Description
This moist and flavorful Pumpkin Cake with Caramel Cream Cheese Frosting is a perfect fall dessert that combines warm spices with creamy caramel sweetness. Made with canned pumpkin purée and a blend of aromatic spices, this easy-to-make sheet cake pairs beautifully with a rich caramel-infused cream cheese frosting, making it an irresistible treat for any occasion.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup canned pumpkin purée
- ¾ cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
For the Frosting:
- 8 ounces cream cheese (softened)
- ¼ cup unsalted butter (softened)
- ½ cup caramel sauce (plus extra for drizzling)
- 2–2½ cups powdered sugar
- Pinch of salt
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves, and salt until well combined.
- Combine Wet Ingredients: In a large bowl, beat the granulated sugar, brown sugar, canned pumpkin purée, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well blended.
- Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until everything is combined. Avoid overmixing to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared baking pan, spreading it out evenly and smoothing the top with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
- Prepare the Frosting: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the caramel sauce and a pinch of salt, then gradually beat in the powdered sugar one cup at a time until the frosting is smooth and spreadable.
- Frost the Cake: Spread the caramel cream cheese frosting evenly over the cooled cake. Drizzle extra caramel sauce on top for added flavor and presentation.
Notes
- You can use either homemade or store-bought caramel sauce according to your preference.
- Store the cake refrigerated; it keeps well for up to 4 days.
- For an added crunchy texture and nutty flavor, sprinkle chopped toasted pecans on top of the frosting before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 38g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
