cake onto a platter, then pour the remaining glaze over the cake.
• Let stand until cool (at least 1 hour) before slicing.

COCONUT RUM-RAISIN BUNDT CAKE WITH RUM-CARAMEL GLAZE

Steps:

• Preheat oven to 325 degrees. Butter a 12-cup Bundt pan; dust with flour, tapping out excess. Soak raisins in 1/2 cup rum.
• Whisk together flour, salt, and baking powder; set aside. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until smooth. Mix in eggs, one at a time. Add vanilla. On low speed, mix in flour mixture in three additions, alternating with two additions of 6 tablespoons cream each (12 total). Mix in raisin mixture and coconut. Transfer batter to prepared pan; smooth top.
• Bake, rotating about halfway through, until a cake tester comes out clean, about 1 hour 55 minutes. Let cool in pan on a wire rack 20 minutes. Run a thin knife around sides of cake; unmold. Let cool.
• Heat granulated sugar and 1/4 cup water in a small saucepan over medium heat, gently stirring occasionally, until sugar is dissolved and syrup is clear. Cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Let boil, gently swirling, until medium amber. Remove from heat. Carefully pour in remaining 1/4 cup rum and 2 tablespoons cream. Let cool, stirring, until thickened. Drizzle over cake.

ONE-BOWL CARAMELIZED BANANA BREAD BUNDT CAKE WITH SALTED CARAMEL GLAZE

Steps:

• Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
• In large microwavable bowl, mix butter, brown sugar and bananas. Microwave uncovered on High 1 minute 40 seconds to 2 minutes or until bananas are cooked and caramelized.
• Add cake mix, sour cream, vegetable oil and eggs. Beat with electric mixer on low speed 1 minute. Increase speed to medium; beat 2 minutes. Stir in walnuts. Pour into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
• Drizzle cake with caramel topping. Sprinkle with kosher salt.

CARAMEL-APPLE BUNDT® CAKE

Steps:

• Place apple chunks into a pot and cover with water; bring to a boil. Reduce heat to medium-low, add corn syrup, and cook until water has reduced, about 3 minutes. Pour off water and set softened apple aside.
• While apple is cooking, prepare glaze: Mix powdered sugar, melted butter, and vanilla together in a bowl; stir until desired viscosity. Set aside in a place where it will keep warm.
• Prepare caramel topping: Mix brown sugar and white sugar together in a bowl. Mix oil, milk, and corn syrup together in a second bowl.
• Place a medium saucepan over low heat. Alternate pouring in the dry and liquid mixtures, starting and ending with the dry. Cook and stir until boiling. Continue to cook and stir until caramel is about as viscous as pudding. Remove from the heat.
• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch fluted tube pan (such as Bundt®).
• Prepare cake batter: Mix flour, sugar, baking powder, salt, and baking soda together in a mixing bowl. Pour in melted butter, eggs, and softened, drained apple. Blend with a hand mixer, going from low speed to medium-high and back to low to evenly distribute the ingredients.
• Pour almost all of the batter into the prepared pan, leaving a very small amount for swirling. Randomly spoon caramel on top of the cake batter, then pour remaining cake batter on top. Drag a knife across the surface of the caramel and cake batter to create a swirling effect.
• Bake in the center of the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
• Remove from the oven and let cool in the pan for 10 minutes. Tap the pan firmly a few times and gently shake to loosen cake. Invert cake onto a plate, then immediately drizzle glaze on top and sprinkle with crushed almonds.

SPICED BUNDT CAKE WITH APPLE CARAMEL SAUCE

Steps:

• For caramel sauce:
• Combine sugar, cream of tartar, and 1/4 cup water in a medium saucepan over medium heat, stirring until sugar dissolves. Cook, without stirring and occasionally swirling pan for even cooking, until mixture turns a dark amber color. Remove from heat; slowly add apple cider, cream, vinegar, vanilla, and salt (mixture will bubble vigorously), whisking to combine. Return pan to medium heat and bring to a vigorous boil. Reduce heat to a simmer and cook, stirring to dissolve any caramel bits, for 1 minute. Remove from heat and let cool. Set aside. DO AHEAD: Caramel sauce can be made 1 week ahead. Cover and chill. Rewarm slightly before using.
• For cake:
• Arrange a rack in middle of oven and preheat to 350°F. Generously coat Bundt pan with nonstick spray. Place butter in a medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Carefully remove vanilla bean; pour brown butter into a medium bowl and chill until slightly firm, about 45 minutes.
• Pulse flour and almonds in a food processor until almonds are finely ground. Transfer to a large bowl. Whisk in baking powder and next 7 ingredients; set aside.
• Using an electric mixer on medium speed, beat brown butter, brown sugar, sugar, and 3/4 cup powdered sugar in a large bowl, frequently scraping down sides and bottom of bowl and beaters, until light and fluffy, about 5 minutes. Mix in lemon zest. Add eggs and yolks one at a time, beating to blend between additions; beat mixture until fluffy, about 3 minutes.
• Reduce speed to low. Add half of dry ingredients; mix until almost blended. Add milk and mix until almost blended. Add remaining dry ingredients; mix until batter is blended and smooth. Scrape into prepared pan. Tap pan gently on counter to even out.
• Bake until a tester inserted near the center of cake comes out clean and cake is dark golden brown and has begun pulling from sides of pan, 65-70 minutes.
• Transfer pan to a wire rack. Let cake cool in pan for 25 minutes. Invert cake onto rack and let cool completely, about 1 hour. DO AHEAD: Cake can be made 2 days ahead. Store airtight at room temperature.
• Dust cake lightly with powdered sugar. Drizzle caramel sauce over cake, allowing it to drip down sides and into grooves and crevices. Serve remaining sauce alongside.

CARAMEL APPLE BUNDT® CAKE

Steps:

• Combine heavy cream, butter, vanilla, and salt for caramel sauce in a small saucepan. Cook over medium-low heat until butter is melted and mixture begins to bubble, about 5 minutes. Remove from heat and keep warm.
• Combine sugar, corn syrup, and water in a large, light-colored saucepan with high sides. Cook over medium heat, swirling occasionally, until mixture is amber in color, 15 to 20 minutes. Reduce heat to low, and very carefully whisk in reserved cream-butter mixture; stir constantly as caramel mixture will bubble up and steam. Continue cooking over low heat, stirring occasionally, for 5 more minutes. Remove from heat. Set out 1/2 cup of caramel sauce for the cake, and reserve the remainder for the topping. Allow to cool to room temperature.
• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt® pan.
• Prepare cake: Whisk together flour, baking powder, baking soda, cinnamon, salt, and nutmeg in a bowl until combined.
• Beat together brown sugar, butter, and white sugar in a large bowl until light and fluffy. Beat in eggs, 1 at time, mixing well after each addition. Mix in applesauce, sour cream, reserved 1/2 cup caramel sauce, and vanilla until thoroughly combined. Add in 1/2 of the flour mixture, and mix until just combined. Mix in remaining flour mixture until just combined. Fold in diced apples. Pour batter into the prepared Bundt® pan and smooth into an even layer.
• Bake in the preheated oven until a bamboo skewer inserted into the cake comes out with a just few moist crumbs, 55 to 60 minutes. Allow cake to cool in the pan for 30 minutes. Gently run a knife around the edge to loosen and remove cake to a wire rack and cool completely, 15 to 30 more minutes.
• Just before serving, pour remaining caramel sauce over the top of the cake. If needed, reheat the caramel slightly to make it a pourable consistency.

ONE-BOWL CARAMELIZED BANANA BREAD BUNDT CAKE WITH SALTED CARAMEL GLAZE

Steps:

• Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
• In large microwavable bowl, mix butter, brown sugar and bananas. Microwave uncovered on High 1 minute 40 seconds to 2 minutes or until bananas are cooked and caramelized.
• Add cake mix, sour cream, vegetable oil and eggs. Beat with electric mixer on low speed 1 minute. Increase speed to medium; beat 2 minutes. Stir in walnuts. Pour into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
• Drizzle cake with caramel topping. Sprinkle with kosher salt.

CARAMEL BUNDT CAKE

Steps:

• 1. Preheat oven to 350 degrees F. Generously grease and flour a 10-cup Bundt pan.
• 2. Whisk together flour, baking powder, baking soda and salt. Set aside.
• 3. In a separate bowl, beat butter, sugar and brown sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
• 4. Gradually add flour mixture, alternating with buttermilk. Begin and end with flour mixture. Mix just until combined.
• 5. Transfer batter to prepared pan. Bake 35-40 minutes, or until a pick inserted into the center comes out clean.
• 6. Cool in pan for 15-20 minutes. Then transfer to a wire rack to cool completely.
• 7. To make the caramel sauce, combine sugar, condensed milk, corn syrup and salt in a heavy saucepan. Bring to a boil, stirring constantly. Continue to boil for 4-5 minutes or until mixture is smooth.
• 8. Remove from heat. Add butter and vanilla, and stir until butter has melted and mixture is smooth. Pour over cake. If you don't want to use all the caramel sauce poured over the cake, you can pour what you would like, and serve remaining sauce with the cake later.

APPLE CREAM CHEESE BUNDT CAKE W/CARAMEL PEC

Steps:

• 1.Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
• 2.Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
• 3.Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
• 4.Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
• 5.Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake. Garnish with pecans.

CARAMEL PEAR BUNDT CAKE

Steps:

• In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and baking soda.
• With a hand mixer cream butter and sugar on medium speed until fluffy, about 3 minutes.
• Add eggs and vanilla and mix until fully combined.
• In alternate batches, add dry ingredients and buttermilk, mixing until just combined.
• Fold in pears with a rubber spatula, scraping sides and bottom of mixing bowl. Transfer batter into the greased and floured 25 cm Bundt cake pan (or a silicone one).
• Bake in the oven for 50-55 minutes at 160C, or until a skewer inserted into center of cake comes out clean. Remove from oven and place pan on cooling rack.
• Using a wooden skewer, poke holes in the cake while it's still warm. Carefully pour the brown butter glaze over cake, making sure it gets in all of the holes. Let cake cool completely before removing from pan.
• When cake is inverted and placed on its serving plate, drizzle as much or as little caramel sauce as you'd like.
• Butter glaze:.
• In a small saucepan over medium-low heat, combine the butter, sugars, and vanilla. Cook until fully melted and allow to brown, being careful not to let the mixture boil.
• Caramel sauce:.
• In a medium saucepan over medium heat, combine sugar and water. Stirring constantly with a rubber spatula, heat until clumps form and then melt into thick, amber-colored liquid, being careful not to burn it.
• Carefully stir in the butter until it's melted, 2-3 minutes. Then very slowly drizzle in the heavy cream while stirring. The mixture will bubble and possibly splatter, so be careful. Allow it to boil for 1 minute, then remove from the heat and stir in the vanilla extract. Allow to cool, and reheat as necessary.

PRALINE BUNDT CAKE WITH SALTED CARAMEL SAUCE

Steps:

• For The Cake: Preheat oven to 350°. Spray a 15-cup Bundt pan with nonstick baking spray with flour; set aside.
• In a large bowl, beat butter at medium speed with an electric mixer until creamy, about 3 minutes. Add sugars and vanilla, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition.
• In a medium bowl, whisk together flour, baking powder and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Spoon batter into prepared pan.
• Bake for 45 minutes; loosely cover with aluminum foil and continue baking until a wooden pick inserted near the center comes out clean, about 45 minutes.
• Remove from oven and cool in pan on a wire rack 10 minutes. Remove from pan and cool completely on wire rack. Drizzle cake with Salted Caramel Sauce and sprinkle with about 1 cup Pecan Toffee pieces. Store at room temperature up to 5 days.
• For The Salted Caramel Sauce: In a medium saucepan, combine condensed milk and brown sugar. Bring to a boil over medium-high heat, whisking often. Reduce heat to medium-low and simmer 5 to 8 minutes, whisking often. Remove from heat; whisk in butter, vanilla and sea salt. Cool at least 20 minutes before using. Makes about 1 1/2 cups.
• For The Pecan Toffee: Butter a large rimmed baking sheet; set aside.
• In a large saucepan, combine sugar, butter, 1 cup water, vanilla and salt. Bring to a boil over medium-high heat; boil until a candy thermometer reads 285° or soft-crack.
• Pour onto prepared baking sheet. Sprinkle with pecans and let stand until set, about 30 minutes.
• Break into small pieces. Makes about 4 cups. Store in an airtight container at room temperature up to 5 days.

BANANA & CHOC BUNDT CAKE WITH PEANUT CARAMEL DRIZZLE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a 2.5-litre bundt tin (ours was 26cm in diameter) with some melted butter, making sure you get in all the crevices. Mix the cocoa with 50ml kettle-hot water and set aside to cool.
• Mash the bananas, then stir in the butter, milk, eggs and vanilla. In another bowl, combine the flour, bicarb, sugar and 1/2 tsp salt. Shake the bowl a few times to encourage any lumps of sugar to come to the surface, squeeze them through your fingers and mix again.
• Stir the banana mixture into the dry ingredients, then transfer half the cake mixture to another bowl. Add the cocoa mix, 50g yogurt and the chocolate chips to one bowl, and the remaining 100g yogurt and 50g peanuts to the other.
• Scrape the peanut mixture into the prepared tin, then spoon over the chocolate mixture. Swirl a skewer through the two cake mixtures to create a marbled effect. Bake on the middle shelf for 1 hr. Check the cake is cooked by inserting a skewer into the centre of the sponge - if it comes out coated in any wet mixture, return to the oven for 10 mins more, then check again. Cool for 15 mins in the tin, then transfer to a wire rack to cool completely.
• Mix the caramel with 1 tbsp milk to create a drizzly icing. Once the cake is cool, drizzle over the icing and scatter with the remaining peanuts. Will keep in a tin for four days.

SPICED BUNDT CAKE WITH APPLE CARAMEL SAUCE RECIPE - (4.5/5)

Steps:

• CARAMEL SAUCE: Combine sugar, cream of tartar, and 1/4 cup water in a medium saucepan over medium heat, stirring until sugar dissolves. Cook, without stirring and occasionally swirling pan for even cooking, until mixture turns a dark amber color. Remove from heat; slowly add apple cider, cream, vinegar, vanilla, and salt (mixture will bubble vigorously), whisking to combine. Return pan to medium heat and bring to a vigorous boil. Reduce heat to a simmer and cook, stirring to dissolve any caramel bits, for 1 minute. Remove from heat and let cool. Set aside. Caramel sauce can be made 1 week ahead. Cover and chill. Rewarm slightly before using. CAKE: Arrange a rack in middle of oven and preheat to 350°F. Generously coat Bundt pan with nonstick spray. Place butter in a medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Carefully remove vanilla bean; pour brown butter into a medium bowl and chill until slightly firm, about 45 minutes. Pulse flour and almonds in a food processor until almonds are finely ground. Transfer to a large bowl. Whisk in baking powder and next 7 ingredients; set aside. Using an electric mixer on medium speed, beat brown butter, brown sugar, sugar, and 3/4 cup powdered sugar in a large bowl, frequently scraping down sides and bottom of bowl and beaters, until light and fluffy, about 5 minutes. Mix in lemon zest. Add eggs and yolks one at a time, beating to blend between additions; beat mixture until fluffy, about 3 minutes. Reduce speed to low. Add half of dry ingredients; mix until almost blended. Add milk and mix until almost blended. Add remaining dry ingredients; mix until batter is blended and smooth. Scrape into prepared pan. Tap pan gently on counter to even out. Bake until a tester inserted near the center of cake comes out clean and cake is dark golden brown and has begun pulling from sides of pan, 65 to 70 minutes. Transfer pan to a wire rack. Let cake cool in pan for 25 minutes. Invert cake onto rack and let cool completely, about 1 hour. Cake can be made 2 days ahead. Store airtight at room temperature. Dust cake lightly with powdered sugar. Drizzle caramel sauce over cake, allowing it to drip down sides and into grooves and crevices. Serve remaining sauce alongside.

CHOCOLATE, ORANGE AND CARAMEL BUNDT CAKE RECIPE

Steps:

• Begin by making the marmalade. Place the sugar, vanilla and star anise into a saucepan and place over a medium heat. Cook until the sugar turns a golden caramel colour, swirling the pan as it cooks (do not stir)
• Deglaze the pan with the orange juice, then remove from the heat and mix until smooth. Pass through a fine sieve, then add the butter and vigorously whisk to emulsify the marmalade whilst still hot. Add the orange segments and set aside to infuse for at least 2 hours
• Set up a stand mixer with a paddle attachment. For the orange cake mix, place the butter and sugar into the bowl and beat until fluffy, then add the orange zest and trimoline. Slowly add the eggs a little at a time, then mix together the flour and baking powder and add to the mixture through a sieve. Remove from the stand mixer and set aside until required
• Repeat this process for the chocolate mix. Beat together the butter and sugar until fluffy, then add the trimoline. Slowly add the eggs a little at a time, then sieve together the flour, baking powder and cocoa powder and mix until smooth. Set aside until required
• Preheat an oven to 170°C fan/gas mark 3. Lightly grease a 22x11cm Kouglof or bundt tin, then use piping bags or a spoon to marble the 2 cake mixes together in the tin
• Bake for 20 minutes, then turn the tin and bake for a further 10-15 minutes, or until a skewer inserted into the cake comes out clean. Remove from the oven and leave to cool for 10 minutes before removing the cake from the tin. Allow to cool completely before decorating
• When the cake has cooled and the marmalade has infused, discard the pieces of star anise and vanilla from the marmalade. Place the cake onto a serving platter and spoon the marmalade over the top, ensuring the orange segments are nicely arranged. Finish by garnishing with star anise and cinnamon sticks, if desired

CARAMEL BUNDT CAKE

Steps:

• Cake Batter Preparaton: Preheat oven to 325 degrees. Mix eggs together. Add other ingredients. Beat until smooth. Grease Bundt pan. Cook cake for about 40 minutes. The cake will be done when it springs back when you touch it, or use a long toothpick and check that there is no runny interior. Glaze Preparation: Boil glaze ingredients for one minute, stirring constantly. Pour onto cake. Cover with plastic. This cake will keep for two days on counter top.