Description
Indulge in the rich flavors of this Pumpkin Cake with Caramel Cream Cheese Frosting, a must-try dessert for fall enthusiasts. This cake is perfectly moist and infused with warm pumpkin spice, making it an ideal centerpiece for any occasion, from festive gatherings to comforting family dinners. The creamy caramel frosting adds a luxurious touch, elevating this cake to new heights of decadence.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup vegetable oil
- 1 cup brown sugar
- 1/2 cup white sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 can (15 oz) pumpkin puree
- 1/2 cup unsalted butter (softened)
- 6 oz cream cheese (full fat brick style)
- 1/2 cup salted caramel
- 2–3 cups powdered sugar
- 1–2 tablespoons whipping cream
- 1 cup white sugar (for caramel sauce)
- 1/3 cup unsalted butter (for caramel sauce)
- 1/2 cup whipping cream (for caramel sauce)
- 1 teaspoon vanilla extract (for caramel sauce)
- 1/4 teaspoon coarse salt (for caramel sauce)
Instructions
- Preheat oven to 350°F (175°C) and grease your baking pan.
- Whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt in one bowl.
- In another bowl, mix vegetable oil, brown sugar, white sugar, eggs, vanilla extract, and pumpkin puree until smooth.
- Gradually combine dry and wet mixtures without overmixing.
- Pour batter into the prepared pan and bake for 35 minutes or until a toothpick comes out clean.
- Allow cooling before preparing the frosting by blending butter and cream cheese; add salted caramel and powdered sugar until smooth.
- Frost the cooled cake generously.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 350
- Sugar: 25g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg