Description
Indulge in the warm flavors of fall with this scrumptious Pumpkin Cake topped with a decadent Caramel Cream Cheese Frosting. Perfect for holiday gatherings or a cozy treat at home.
Ingredients
Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 1 (15 oz) can pumpkin purée
- 1 teaspoon vanilla extract
Caramel Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/4 cup caramel sauce (plus more for drizzling)
- 3 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Cake: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan or two 8-inch round pans. In a medium bowl, whisk together dry ingredients. In a large bowl, beat sugars and oil, then add eggs, pumpkin, and vanilla. Gradually mix in dry ingredients. Bake for 30–35 minutes and let cool.
- Frosting: Beat cream cheese and butter until fluffy. Add caramel and vanilla, then gradually mix in powdered sugar until creamy. Frost cake and drizzle with caramel before serving.
Notes
- Use homemade or store-bought caramel.
- For cupcakes, reduce bake time to 18–20 minutes.
- This cake stays moist and flavorful for several days.
