Description
A moist pumpkin cake infused with salted caramel, topped with cream cheese frosting and drizzled with extra caramel.
Ingredients
Scale
- 4 eggs, room temperature
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 15 oz can pumpkin puree
- 1/4 cup salted caramel topping
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 16 oz cream cheese, softened
- 1/2 cup salted butter, room temperature
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 9 oz jar salted caramel topping (remainder of the 11 oz jar)
- 4 oz salted caramel topping to drizzle each slice (optional)
- 2 tbsp coarse salt to sprinkle each slice (optional)
Instructions
- Preheat oven to 350°F. Grease and lightly flour a 9×13-inch glass baking pan.
- Beat eggs and sugar for 1-2 minutes on medium-high speed.
- Drizzle in oil while beating.
- Lower speed to medium and beat in pumpkin puree and caramel topping.
- Lower speed to low and add flour, baking powder, baking soda, and pumpkin pie spice.
- Scrape sides and bottom of the bowl to ensure even mixing.
- Pour batter into the pan and spread evenly.
- Bake for 34-36 minutes.
- Remove cake and let cool for 10 minutes.
- Poke holes all over the cake with a thin utensil.
- Pour remaining caramel topping over the cake, covering the holes.
- Let cake cool completely before frosting.
- Beat butter and cream cheese on medium-high speed until smooth (about 2 minutes).
- Lower speed to low and beat in powdered sugar and vanilla.
- Increase speed to medium-high and beat for 3-4 minutes until fluffy.
- Drop spoonfuls of frosting over the cake and spread evenly.
- Optional: Drizzle slices with extra caramel and sprinkle with coarse salt.
- Keep refrigerated.
Notes
- Use room temperature ingredients for best results.
- Adjust caramel drizzle and salt to taste.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg