Preheat oven to 350 F (175C).

Butter a 12-cup bundt pan and set aside.

In a large bowl, combine flour, cinnamon, baking powder, salt and vanilla powder.

In a seperate bowl, beat butter and sugar for a few minutes until fluffy.

Beat in eggs, one at a time. Mix until well combined.

Whisk in pumpkin and yogurt.

Slowly add the flour mixture and stir with a spatula just until incorporated.

Pour the batter into the bundt pan and bake for 1 hour or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool for about 15 minutes. Remove the cake from the pan on a wire rack.

Drizzle caramel sauce over the top of the cake right before serving.