Description

Indulge in the delightful flavors of this Pumpkin Cake with Caramel Cream Cheese Frosting, a perfect autumn treat that will impress your guests at any gathering. With its moist texture, rich pumpkin spice profile, and decadent caramel cream cheese topping, this cake is a must-try for fall celebrations, holiday dinners, or simply as a sweet indulgence. The combination of warm spices and creamy frosting creates a dessert experience that’s both comforting and sophisticated. Easy to prepare with common ingredients, this cake promises to become a staple in your recipe collection.

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 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
1 cup white sugar (for caramel)
1/3 cup unsalted butter (cut into 5 pieces)
1/2 cup whipping cream (for caramel)
1 teaspoon vanilla extract (for caramel)
1/4 teaspoon coarse salt (for caramel)

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
In another bowl, beat together vegetable oil, brown sugar, white sugar, eggs, and vanilla until smooth; stir in the pumpkin puree.
Gradually mix the dry ingredients into the wet mixture until just combined.
Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick comes out clean.
Allow the cake to cool completely before frosting with whipped cream cheese mixed with salted caramel.

Nutrition

Serving Size: 1 slice (75g)
Calories: 290
Sugar: 22g
Sodium: 220mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 60mg