Description
Pumpkin Cake with Caramel Cream Cheese Frosting is the ultimate comfort dessert perfect for any occasion, from cozy family dinners to festive gatherings. This cake is incredibly moist, thanks to the pumpkin puree, and it’s bursting with rich, warm flavors that evoke the essence of fall. Topped with a luscious caramel cream cheese frosting, every slice offers a delightful balance of sweetness and spice that will have your guests coming back for seconds. Whether you’re celebrating a holiday or simply indulging in a sweet treat, this cake is sure to impress.
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 (as needed)
Instructions
- Preheat the 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, eggs, vanilla extract, and pumpkin puree until smooth.
- Gradually combine the dry ingredients with the wet mixture until just blended.
- Pour batter into the prepared pan and bake for about 35 minutes or until a toothpick comes out clean.
- Allow cooling before frosting with the caramel cream cheese mixture made by blending softened butter, cream cheese, salted caramel, and powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg