Description
A moist pumpkin cake topped with rich caramel cream cheese frosting, perfect for fall or any special occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/4 cup caramel sauce
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan.
- In a bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- In another bowl, mix pumpkin puree, oil, sugars, eggs, and vanilla.
- Combine wet and dry ingredients until smooth.
- Pour batter into the pan and bake for 30-35 minutes. Let cool.
- Beat cream cheese, butter, and caramel sauce until smooth. Gradually add powdered sugar.
- Frost the cooled cake and drizzle with extra caramel if desired.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Let the cake cool completely before frosting.
- Store in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
