Preheat the oven to 325°.
Add the butter and sugars to a standing mixer with the paddle attachment and mix on high speed until light and fluffy, about 5 to 7 minutes.
Next, add in 1 egg at a time until combined on medium speed.
In a separate medium-size bowl whisk together the flours, baking soda, baking powder, and salt until combined.
Add ½ of the dry ingredients on low speed into the creamed butter and sugar until combined. Next, add in the sour cream followed up by adding in the rest of the dry ingredients.
lastly, mix in the vanilla and amaretto until combined.
Transfer the batter to a 10 cup Bundt pan and bake at 325° for 60 70 minutes or until browned and firm.
Cool completely too room temperature on a cooling rack, then remove the cake from the pan and place on a serving plate or tray.
Caramel: Add all of the ingredients to a medium-size pot and mix over medium heat until melted and smooth.
Pour the caramel over the top of the cooled bundt cake.