Salted Caramel Pumpkin Cake
Soft, moist pumpkin cake soaked with caramel and topped with smooth cream cheese frosting. This pumpkin cake is paired beautifully with salted caramel flavors and creamy frosting in each bite.
caramel cake, pumpkin cake, salted caramel
can pumpkin puree
salted caramel topping
all purpose flour
pumpkin pie spice
jar salted caramel topping
(remainder of the 11 oz jar)
salted caramel topping to drizzle each slice
coarse salt to sprinkle each slice
Preheat oven to 350. Grease and lightly flour 9x13 inch glass baking pan.
Beat eggs and sugar for a minute or two on medium-high speed.
Drizzle in oil as beating.
Lower the 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 and make sure it's all evenly incorporated.
Pour cake batter into the prepared baking pan and make sure it's spread evenly.
Bake for 34-36 minutes.
Take the cake out and let it cool for about 10 minutes.
Poke holes all over the cake with the thin mixing spoon handle (or another pencil sized utensil).
Pour remainder of salted caramel topping jar over the cake, hitting all the holes.
Let the cake cool completely before frosting.
Beat butter and cream cheese together on medium-high speed, until smooth, about 2 minutes.
Lower the speed to low and beat in powder sugar and vanilla extract.
Turn up the speed back to medium-high and beat for about 3-4 minutes, until the frosting is light, smooth and fluffy.
Drop spoonfuls of frosting all over the cake and spread it evenly. Make sure the cake is completely covered.
OPTIONAL: drizzle each slice with more salted caramel topping and sprinkle a little bit of coarse salt as serving.
Keep cake refrigerated.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.
I found this recipe on willcookforsmiles.com