Description
Moist, spiced pumpkin cake topped with rich caramel-infused cream cheese frosting—perfect for fall baking and holiday gatherings.
Ingredients
Cake:
1½ cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup canned pumpkin puree (or fresh)**
1 tsp vanilla extract
½ cup milk
¼ cup vegetable oil
Caramel Cream Cheese Frosting:
8 oz cream cheese, softened
¼ cup unsalted butter, softened
½ cup caramel sauce (store-bought or homemade)
1 tsp vanilla extract
2 cups powdered sugar
Pinch of salt
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan.
Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
Beat butter and sugar until light (~3 min). Add eggs one at a time, then mix in pumpkin and vanilla.
Gradually alternate adding dry mix with milk and oil to the batter, beginning and ending with dry ingredients.
Pour batter into pan and bake 30–35 min until a toothpick comes out clean. Cool completely on a rack.
For frosting: Beat cream cheese and butter until smooth. Mix in caramel and vanilla. Gradually beat in powdered sugar and a pinch of salt.
Spread frosting over cooled cake. Slice into 12 servings.
Notes
Optional: sprinkle chopped pecans or walnuts on top.
Add ginger or cloves to the batter for a deeper spice profile.
Drizzle extra caramel sauce for a fancier finish.
Use fresh pumpkin puree, but ensure it’s thick (not watery).
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert, Seasonal, Holiday
- Method: Baking
- Cuisine: American
