why make this recipe
This Pumpkin Cake with Caramel Cream Cheese Frosting is a delightful treat perfect for fall and special occasions. The cake is moist and packed with warm spices, while the creamy caramel frosting adds a luxurious touch. It’s a simple recipe that showcases the goodness of pumpkin, making it a favorite for both pumpkin lovers and those just looking to celebrate the season.
how to make Pumpkin Cake with Caramel Cream Cheese Frosting
Ingredients:
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 8 oz cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1/4 cup caramel sauce
Directions:
- Preheat the oven to 350°F (175°C) and grease two round cake pans.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and pumpkin puree until smooth.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool the cakes completely on wire racks.
- For the frosting, beat the cream cheese and butter until creamy. Mix in the powdered sugar and caramel sauce until well blended.
- Frost the cooled cakes generously with the caramel cream cheese frosting.
how to serve Pumpkin Cake with Caramel Cream Cheese Frosting
Serve the pumpkin cake at room temperature. It’s perfect for gatherings, parties, or just a cozy dessert at home. You can slice it into wedges and garnish with extra caramel sauce or a sprinkle of cinnamon for extra flair.
how to store Pumpkin Cake with Caramel Cream Cheese Frosting
Store any leftovers in an airtight container in the refrigerator. The cake will keep well for up to 5 days. You can also cover it with plastic wrap to keep it fresh.
tips to make Pumpkin Cake with Caramel Cream Cheese Frosting
- Use pure canned pumpkin puree for the best flavor.
- Make sure your cream cheese and butter are softened, as this helps create a smooth frosting.
- Don’t overmix the batter once you add the dry ingredients, as this can make the cake dense.
variation
You can add nuts like pecans or walnuts to the batter for some crunch, or you can swap the caramel for chocolate ganache for a different flavor.
FAQs
-
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, but make sure to cook and puree it until smooth. -
How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done. -
Is it possible to make this recipe as cupcakes?
Absolutely! Just adjust the baking time to about 18-20 minutes for cupcakes.
Pumpkin Cake with Caramel Cream Cheese Frosting
A delightful pumpkin cake topped with creamy caramel cream cheese frosting, perfect for fall and special occasions.
- Total Time: 45 minutes
- Yield: 10 servings 1x
Ingredients
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 8 oz cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1/4 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C) and grease two round cake pans.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and pumpkin puree until smooth.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool the cakes completely on wire racks.
- For the frosting, beat the cream cheese and butter until creamy. Mix in the powdered sugar and caramel sauce until well blended.
- Frost the cooled cakes generously with the caramel cream cheese frosting.
Notes
For best flavor, use pure canned pumpkin puree. Ensure cream cheese and butter are softened to create a smooth frosting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg