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Pumpkin Bundt Cake with Date Caramel Sauce

4.85 from 13 votes

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Pumpkin Bundt Cake is all about fall! Spicy, sweet, filled with apples, pecans,  and dripping with a Medjool date caramel topping. This recipe is plant-based, and dairy and egg-free. Enjoy this pumpkin bundt cake for breakfast or on a lazy afternoon with a cup of coffee. This seasonal cake is perfect to take and share. Trust me, it’s that good!

Pumpkin Bundt Cake with coffee, pumpkins, apples, and candle in background

Raise your hand if you sometimes like a little something sweet for breakfast! (Raising my hand…) Notice, I said a *little* something sweet. Because this pumpkin bundt cake is not overly sweet, it’s perfect for breakfast, brunch, or to enjoy with your afternoon coffee. Bursting with pumpkin, apple, and caramel goodness; it hits the spot.

For some other great seasonal breakfast or brunch ideas, try my Puff Pastry Apple Cranberry Strudel, Apple Dumplings Made in the Instant Pot, or Pumpkin Spice Crescent Rolls. Check out this post with all the vegan pumpkin recipes – both sweet and savory – from Veggie Fun Kitchen!

And if you are just looking for more vegan pumpkin yummy sweets, try:

Slice of Pumpkin Bundt Cake on a green plate
Serve up a warm slice of Pumpkin Bundt Cake. Not too sweet for breakfast or brunch.

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bundt cake with caramel sauce and pecans on top

Ingredients needed to make apple pumpkin bundt cake:

  • coconut sugar
  • all-purpose flour
  •  salt for the cake and for the caramel date sauce
  • baking Soda
  • baking powder
  • pumpkin pie spice
  • ground cinnamon
  • pumpkin puree NOT premixed pumpkin pie filling
  • vanilla extract (used for the cake as well as the date caramel sauce)
  • apple cider vinegar
  • plant milk – I use vanilla almond milk for extra yumminess (use for cake as well as for caramel sauce)
  • pure maple syrup
  • vegetable oil 
  • Medjool dates pitted and soaked in hot water
  • You will also need a basic bundt pan

How to make the best apple pumpkin bundt cake

Step 1: Prepare the ingredients

Preheat the oven to 350°. Grease and flour your bundt pan. It’s best to use a simple bundt pan for this recipe or even a tube pan. The chunky fruit might stick to the sides as it cooks and it’s much easier to release the cake from the pan if there aren’t too many nooks and crannies.

Mix the apple cider vinegar and plant milk together and let the mixture sit while you are preparing the other ingredients. This makes a “sour milk” and will help with depth of flavor and with rising.

plant milk with vinegar in it starting to sour
Add the vinegar to your plant milk to turn it sour like buttermilk.

Peel and chop the apples. This recipe calls for two apples and I always use two different kinds for flavor variety – usually a Granny Smith and then a sweeter red or yellow apple. Peel and chop the apples into small bite-sized pieces.

yellow and green chopped apples on cutting board
Use two different varieties of apples for depth of flavor. I used a Granny Smith and Golden Delicious in this recipe.

Chop the pecans if they are not already chopped. You could also use walnuts in this cake if you prefer – but pecans make me happier than walnuts do!

Step 2: The dry ingredients

Mix together the dry ingredients ensuring no clumps. Once you mix the wet ingredients into the dry, you only want to mix enough to moisten well.

If you don’t have coconut sugar you can swap it for white or brown sugar. Brown sugar is more similar in flavor but holds a little extra moisture. This cake is plenty moist without any extra added in. So be aware it might take a little longer to bake. White sugar is an easy swap but lacks the depth of flavor – it’s just sweet.

I do recommend using coconut sugar in this recipe. You can find it on your grocer’s shelf near the sugars – or sometime near the organic or health foods. Or you can buy coconut sugar on Amazon if you are having trouble finding it.

Step 3: The wet ingredients

Mix together the wet ingredients including the soured plant milk and the canned pumpkin. Make sure to buy canned pumpkin puree – not the premixed pumpkin pie filling.

If you want to make your own pumpkin puree, make sure to use the best pumpkin for the job. Don’t use the same type of pumpkin you carve into a jack-o-lantern. Use a sugar pumpkin or something similar instead. This post about making pumpkin puree from Old World Garden Farms gives the best options.

Step 4: Mixing it together

Mix together the dry and wet ingredients. I like to put the dry ingredients in a large bowl and pour the wet ingredients into the dry.

Fold in the chopped apples and pecans. This is why it’s important to have them chopped and prepared ahead of time. Mix with a large spoon until everything is mixed together and moistened. You don’t want to mix any longer than necessary.

Step 5: Bake and cool

Place your bundt cake into a preheated oven. I like to place it on a cookie sheet on the center rack. This bundt cake is very dense and will take an hour to bake – maybe a little longer. I’ve adjusted the ingredients because a reader was having difficulty and emailed me. (Thank you, Kate!) But have now cooked this recipe 3 times today to make sure!

You will know when it’s done because the top will be browned and when pressed slightly, will rebound.

Take it out of the oven on the cookie sheet. Allow to set on a cooling rack for about ten minutes. Carefully turn it onto the cooling rack. If it doesn’t come out immediately then give it a bang and let gravity take its course. If you have properly greased and floured your pan and checked for any spots you missed, you should not have any trouble.

The Medjool Date Caramel Sauce

While the cake is cooking, you will have time to make the Medjool date caramel sauce. Medjool dates make a thick plant-based caramel sauce. Try my Coconut Date Syrup poured on top of a thick stack of Banana Nut Pancakes.

Not familiar with Medjool dates yet? You are in for a yummy surprise! Read 13 Surprising Facts About Medjool Dates )and How to Cook with Them).

Use 18 pitted Medjool dates. Soak the pitted dates in hot water for about 30 minutes while the cake is cooking. Simply drain and blend in a high-speed blender along with almond milk, vanilla, and a little salt.

 Here is a trick I use to get the caramel sauce to look “drizzled” and not glopped on: I put it in a pastry bag and simply squeeze it out where I want it to go.

pumpkin bundt cake with caramel sauce drizzled on top with a pastry bag
Use a pastry bag to drizzle the caramel date sauce on top.

Serving suggestions

Top with chopped pecans and some golden sugar sprinkles for fun and this cake is ready to go! This pumpkin bundt cake is best warmed up and deliciously served with a cup of coffee or hot tea.

Another icing alternative

You could also pour a rich butter glaze over the top instead of the caramel date sauce. Try my Classic Buttery Donut Glaze, Browned Butter Glaze, Brown Sugar Cinnamon Glaze, or Maple Glaze (coming soon


Many of my recipes are oil-free, yet this pumpkin bundt cake recipe does contain oil. Honestly, the taste and texture of this cake are better when made with a little oil. When I make this cake to take and share with others, I want it to be the tastiest it can be. Vegan food can already feel like foreign territory to people who don’t eat this way. I want my friends to talk about how awesome my plant-based food is and ask for the recipe.

If you want to make it oil-free, then sub in your favorite fruit puree. I suggest unsweetened apple sauce for this cake. It will be moist and delicious!

Can’t find pumpkin pie spice?

Make your own homemade pumpkin pie spice – it’s so easy!

jar of pumpkin pie spice against seasonal background of cinnamon sticks, leaves, and whole cloves.

The printable recipe card for apple pumpkin bundt cake

Did you love this recipe? Want to share the love? It would thrill me to no end if you could leave five ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ stars and even a comment. Did you know that this will help google to find this recipe when others are looking for something similar? Thanks, Cindy

Pumpkin Bundt Cake with coffee, pumpkins, apples, and candle in background

Pumpkin Bundt Cake with Chopped Apples

Pumpkin Bundt Cake with Chopped Apples is egg-free and dairy-free.  It has all the flavors of fall with chopped apples, pumpkin, maple syrup, pecans, and topped with a date-caramel sauce made with Medjool dates.  Serve warm with coffee or tea.
4.85 from 13 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Pumpkin Bundt Cake, Vegan Cake
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 18
Calories: 206kcal
Author: Cindy Rainey


  • basic bundt or tube cake can


Dry Ingredients

  • 1 3/4 cup coconut sugar
  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 1/2 Tablespoon baking Soda
  • 1 teaspoon baking powder
  • 1 Tablespoon pumpkin pie spice
  • 1/2 Tablespoon ground cinnamon

Wet Ingredients

  • 2/3 cup plant milk I used vanilla almond milk
  • 1 Tablespoon apple cider vinegar
  • 1 15 ounce can solid pumpkin NOT premixed pumpkin pie filling
  • 2 teaspoons vanilla
  • 1/4 cup pure maple syrup
  • 1/3 cup vegetable oil (see recipe note)

Other Cake Ingredients

  • 2 apples, peeled and chopped I use 2 different kinds for variety
  • 1/2 cup pecans

Date- Caramel Sauce

  • 18 Medjool dates pitted and soaked in hot water
  • 1 cup plant milk I used vanilla almond milk
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon sea salt


Bundt Cake

  • Preheat oven to 350° and grease and flour bundt pan.  Set aside.
  • Mix the apple cider vinegar with the plant milk. Set aside.
  • Peel and chop apples into small pieces. Chop pecans if not already chopped. Set both aside.
  • Mix all wet and dry ingredients together in separate bowls. When you mix the wet ingredients, you can add in the soured plant milk.
  • Add dry ingredients at once to wet ingredients and mix together by hand till moistened.
  • Fold in the chopped apples and pecans.
  • Put in 350° oven for about an hour or until sides are pulling away and the cake feels firm-ish on top.  
  • Take out of oven and allow to cool slightly before turning onto serving plate.

Date-Caramel Sauce

  • While the cake is cooking you can prepare the date-caramel sauce.  Pit 18 Medjool dates and soak in very hot water for about 30 minutes or until very soft and almost mushy.
  • Drain water and put into a high-speed blender along with almond milk, vanilla, and sea salt.
  • Blend on high for about 3 minutes until all in smooth and fully incorporated into a “caramel sauce”.
  • Put caramel sauce in a pastry bag to artfully drizzle on top of cake.  Add pecans to garnish and a chunky sugar if desired. I found a pretty gold sugar by Wilton.
  • Best served warm.


Please see the special note about the oil in the post at the end.  For a truly whole food plant-based recipe, one doesn’t use oil – of course, one might not use flour either…pick your battles.   You can sub in unsweetened apple sauce. It will still be moist and delicious.  It honestly is better with the oil though so as this is a “make and take” type of recipe, I included it this time.  The choice is yours.
Make sure to inform anyone you serve this cake to that it contains nuts. 


Calories: 206kcal | Carbohydrates: 46g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 347mg | Potassium: 231mg | Fiber: 2g | Sugar: 29g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg
By on September 24th, 2018

About Cindy Rainey

Veggie Fun Kitchen by Cindy Rainey
Welcome to Veggie Fun Kitchen where you will learn to recreate family favorites the plant-based/vegan way! Let me know if I can help. I'm here for you.

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19 thoughts on “Pumpkin Bundt Cake with Date Caramel Sauce”

  1. I guess I’m really vegan ignorant. Is vegetable oil not plant based. I do use olive oil when cooking for my friends who are vegan. Is that a no no? Oh, and your cake looks luscious, by the way.

    • Hi – I’m glad you asked the question! Oil is definitely vegan. I consider myself a whole food plant based vegan and this is where it gets a little tricky. The terms “plant-based” and “vegan” have one very huge thing in common: they both exclude animal products. There are differences though. For example, most vegans will not eat honey whereas plant-based eaters might. Vegan is more of a lifestyle which includes the food choices but also includes not wearing or purchasing or participating in events that use animals; while plant-based eaters might use animal products or participate in animal-use events. Plant-based eaters limit, as much as possible, processed foods that a vegan-eater might find acceptable. A great example of this would be potato chips -vs- a baked potato. A potato chip would be okay with a vegan but not a plant-based eater – they would eat a baked potato instead. So oil, which is considered to be totally processed and stripped of it’s useful plant properties would not be as acceptable to a whole-food plant-based eater. Recipes on this blog are both vegan and plant-based. Any time there are exceptions I point it out and allow the user to decide it if fits within their eating philosophy. Hope this answered the question. Again, thanks for asking and I hope you enjoy the recipe!

    • Thanks! Caramel is tricky if you are trying to go vegan. You can do a caramel with coconut cream (which I’m working on), but this is a wonderful no fat and natural sweetener (the dates) alternative.

    • Wow that is really shocking! I’ve never had any baked good cook for over two hours at 350°. I hope it turns out for you and I would definitely get an oven thermometer to check your oven just in case. I’m so sorry it’s failed for you:( This is really a delicious cake.


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