Pumpkin Spice Buttermilk Bundt Cake with Dark Salted Caramel Glaze

INGREDIENTS

1 1/2 sticks

((3/4 cup) unsalted butter, softened, plus additional for greasing Bundt pan)

2 3/4 cups

all-purpose gluten free flour ((I use King Arthur))

1 cup

gluten-free Oat Flour

2 tsp

baking powder

1 tsp

baking soda

1 1/2 tsp

Pumpkin Pie Spice

1/2 tsp

ground allspice

1/2 tsp

salt

1 1/4 cups

canned solid-pack pumpkin ((from a 15-ounce can; not pie filling))

3/4 cup

well-shaken buttermilk

1 tsp

vanilla

1 1/4 cups

granulated sugar

large eggs

1/4 cup

Mini Chocolate Chips

1/4 cup

Heath Bar Bits ((available in the baking department or crush up a Heath Bar))

1/4 cup

Cinnamon Baking Chips

4 tbsp

Unsalted Butter

1/4 cup

Dark Brown Sugar

1/4 cup

Granulated Sugar

1/2 cup

Heavy Whipping Cream

1/2 tsp

Fleur de Sel ((sea salt))