Description
Indulge in the warm flavors of fall with this delicious Pumpkin Cake topped with a decadent Caramel Cream Cheese Frosting. Perfect for autumn gatherings or as a sweet treat any time of the year.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup canned pumpkin purée
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/2 cup vegetable oil
- 4 large eggs
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
For the Frosting:
- 8 ounces cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 1/4 cup prepared caramel sauce (plus extra for drizzling)
- 3–3 1/2 cups powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking pan.
- Prepare the cake: Mix dry ingredients in one bowl and wet ingredients in another. Combine, pour into the pan, and bake for 30-35 minutes.
- Make the frosting: Beat cream cheese and butter, add caramel, salt, and vanilla. Gradually mix in powdered sugar until smooth.
- Frost the cake: Spread the frosting over the cooled cake and drizzle with extra caramel sauce.
Notes
- Store covered in the refrigerator for up to 4 days.
- Let sit at room temperature for 15–20 minutes before serving for best texture.
- For a layer cake version, divide the batter between two 9-inch round pans and adjust bake time to 25–28 minutes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 38g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg