Ingredients
Scale
- 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