There’s something magical about the combination of pumpkin and yogurt—it makes cakes so tender, moist, and flavorful. Today, I’m excited to share my Pumpkin Cake with Dulce de Leche Drizzle! This cozy autumn dessert brings warmth and joy to the kitchen, and it’s just as perfect for a casual afternoon treat as it is for a special occasion.
I’ve always loved yogurt-based cakes for their light and fluffy texture, and as you already know, I also really like pumpkin! This recipe brings together the best of both worlds: the creamy richness of yogurt paired with the earthy, warm flavor of pumpkin and spices. The result? A cake that’s soft, aromatic, and visually stunning with its vibrant orange hue.
The dulce de leche drizzle is the ultimate finishing touch—it adds a rich, caramel-like sweetness that perfectly complements the pumpkin. But if you’re a fan of cream cheese frosting, feel free to swap it in. I can totally see it working beautifully here too!
Pumpkin Cake with Dulce de Leche Drizzle Recipe
Do you love baking with pumpkin? Then you’ll definitely want to try these other pumpkin-inspired treats I’ve shared:
- Make-Ahead Pumpkin Spice Latte
- Pumpkin Coconut Loaf
- Light-as-Air Pumpkin Bread
- No Knead Pumpkin Bread
And if you haven’t already tried it, this Blueberry Lemon Yogurt Cake is also a must!
Ingredients:
For the Cake
All-purpose flour
Ground cinnamon and Pumpkin Spice: I think the cinnamon is a must for this cake in terms of flavor so I wouldn’t really skip it. I also added some Pumpkin spice. The Pumpkin spice you can substitute that for 1/2 teaspoon each ginger, cloves, nutmeg, and allspice,
Baking powder and Baking Soda: Helps the cake rise, giving it a light and fluffy texture. Make sure it’s fresh for the best results.
Salt: Enhances the flavors.
Unsalted butter: Provides richness and moisture to the cake. If you only have salted butter, you can reduce the added salt in the recipe.
White Sugar and Brown Sugar: Sweetens the cake and contributes to its soft texture. You can use only white sugar if you wish but it will give your cake a different color and less of a caramel-like flavor.
Eggs: These give structure and moisture.
Pumpkin puree: Adds moisture, flavor, and color. You can use canned pumpkin (that’s what I did) or make your own by mashing cooked pumpkin or kabocha squash. Just remember pumpkin puree is just mashed pumpkin do not buy canned pumpkin pie filling, that is a different thing.
Plain yogurt: Keeps the cake tender and moist. I have not tried it, but I believe you can swap it with sour cream or Greek yogurt and it would probably work.
Vanilla extract: Enhances the overall flavor
For the Drizzle:
Dulce de Leche Recipe : See my fast and easy recipe of how to make dulce de leche. This is a great recipe, its ready in no time and you get to control the consistency of your dulce de leche. Alternatively, you can also buy Dulce de Leche, since that’s usually a thicker consistency, I recommend mixing it with a little whipping cream just until you reach a pourable consistency and then drizzle that over your cake. Don’t worry its just a little bit and your cake will still taste like dulce de leche. No one will know I promise!
Instructions:
To make the Pumpkin Cake, start by preheating your oven and preparing your pan. Whisk together the dry ingredients, then in another bowl, cream the butter and sugar. Add the eggs one at a time, followed by the pumpkin puree, yogurt, and vanilla extract. Gradually fold in the dry mixture until just combined. Pour the batter into the prepared pan and bake for about 45 minutes, or until a toothpick comes out clean. Let the cake cool completely before drizzling with dulce de leche.
Don’t worry if your cake cracks; it’s normal! Mine does every time. Since you’ll turn the cake upside down for decorating, the crack will be on the bottom and no one will see! If you notice a few small holes, that was me using a chopstick instead of a toothpick. It’s not an issue, as I didn’t poke all the way through, so they didn’t show once I turned the cake around.
Pumpkin Cake with Dulce de Leche Drizzle
Equipment
- 1 Bundt Cake Pan
Ingredients
For the Cake
- 3 cups all-purpose flour 330g
- 1 tablespoon ground cinnamon 6g
- 1 tablespoon pumpkin spice 6g
- 2 teaspoons baking powder 8g
- ½ teaspoon baking soda 2g
- Pinch of salt 1/4 teaspoon
- 1 cup unsalted butter softened (200g)
- 1 cup white sugar 200g
- ½ cups brown sugar 100g
- 4 large eggs
- 1 cup pumpkin puree 250g
- 1 cup plain yogurt 250g
- 1 teaspoon vanilla extract
For the dulce de leche drizzle:
- 1 recipe of homemade dulce de leche see below
- OR
- 1 can of store-bought dulce de leche thinned with whipping cream as needed
Instructions
- Preheat the oven to 350°F (180°C). Grease and flour a 10-inch (26 cm) bundt pan.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, cinnamon, pumpkin spice, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy.
- Add eggs: Beat in the eggs one at a time, mixing well after each addition.
- Incorporate wet ingredients: Mix in the pumpkin puree, yogurt, and vanilla extract until smooth.
- Combine: Gradually fold the dry ingredients into the wet mixture using a spatula, stirring gently until just combined. Avoid overmixing to keep the cake light and fluffy.
- Bake: Pour the batter into the prepared Bundt pan. Bake for approximately 50 -70 minutes or until a toothpick inserted into the center comes out clean. Oven times may vary, so check starting at the 50-minute mark. Keep in mind this is a large cake, so don't be alarmed when it does take a little longer to bake.
- Cool: Let the cake cool completely in the pan before removing it and adding the dulce de leche drizzle.
Dulce de Leche Drizzle Options
Option 1: Homemade Dulce de Leche
- Prepare dulce de leche: Make my quick and easy homemade dulce de leche. Once ready, let it cool down slightly so it’s still warm enough to drizzle.
- Drizzle: Pour the warm dulce de leche over the cooled cake.
Option 2: Store-Bought or Thick Dulce de Leche
- Thin the dulce de leche: If using store-bought dulce de leche or if your homemade version is too thick, add whipping cream a little at a time to achieve a pourable consistency. Start with a tablespoon of cream, and whisk or mix until it reaches the right consistency. Adjust the amount based on how thick your dulce de leche is. Note: The amount of cream will vary depending on the brand or thickness of the dulce de leche.
- Drizzle: Once thinned, drizzle it over the cake.
Notes
Nutrition
How to Serve
For an extra cozy touch, serve your pumpkin cake slightly warm with a generous drizzle of dulce de leche over the top. This cake also pairs beautifully with a hot cup of coffee or spiced tea, making it the perfect companion for a relaxing afternoon. And if you prefer to swap the dulce de leche for cream cheese frosting I forgive you 😉 The cake itself i wonderful.
How to Store
To keep your pumpkin cake fresh, store it in an airtight container at room temperature for up to 3 days. If you’d like to extend its shelf life, you can refrigerate it for up to a week—just be sure to bring it back to room temperature before serving for the best texture.
For longer storage, you can freeze the cake (without the dulce de leche drizzle) for up to 3 months. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag. When ready to enjoy, thaw it overnight in the fridge before adding the dulce de leche or any other topping of your choice.
Did you try this recipe?
I’d love to hear how it turned out for you! Your feedback helps others who are thinking about giving this recipe a chance. Leave a comment below and let me know what you think! 🌟
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