Description
Indulge in the perfect fall dessert with this Pumpkin Cake topped with a luscious Caramel Cream Cheese Frosting. Moist and flavorful, this cake is a crowd-pleaser for any autumn gathering.
Ingredients
Scale
Pumpkin Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 3/4 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
Caramel Cream Cheese Frosting:
- 8 ounces cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 1/4 cup caramel sauce (plus more for drizzling)
- 3 cups powdered sugar
- 1/2 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and prepare baking pans.
- Combine dry ingredients: Whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Mix wet ingredients: In a separate bowl, blend pumpkin, sugars, oil, eggs, and vanilla until smooth.
- Combine: Gradually add dry mix to wet mix, pour into pan(s), and bake until a toothpick comes out clean.
- Make frosting: Beat cream cheese and butter, add caramel, vanilla, salt, and powdered sugar until fluffy.
- Frost cake: Spread or pipe frosting onto cooled cake and drizzle with caramel sauce.
Notes
- This cake tastes even better the next day after flavors meld.
- Store covered in the refrigerator for up to 4 days.
- Let the cake sit at room temperature for 20–30 minutes before serving for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 41g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
