Description
Delight in the flavors of fall with this Autumn Pumpkin Cake topped with creamy Caramel Cream Cheese Frosting. This moist, spiced cake is perfect for Thanksgiving gatherings or cozy evenings at home. Each slice offers a warm embrace of pumpkin and caramel sweetness, making it an irresistible treat for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 3 large eggs
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup caramel sauce
Instructions
- Preheat your oven to 350°F (175°C). Grease two round cake pans and line with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mix pumpkin puree, oil, eggs, and vanilla extract until smooth.
- Combine wet ingredients with dry ingredients; stir gently until just combined.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- While cakes cool, beat cream cheese and butter until fluffy. Gradually add powdered sugar and caramel sauce until smooth.
- Frost cooled cakes generously between layers and on top; drizzle with extra caramel sauce before serving.
Nutrition
- Serving Size: 1 slice (approximately 103g)
- Calories: 422
- Sugar: 37g
- Sodium: 254mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 67mg
Keywords: For added flavor depth, mix in nutmeg or ginger with the spices. Avoid overmixing the batter to enhance moisture retention. Leftover cake can be stored at room temperature for up to three days in an airtight container.