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Pumpkin Cake with Caramel Cream Cheese Frosting

Pumpkin Cake with Caramel Cream Cheese Frosting

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  • Author: Dina
  • Total Time: 55 minutes
  • Yield: Serves approximately 12 slices 1x

Description

Indulge in the warm, comforting flavors of our Pumpkin Cake with Caramel Cream Cheese Frosting. This moist and tender cake is infused with rich pumpkin spice and topped with a luscious caramel cream cheese frosting that adds a delightful sweetness to every bite. Perfect for fall gatherings, holiday celebrations, or simply as a cozy afternoon treat, this cake is sure to impress family and friends. With straightforward steps and accessible ingredients, even beginner bakers can create this showstopper in their kitchen. Elevate your dessert game and enjoy the seasonal flavors of autumn with this irresistible recipe!

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 (or canola)
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 15 oz can 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 (as needed)
  • 1 cup white sugar (for salted caramel)
  • 1/3 cup unsalted butter (cut into 5 pieces, for salted caramel)
  • 1/2 cup whipping cream (for salted caramel)
  • 1 teaspoon vanilla extract (for salted caramel)
  • 1/4 teaspoon coarse salt (for salted caramel)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease your 9×13 inch baking pan with butter or cooking spray.
  2. In a large mixing bowl, combine the flour, pumpkin pie spice, baking powder, baking soda, and salt. Whisk until well blended.
  3. In another bowl, beat together the vegetable oil, brown sugar, white sugar, eggs, and vanilla extract until smooth. Stir in the pumpkin puree until thoroughly mixed.
  4. Gradually add the dry mixture to the wet mixture. Fold gently until just combined. Be careful not to over-mix.
  5. Pour the batter into your prepared pan. Smooth out the top with a spatula. Bake in preheated oven for about 35 minutes or until a toothpick inserted in the center comes out clean.
  6. Once baked, remove from oven and let it cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely before frosting.
  7. While cooling, in a mixing bowl, beat together softened butter and cream cheese until creamy. Gradually add powdered sugar while mixing. Adjust consistency with whipping cream as needed. Stir in salted caramel until fully integrated.
  8. Once cooled, spread the caramel cream cheese frosting evenly over your pumpkin cake using a spatula. Drizzle additional salted caramel on top if desired.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (100g)
  • Calories: 360
  • Sugar: 32g
  • Sodium: 210mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 46g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 70mg

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Find it online: https://dinadines.com/pumpkin-cake-with-caramel-cream-cheese-frosting/