Description
Indulge in the flavors of fall with this delectable Pumpkin Cake with Caramel Cream Cheese Frosting. This moist cake is bursting with warm pumpkin spice notes and topped with a rich, creamy caramel frosting that elevates it to the next level. Perfect for holidays, gatherings, or simply as a delightful treat at home, this recipe is simple enough for novice bakers yet impressive enough to wow your guests. Each bite captures the essence of autumn, making it an ideal dessert for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 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 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 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 (as needed)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In another bowl, mix vegetable oil, brown sugar, white sugar; add eggs one at a time, then stir in vanilla extract and pumpkin puree.
- Gradually combine the dry ingredients with the wet mixture until just mixed; pour into the baking pan.
- Bake for about 35 minutes or until a toothpick comes out clean. Let cool before frosting.
- For the frosting, beat softened butter and cream cheese until smooth; add salted caramel and powdered sugar until desired consistency is reached.
- Frost the cooled cake evenly.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg