Pumpkin Cake with Caramel Cream Cheese Frosting

Pumpkin Cake

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

Caramel Cream Cheese Frosting

1/2 cup unsalted butter , softened
6 oz cream cheese , full fat brick style
1/2 cup salted caramel (see below or buy your own)
2-3 cups powdered sugar
1-2 tablespoons whipping cream , as needed

Caramel Sauce

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

Pumpkin Cake

  • Preheat the oven to 350F degrees. Grease and flour a 9x13 inch pan.
  • In a medium bowl whisk together the flour, pumpkin pie spice, baking powder, baking soda & salt. 
  • In a large bowl beat together the oil, sugars, eggs, vanilla extract and pumpkin puree until smooth.
  • Beat in the flour mixture about 1/2 at a time, turning off the mixer and scraping down the sides of the bowl as necessary. 
  • Pour the batter into the prepared pan and bake for 35-40 minutes until it feels firm to the touch and inserted toothpick comes out clean.

  • Caramel Cream Cheese Frosting

  • In a large bowl beat the butter until smooth.
  • Beat in the cream cheese.
  • Mix in 1 1/2 cups powdered sugar, followed by the salted caramel.
  • Mix in the rest of the powdered sugar about 1/2 cup at a time until it's the desired sweetness level you desire.
  • If the mixture seems too thick or too sweet, beat in 1-2 tablespoons of whipping cream. 

  • Salted Caramel Sauce

  • Add the sugar to a large saucepan over medium heat. Whisk constantly as the sugar cooks. It will first form lumps and then turn into a deep colored amber sauce.
  • Once it's completely smooth - whisk in the butter until it's fully melted.
  • Remove the pan from the heat and whisk in the whipping cream
  • Then mix in the vanilla extract and salt. 

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