Description
A cozy and indulgent fall dessert, this Rich Pumpkin Cake is moist, spiced, and crowned with a luscious caramel cream cheese frosting. Perfect for gatherings, potlucks, or just treating yourself to a seasonal classic.
Ingredients
1 can (15 oz) pumpkin puree
1 cup brown sugar
1 cup granulated sugar
1 cup vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
½ teaspoon salt
8 oz cream cheese, softened
½ cup unsalted butter, softened
2½ cups powdered sugar
½ cup caramel sauce
Optional garnish: toasted pecans, extra caramel drizzle
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13 baking pan. Let eggs, butter, and cream cheese come to room temperature.
2. In a large bowl, beat pumpkin puree, brown sugar, granulated sugar, eggs, and vegetable oil until smooth.
3. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
4. Gradually mix dry ingredients into the wet mixture until just combined.
5. Pour batter into the prepared pan and bake for 35–40 minutes or until a toothpick comes out clean. Let it cool completely on a wire rack.
6. In a medium bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, then stir in the caramel sauce until fully incorporated.
7. Frost the cooled cake evenly and top with pecans or caramel if desired.
Notes
Don’t overmix: To keep the crumb tender, mix until just combined.
Cool before frosting: Let the cake cool fully to prevent the frosting from melting.
Use high-quality caramel: For the richest taste, go with homemade or thick jarred caramel.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36g
- Sodium: 220mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg