Pumpkin Cake with Caramel Cream Cheese Frosting
A moist and spiced pumpkin cake topped with rich caramel cream cheese frosting, perfect for fall celebrations.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 cup pumpkin puree
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 package (8 oz) cream cheese, softened
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1/2 cup caramel sauce
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine the pumpkin puree, vegetable oil, and eggs.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the batter into the bundt pan and bake for about 60 minutes, or until a toothpick comes out clean.
- While the cake cools, prepare the frosting by beating together the cream cheese and butter until smooth.
- Gradually add the powdered sugar and mix until fluffy.
- Drizzle the caramel sauce into the frosting and mix gently.
- Once the cake is completely cool, frost it generously with the caramel cream cheese frosting.
Notes
Serve with coffee or warm cider for a perfect treat. Store leftovers in an airtight container in the refrigerator.