Description
Moist and spiced, this Rich Pumpkin Cake with Caramel Cream Cheese Frosting is the ultimate fall dessert. Made with real pumpkin puree, warm spices, and topped with a luscious caramel cream cheese frosting, it’s the perfect cake for holiday gatherings or cozy weekends.
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups canned pumpkin puree
3/4 cup granulated sugar
1/2 cup brown sugar
3 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
8 ounces cream cheese
1/2 cup unsalted butter
2 1/2 cups powdered sugar
1/4 cup caramel sauce
Instructions
1. Preheat your oven to 350°F and grease two 9-inch round cake pans with parchment paper.
2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract. Mix until smooth.
4. Gradually mix dry ingredients into the wet until fully combined without overmixing.
5. Pour batter evenly into the pans and bake for 30–35 minutes, until a toothpick comes out clean.
6. Let cakes cool completely before frosting.
7. For the frosting, beat cream cheese and butter until fluffy. Add powdered sugar gradually, then mix in caramel sauce until smooth.
8. Frost the first layer, add the second cake, then frost the top and sides. Drizzle with extra caramel if desired.
Notes
Use only pure pumpkin puree, not pie filling.
Allow the cake to cool completely before frosting.
Room temperature ingredients make for smoother mixing.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 39g
- Sodium: 270mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg