Salted Caramel Pudding Cake is a moist caramel bundt cake topped with a rich glaze. A dessert combining sweet and salty that’s perfect for any occasion!

Salted Caramel Pudding Cake

Are you looking for a new dessert recipe?

Salted Caramel Pudding Cake is a moist caramel bundt cake topped with salted caramel glaze. It’s the perfect combination of sweet and salty that will be loved by any dessert lover!

You don’t need to be an expert baker to create this moist and delicious Salted Caramel Pudding Cake. This cake is easy enough for even novice bakers to whip up on their own at home. With just one taste, you’ll know why everyone loves this recipe!

Follow our step by step instructions below to learn how to make our Salted Caramel Pudding Cake recipe now!

Here’s how to make it.

• Prep Time: 15-20 minutes 
• Bake Time: 1 hour 
• Total Time: 1 hour 20 minutes 
• Makes: 12 Servings 

Equipment Needed

• 9″ bundt pan
• hand mixer
• large glass mixing bowl
• 2x medium glass mixing bowl
• small glass mixing bowl
• measuring cups
• measuring spoons
• whisk
• cooling rack
• medium saucepan

Ingredients

Cake Ingredients 

• ¾ cup sweet cream butter, softened
• 1 ½ cups sugar 
• 1 small bowl of instant caramel pudding (regular) 
• 4 large eggs 
• 1 ¼ cups whole milk 
• ⅓ cup canola oil 
• ½ tsp pure vanilla extract 
• 1 ¾ cups all-purpose flour 
• 3 Tbsp cornstarch 
• 4 tsp baking powder 
• ½ tsp sea salt 
• nonstick baking spray

Sauce Ingredients

• ½ cup sweet cream butter 
• 1 cup light brown sugar (packed) 
• ⅔ cup heavy whipping cream 
• 1 cup sifted powdered sugar 
• ½ tsp sea salt 

Instructions

Cake Instructions

Preheat the oven to 350 degrees F.

Prep a 9 inch bundt pan with nonstick baking spray. 

Place the sweet cream butter and sugar into a large mixing bowl and use an electric mixer to cream the two together for about 4 minutes

Increase the mixer speed to high and add the pudding mix to the bowl, then whip until blended.

Add the eggs to the bowl one at a time, beating after each addition. 

Place the milk, oil, and vanilla in a small bowl and whisk to combine. 

Add the milk mixture to the butter mixture, stirring as you go until the mixture is completely blended. Set aside. 

Place the flour, cornstarch, baking powder and salt into a medium glass bowl and whisk together. 

Slowly add the dry mixture to the wet ingredients using an electric mixer set on low.

Continue to mix the ingredients until all of the flour ingredients are mixed with the wet ingredients and the cake batter forms. 

Remove the electric mixer from the bowl and use a rubber spatula to completely blend everything together, making sure you do not over mix. 

Pour the batter into the prepared bundt pan. 

Bake at 350 degrees for 60 minutes.

Remove the cake from the oven to check if it’s done. You can check this by inserting a toothpick in the center of the cake. If the toothpick comes out clean then the cake is done. If the toothpick comes out with batter on it then return it to the oven. Continue to bake for another 5 minutes and check again. If still not done, return to the oven. Continue this process until the toothpick comes out clean. 

Take the cake out of the oven and let cool while it’s still in the pan for 15 minutes. 

After the 15 minutes have passed, turn the bundt cake upside down on a cookie rack. If the cake doesn’t come out easily, leave it on the rack for another 5 – 10 minutes, allowing the cake to loosen from the cake pan on its own. 

Once the cake is out of the pan, let it cool completely. 

Sauce Instructions

Place the butter, sugar, and heavy cream into a medium saucepan and whisk together over medium heat.

When the sauce ingredients begin to bubble, continue to gently whisk for 4-5 minutes. The sauce will thicken and become dark in color. 

Pour the sauce into a deep mixing bowl and allow it to cool to room temperature for 20-40 minutes.

Once the sauce has cooled, divide it in half and set one half aside. 

Add the powdered sugar and salt to one of the bowls of sauce.

Use an electric mixer on a high speed to whip the mixture until a thick glaze forms. If necessary add 1-3 tablespoons of heavy whipping cream to make the thick glaze. Pour this over the top of the cake and allow it to set. 

Drizzle the other half of the sauce over the top of the cake. 

Cut the cake into 12 slices and serve.

Serve and enjoy!

If you are looking for a dessert recipe that is perfect for snacking or celebrating, this Salted Caramel Pudding Cake will be your new go-to. The moist caramel bundt cake topped with salted caramel glaze makes it perfectly sweet and salty! You probably have all or most of the ingredients in your pantry right now so don’t hesitate to try it out today!

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