The Kitchn: Bake a better Bundt cake this fall
1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
For the salted caramel sauce:
1/3 cup granulated sugar
1 tablespoon water
1/2 cup heavy cream, at room temperature
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1 tablespoon unsalted butter
1/2 teaspoon fine salt
Arrange a rack in the middle of the oven and heat to 350 F. Generously butter and flour the sides and tube of a 12-cup Bundt pan or coat with cooking spray; set aside.
Make the cinnamon streusel: Mix the sugar and cinnamon together in a small bowl; set aside.