This Pumpkin Cake is a cozy treat, perfect for fall! It’s moist and soft, and the warm spices make it extra special. Topped with creamy caramel cream cheese frosting, it’s sure to please!
I love how the frosting melts in your mouth. Honestly, I sometimes eat it straight off the spoon! 😂 Serve this cake at gatherings, and watch it disappear in no time!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is ideal for this recipe. You can also make your own by roasting a pumpkin and blending it. Just ensure it’s not pumpkin pie filling, which has added sugars and spices.
Spices: The traditional blend of cinnamon, ginger, cloves, and nutmeg gives this cake its warm flavor. If you don’t have ground cloves, replace it with more cinnamon or nutmeg. Pumpkin spice mix works well too!
Vegetable Oil: While vegetable oil keeps the cake moist, you can swap it for melted coconut oil or unsweetened applesauce for a lighter option.
Cream Cheese: For the frosting, use full-fat cream cheese for the best texture. If you want a lighter version, consider using Greek yogurt instead (although it will change the flavor a bit).
Brown Sugar: Using dark brown sugar gives a deeper caramel flavor. If you’re out, you can use granulated sugar, but the cake won’t be as rich.
How Can I Make Perfect Caramel Sauce?
Making caramel sauce can be tricky, but with a few tips, you’ll get it right! Start by ensuring all ingredients are at room temperature. This helps prevent the mixture from seizing. Here’s a simple guide:
- Melt the butter in a medium saucepan over medium heat, then add brown sugar and stir until dissolved.
- Bring the mixture to a gentle boil, stirring constantly for 1-2 minutes.
- Remove from heat before adding heavy cream, vanilla, and salt. Whisk until smooth.
- Let it cool slightly before pouring over the cake for a perfect finish!
Remember, if the caramel becomes too thick, you can reheat it with a splash of cream or water to loosen it up. Enjoy your baking!
How to Make Pumpkin Cake with Caramel Cream Cheese Frosting
Ingredients You’ll Need:
For the Pumpkin Cake:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup vegetable oil
- 3 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
For the Caramel Sauce:
- 1 cup brown sugar, packed
- ½ cup unsalted butter
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt (optional)
For Garnish:
- ½ cup pecan halves
How Much Time Will You Need?
This delicious pumpkin cake takes about 20 minutes of prep time and around 35-40 minutes to bake. Allow an additional hour for cooling and setting after assembling, making a total of approximately 2 hours. The wait is worth it!
Step-by-Step Instructions:
1. Prepare the Pumpkin Cake:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×9 inch square baking pan to prevent sticking. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. This will ensure an even mix of all the dry ingredients.
In a larger bowl, combine the granulated sugar, brown sugar, and vegetable oil, mixing until everything blends well. Add the eggs one at a time, ensuring each is fully mixed in before adding the next. Then, stir in the pumpkin puree and vanilla extract until everything is smooth.
Next, slowly add the dry mixture to the wet ingredients, stirring gently until combined—be careful not to overmix! Pour the batter into your prepared pan, smoothing the top, and bake for 35-40 minutes. Use a toothpick to check for doneness; it should come out clean. Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack.
2. Make the Cream Cheese Frosting:
In a large mixing bowl, beat together the softened cream cheese and butter with an electric mixer until the mixture is smooth and creamy. Gradually add the sifted powdered sugar, mixing on low speed until fully incorporated. Finally, add the vanilla extract and mix until everything is well blended.
Once the pumpkin cake has cooled completely, spread the cream cheese frosting evenly across the top with a spatula.
3. Prepare the Caramel Sauce:
To make the caramel, start by melting the butter in a medium saucepan over medium heat. Add the brown sugar, stirring constantly until it dissolves and begins to bubble. Let it boil gently for 1-2 minutes while continually stirring to avoid burning.
After that, remove the saucepan from heat and gradually mix in the heavy cream, followed by the vanilla extract and a pinch of salt (if using). Be cautious, as the mixture may bubble up. Allow the caramel to cool slightly so it thickens but remains pourable.
4. Assemble the Cake:
Once the caramel has cooled a bit, pour it over the cream cheese frosting, allowing it to drip down the sides of the cake. For a beautiful presentation, sprinkle pecan halves on top for garnish.
Finally, refrigerate the cake for at least 1 hour to let the frosting and caramel set. When ready to serve, slice the cake and enjoy chilled or at room temperature!
Indulge in the delightful layers of spiced pumpkin cake, creamy frosting, and rich caramel — it’s a treat perfect for any occasion! Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, roast a small sugar pumpkin until tender, then scoop out the flesh and blend it until smooth. Make sure it’s not watery; excess moisture can affect the cake’s texture.
What Can I Substitute for Cream Cheese in the Frosting?
If you’re looking for a non-dairy alternative, vegan cream cheese works well. For a lighter option, consider using whipped coconut cream or Greek yogurt, but keep in mind that these will alter the flavor slightly.
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. To keep the caramel from getting too hard, you can also cover the cake loosely. For longer storage, consider freezing individual slices wrapped in plastic and then aluminum foil.
Can I Make This Cake Gluten-Free?
Yes! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that your baking powder is gluten-free as well. It should work perfectly without compromising on taste or texture!
