Salted Caramel Pumpkin Cake

Salted Caramel Pumpkin Cake is a side dish that serves 12. For $1.26 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 7g of protein, 24g of fat, and a total of 561 calories. A mixture of cream cheese, caramel topping, baking soda, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is liked by 43 foodies and cooks. It is brought to you by Will Cook for Smiles. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 56 minutes. With a spoonacular score of 33%, this dish is not so excellent. Similar recipes include Salted Caramel Pumpkin Oatmeal Cake, Browned Butter Pumpkin Cake with Salted Caramel Frosting, and Pumpkin Spice Bundt Cake with Salted Caramel Sauce.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 36 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Instructions Pumpkin cake: 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. 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.

 

Step by step:

Pumpkin cake

1. Preheat oven to 35

2. Grease and lightly flour 9x13 inch glass baking pan.

3. Beat eggs and sugar for a minute or two on medium-high speed.

4. Drizzle in oil as beating.

5. Lower the speed to medium and beat in pumpkin puree and caramel topping.

6. Lower speed to low and add flour, baking powder, baking soda, and pumpkin pie spice.

7. Scrape sides and bottom of the bowl and make sure it's all evenly incorporated.

8. Pour cake batter into the prepared baking pan and make sure it's spread evenly.

9. Bake for 34-36 minutes.

10. Take the cake out and let it cool for about 10 minutes.

11. Poke holes all over the cake with the thin mixing spoon handle (or another pencil sized utensil).

12. Pour remainder of salted caramel topping jar over the cake, hitting all the holes.

13. Let the cake cool completely before frosting.

Frosting

1. Beat butter and cream cheese together on medium-high speed, until smooth, about 2 minutes.

2. Lower the speed to low and beat in powder sugar and vanilla extract.

3. Turn up the speed back to medium-high and beat for about 3-4 minutes, until the frosting is light, smooth and fluffy.

4. Drop spoonfuls of frosting all over the cake and spread it evenly. Make sure the cake is completely covered.

5. OPTIONAL: drizzle each slice with more salted caramel topping and sprinkle a little bit of coarse salt as serving.

6. Keep cake refrigerated.

Nutrition Information:

covered percent of daily need