# Grilled Pumpkin Bundt with Smoky Caramel > A shareable Bundt cake grilled on a covered barbecue, folding charred pumpkin purée and nutty brown‑butter into a tender batter. Finished with a smoky, slightly charred caramel glaze and optional toasted marshmallow crumbs for crunch — perfect for autumn evenings when you want dessert with smoke instead of the oven. Canonical URL: https://www.topshelf.recipes/recipes/grilled-pumpkin-bundt ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: September 15, 2026 Last Updated: September 15, 2026 ## About This Recipe This grilled pumpkin Bundt is a shareable centerpiece that flips two autumn ideas — roast pumpkin and campfire smoke — into a single cake. Charring the squash on the grill gives the purée a savory, caramelized backbone while brown butter folds into the batter to deliver a nutty, almost toffee-like richness; the smoky sea salt and the charred caramel glaze then nudge the whole cake toward something more grown-up than a plain pumpkin loaf. The texture is tender and moist from the pureed pumpkin, with the Bundt shape creating a thin, slightly crisp exterior where the caramel can cling. Cooking the cake on a covered barbecue is what makes this version sing: the indirect heat mimics an oven but leaves a whisper of smoke that you can dial up or down. The optional toasted marshmallow crumbs add a crunchy, campfire-kissed contrast, but the recipe works beautifully without them, too. This is the cake to bring to a bonfire or to serve after a slow-roasted dinner — warm slices, a drizzle of smoky caramel, and a strong cup of coffee or spiced cider make the evening feel intentional and a little indulgent. ## Recipe Information - Prep Time: 40 minutes - Cook Time: 60 minutes - Total Time: 100 minutes - Servings: 10 - Difficulty: Medium - Category: Grilling ## Ingredients ### Brown the butter and mix the batter - 2 cups All-purpose flour - 1 1/2 cups Granulated sugar (total — split between batter and glaze) - 1/2 cup Packed dark brown sugar - 2 teaspoons Baking powder - 1 teaspoon Smoked sea salt - 10 tablespoons Unsalted butter (total; most for browning, reserve ~2 tbsp for glaze/greasing) - 3 pieces Large eggs - 1 teaspoon Ground cinnamon ### Char and roast the pumpkin on the grill - 2 cups Pumpkin purée (char on the grill first) ### Glaze, toast marshmallows (optional), slice and serve - 1 cup Mini marshmallows (optional — for toasting and crushing) ## Ingredient Guide ### Smoked sea salt Smoked sea salt is coarse sea salt that has been cold-smoked over woods (applewood, hickory, etc.) to pick up a smoky aroma and flavor; smoking salts are an offshoot of traditional smoking/preservation techniques used in many cuisines rather than a single cultural ingredient. It tastes like ordinary sea salt with pronounced smoky, woody, and slightly sweet notes and a lingering fragrance that adds depth without cooking over fire. You can find it at well-stocked supermarkets, specialty spice shops, or online; a good substitute is regular sea or kosher salt blended with a small pinch of smoked paprika or a drop or two of liquid smoke (use sparingly) to approximate the smoky flavor. ## Instructions ### 1. Char and roast the pumpkin on the grill 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 the butter and mix the batter 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. Prepare Bundt pan and bake the cake on the grill 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. Make the smoky charred-caramel glaze 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. Glaze, toast marshmallows (optional), slice and serve 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. ## Nutrition Estimated nutrition per serving (about 1¾ cups): - Calories: 1026 kcal - Protein: 12.3 g - Carbohydrates: 170.7 g - Fat: 36.2 g - Saturated Fat: 21.1 g - Trans Fat: 0 g - Fiber: 1 g - Sugar: 113.6 g - Added Sugars: 75 g - Cholesterol: 105 mg - Sodium: 31 mg - Potassium: 736 mg - Calcium: 153 mg - Iron: 4.8 mg - Vitamin D: 0.2 mcg ## Tips ### Char but don’t incinerate Give the pumpkin solid contact time on direct heat to build flavor, but move it to indirect heat until fork-tender so the flesh doesn’t dry out or go bitter. ### Watch brown butter closely When browning butter, use a light pan so you can see the solids turning deep golden and remove from heat immediately to avoid burnt notes. ### Two-zone grilling is key Set up a hot direct side and an indirect cooler side and bake the Bundt on the indirect side to prevent the outer rim from over-browning before the center sets. ### Rotate for even bake Rotate the Bundt pan once halfway through cooking to compensate for hot spots in the grill and ensure an even crumb and color. ### Stabilize the caramel Let the caramel cool 3–5 minutes off the heat so it thickens slightly; brushing warm but not piping-hot caramel prevents it from sliding off the cake. ## Variations and Substitutions ### Cranberry-Maple Fold Fold 3/4 cup dried cranberries rehydrated in warm orange juice and 2 tbsp maple syrup into the batter for bright, tart notes and a maple-forward glaze in place of the caramel. ### Pecan Brown-Butter Crunch Stir 3/4 cup toasted chopped pecans into the batter and sprinkle more on top with the glaze for extra texture and a Southern twist. ### Gluten-Free Swap Replace the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum, and add 1–2 minutes to the baking time as needed for a tender outcome. ### Dairy-Free/Vegan Option Use a vegan butter for both browning and greasing, swap each egg with 1 tbsp flaxseed meal + 3 tbsp water (per egg), and use canned pumpkin if preferred for convenience. ## Notes This Bundt is made to share: the grill gives the pumpkin and caramel a subtle smokiness that’s impossible to get in the oven. Serve warm with a cup of coffee or after a smoky steak dinner — and don’t skip the toasted marshmallow crumbs if you like crunch and nostalgia. ### Storage and Make-Ahead Store leftover slices wrapped tightly in plastic wrap or an airtight container in the refrigerator for 3–4 days; the glaze will firm up and the cake will keep its moisture from the pumpkin. To reheat, warm individual slices in a 300°F (150°C) oven or in a toaster oven for 8–10 minutes until just warm, or zap for 20–30 seconds in the microwave and brush with a bit more warmed caramel to revive gloss. ### Serving Suggestions Serve slices warm with a spoonful of lightly sweetened crème fraîche or a scoop of vanilla or spiced ice cream to contrast the smoky caramel. For drinks, pair with hot spiced cider, a robust espresso, or an oat-milk latte; for boozy options, a warmed bourbon cider or a tawny port complements the brown-butter and charred sugar notes. ## Frequently Asked Questions ### Can I bake this in a regular oven instead of a grill? Yes — bake in a 350°F (175°C) oven on the center rack for the same approximate time, 45–55 minutes, rotating once; you’ll miss the subtle smoke, so add a pinch of smoked sea salt to the glaze to mimic that element. ### How do I know the Bundt is done without burning the crust? Insert a toothpick into the cake’s thickest part; it should come out with moist crumbs but not wet batter, and the cake should slightly pull away from the pan edges. Two-zone grilling and rotating the pan help avoid a scorched rim while the center finishes. ### My caramel seized or crystallized — what went wrong? Crystallization happens if sugar crystals splash into the cooking caramel or temperature fluctuates; start over with a clean pan, avoid stirring too vigorously, and if crystals form, add a tablespoon of water and gently heat to dissolve. ### Can I use canned pumpkin purée instead of grilling fresh pumpkin? Yes — use 2 cups of canned pumpkin for convenience, but consider charring the purée briefly in a skillet or finishing the glaze with a touch of smoked salt or a quick torch to introduce the smoky note you’d get from grilling. ### How do I prevent the marshmallows from burning when toasting? Toast marshmallows over indirect heat or use a culinary torch in short bursts, keeping the marshmallows moving; to avoid sticky mess, toast on foil and let them cool completely before crushing into crumbs. ## Related Recipes and Guides - [Tandoori Yogurt Marinated Grilled Chicken (Tandoori Style on the Grill)](https://www.topshelf.recipes/recipes/tandoori-yogurt-marinated-grilled-chicken) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Bulgogi Smash Burger](https://www.topshelf.recipes/recipes/bulgogi-smash-burger) - [Campfire‑Smoked Potato Salad with Mustard‑Bacon Vinaigrette — A Labor Day Grilling Side for Steak](https://www.topshelf.recipes/recipes/campfire-smoked-potato-salad-mustard-bacon-vinaigrette) - [Hanger Steak with Shallot Sauce](https://www.topshelf.recipes/recipes/hanger-steak-with-shallot-sauce) - [Grilled Pineapple Upside-Down Cake](https://www.topshelf.recipes/recipes/grilled-pineapple-upside-down-cake) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Shakerless Cocktails for Backyard Grilling](https://www.topshelf.recipes/articles/shakerless-cocktails-backyard-grilling) - [Lean Labor Day Grilling Menu](https://www.topshelf.recipes/articles/lean-labor-day-grilling-menu)