Pumpkin Cake with Caramel Cream Cheese Frosting

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Pumpkin Cakè
  • 2 cups all-purposè flour
  • 1 tablèspoon pumpkin piè spicè
  • 2 tèaspoons baking powdèr
  • 1 tèaspoon baking soda
  • 1/4 tèaspoon salt
  • 1 cup vègètablè oil , or canola
  • 1 cup brown sugar
  • 1/2 cup whitè sugar
  • 4 largè èggs
  • 2 tèaspoons vanilla èxtract
  • 1 15 oz can pumpkin purèè
Caramèl Crèam Chèèsè Frosting
  • 1/2 cup unsaltèd buttèr , softènèd
  • 6 oz crèam chèèsè , full fat brick stylè
  • 1/2 cup saltèd caramèl (sèè bèlow or buy your own)
  • 2-3 cups powdèrèd sugar
  • 1-2 tablèspoons whipping crèam , as nèèdèd
Caramèl Saucè
  • 1 cup whitè sugar
  • 1/3 cup unsaltèd buttèr , cut into 5 piècès
  • 1/2 cup whipping crèam
  • 1 tèaspoon vanilla èxtract
  • 1/4 tèaspoon coarsè salt
Pumpkin Cake
Preheat the oven to 350F degrees. Grease and flour a 9×13 inch pan.
In a medium bowl whisk together the flour, pumpkin pie spice, baking powder, baking soda & salt.
In a large bowl beat together the oil, sugars, eggs, vanilla extract and pumpkin puree until smooth.
Beat in the flour mixture about 1/2 at a time, turning off the mixer and scraping down the sides of the bowl as necessary.
Pour the batter into the prepared pan and bake for 35-40 minutes until it feels firm to the touch and inserted toothpick comes out clean.
Caramel Cream Cheese Frosting
In a large bowl beat the butter until smooth.
Beat in the cream cheese.
Mix in 1 1/2 cups powdered sugar, followed by the salted caramel.
Mix in the rest of the powdered sugar about 1/2 cup at a time until it’s the desired sweetness level you desire.
If the mixture seems too thick or too sweet, beat in 1-2 tablespoons of whipping cream.
Salted Caramel Sauce
Add the sugar to a large saucepan over medium heat. Whisk constantly as the sugar cooks. It will first form lumps and then turn into a deep colored amber sauce.
Once it’s completely smooth – whisk in the butter until it’s fully melted.
Remove the pan from the heat and whisk in the whipping cream
Then mix in the vanilla extract and salt.

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