Grilled Pumpkin Bundt with Smoky Caramel

How to Make Grilled Pumpkin Bundt with Smoky Caramel

1. 1

   Step 1: Char and roast the pumpkin on the grill

   Active 15 min · Passive 35 min

   Halve 1 medium sugar pumpkin (or use 2 small), scoop out seeds, and brush the cut faces lightly with a bit of the butter (from the total butter listed). Place cut-side down over direct medium heat for 5–8 minutes to develop char marks, then move the halves to the cooler (indirect) side of the grill, cover, and roast until fork-tender, about 25–30 minutes. Remove, let cool 20–30 minutes (passive), then scoop the flesh, puree until smooth and measure 2 cups of charred pumpkin purée.

   For this step

   • 2 cupsPumpkin purée (char on the grill first)
   
2. 2

   Step 2: Brown the butter and mix the batter

   Active 20 min · Passive 15 min

   Brown 8 tablespoons of the unsalted butter in a light-colored skillet over medium heat until foam subsides and solids turn deep golden and nutty; remove from heat and cool 5 minutes, reserving about 2 tablespoons for the glaze/greasing. In a large bowl whisk together 1 cup of the granulated sugar (from the 1.5 cups total), the 1/2 cup packed dark brown sugar, 3 eggs, the 2 cups charred pumpkin purée, and 1 tsp ground cinnamon and 1 tsp smoked sea salt. Stir in the warm brown butter. In a separate bowl sift (or whisk) 2 cups all-purpose flour with 2 tsp baking powder, then fold dry ingredients into the wet until just combined. Let the batter rest 10 minutes (passive) to hydrate.

   For this step

   • 2 cupsAll-purpose flour
   • 2 teaspoonsBaking powder
   • 1 teaspoonSmoked sea salt
   • 10 tablespoonsUnsalted butter (total; most for browning, reserve ~2 tbsp for glaze/greasing)
   • 3 piecesLarge eggs
   • 1 teaspoonGround cinnamon
   
3. 3

   Step 3: Prepare Bundt pan and bake the cake on the grill

   Active 15 min · Passive 50 min

   Preheat the grill for two-zone cooking: medium heat (aim for ~350°F/175°C) with one side direct and one side indirect. Grease a 10–12 cup Bundt pan with the reserved butter (about 2 tbsp) and dust lightly with flour. Pour batter into the pan and set it on the indirect side, over a drip pan if possible; cover and bake on the grill for 45–55 minutes, rotating the pan once halfway for even color, until a toothpick comes out with moist crumbs. When done, remove the pan to a cool spot and let the cake rest in the pan about 20 minutes (passive) before inverting onto a rack.
   
4. 4

   Step 4: Make the smoky charred-caramel glaze

   Active 10 min · Passive 5 min

   Use the remaining 1/2 cup granulated sugar (from the total 1.5 cups) and the 2 tablespoons of reserved butter: in a small heavy pan or cast-iron skillet over direct heat, melt the sugar, stirring gently as it caramelizes to a deep amber (watch closely to prevent burning). Stir in the butter off heat and a small pinch of smoked sea salt to taste. For extra smoke and a slightly charred edge, briefly hold the pan or spoon of glaze over direct heat or use a kitchen torch to singe tiny spots, then let the glaze cool and thicken 3–5 minutes (passive) before using.
   
5. 5

   Step 5: Glaze, toast marshmallows (optional), slice and serve

   Active 10 min · Passive 5 min

   Invert the still‑slightly-warm cake onto a serving plate and brush the warm smoky caramel glaze generously over the top. If using the optional marshmallow crumbs, spread 1 cup mini marshmallows on a foil-lined sheet and toast briefly over indirect heat or a torch until browned, let cool 3–5 minutes, then crush into coarse crumbs and sprinkle over the top. Slice the Bundt into 10 even slices and serve warm or at room temperature. Leftovers keep wrapped in the fridge 3–4 days.

   For this step

   • 1 cupMini marshmallows (optional — for toasting and crushing)
   

1. Halve 1 medium sugar pumpkin (or use 2 small), scoop out seeds, and brush the cut faces lightly with a bit of the butter (from the total butter listed). Place cut-side down over direct medium heat for 5–8 minutes to develop char marks, then move the halves to the cooler (indirect) side of the grill, cover, and roast until fork-tender, about 25–30 minutes. Remove, let cool 20–30 minutes (passive), then scoop the flesh, puree until smooth and measure 2 cups of charred pumpkin purée.
2. Brown 8 tablespoons of the unsalted butter in a light-colored skillet over medium heat until foam subsides and solids turn deep golden and nutty; remove from heat and cool 5 minutes, reserving about 2 tablespoons for the glaze/greasing. In a large bowl whisk together 1 cup of the granulated sugar (from the 1.5 cups total), the 1/2 cup packed dark brown sugar, 3 eggs, the 2 cups charred pumpkin purée, and 1 tsp ground cinnamon and 1 tsp smoked sea salt. Stir in the warm brown butter. In a separate bowl sift (or whisk) 2 cups all-purpose flour with 2 tsp baking powder, then fold dry ingredients into the wet until just combined. Let the batter rest 10 minutes (passive) to hydrate.
3. Preheat the grill for two-zone cooking: medium heat (aim for ~350°F/175°C) with one side direct and one side indirect. Grease a 10–12 cup Bundt pan with the reserved butter (about 2 tbsp) and dust lightly with flour. Pour batter into the pan and set it on the indirect side, over a drip pan if possible; cover and bake on the grill for 45–55 minutes, rotating the pan once halfway for even color, until a toothpick comes out with moist crumbs. When done, remove the pan to a cool spot and let the cake rest in the pan about 20 minutes (passive) before inverting onto a rack.
4. Use the remaining 1/2 cup granulated sugar (from the total 1.5 cups) and the 2 tablespoons of reserved butter: in a small heavy pan or cast-iron skillet over direct heat, melt the sugar, stirring gently as it caramelizes to a deep amber (watch closely to prevent burning). Stir in the butter off heat and a small pinch of smoked sea salt to taste. For extra smoke and a slightly charred edge, briefly hold the pan or spoon of glaze over direct heat or use a kitchen torch to singe tiny spots, then let the glaze cool and thicken 3–5 minutes (passive) before using.
5. Invert the still‑slightly-warm cake onto a serving plate and brush the warm smoky caramel glaze generously over the top. If using the optional marshmallow crumbs, spread 1 cup mini marshmallows on a foil-lined sheet and toast briefly over indirect heat or a torch until browned, let cool 3–5 minutes, then crush into coarse crumbs and sprinkle over the top. Slice the Bundt into 10 even slices and serve warm or at room temperature. Leftovers keep wrapped in the fridge 3–4 days.