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The Kitchn: Bake a better Bundt cake this fall

By Kelli Foster on

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

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.

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