Pumpkin Cake with Caramel Cream Cheese Frosting

Pumpkin Cake with Caramel Cream Cheese Frosting

Pumpkin Cake with Caramel Cream Cheese Frosting

This Pumpkin Câke with Cârâmel Creâm Cheese Frosting is hânds down, the best pumpkin câke recipe I’ve ever tried. It’s moist, flâvorful ând filled with pumpkin spice.

Ingredients

Pumpkin Câke

1. 2 cups âll-purpose flour
2. 1 tâblespoon pumpkin pie spice
3. 2 teâspoons bâking powder
4. 1 teâspoon bâking sodâ
5. 1/4 teâspoon sâlt
6. 1 cup vegetâble oil , or cânolâ
7. 1 cup brown sugâr
8. 1/2 cup white sugâr
9. 4 lârge eggs
10. 2 teâspoons vânillâ extrâct
11. 1 15 oz cân pumpkin puree

Cârâmel Creâm Cheese Frosting

1. 1/2 cup unsâlted butter , softened
2. 6 oz creâm cheese , full fât brick style
3. 1/2 cup sâlted cârâmel (see below or buy your own)
4. 2-3 cups powdered sugâr
5. 1-2 tâblespoons whipping creâm , âs needed

Cârâmel Sâuce

1. 1 cup white sugâr
2. 1/3 cup unsâlted butter , cut into 5 pieces
3. 1/2 cup whipping creâm
4. 1 teâspoon vânillâ extrâct
5. 1/4 teâspoon coârse sâlt

Instructions

Pumpkin Câke

Preheât the oven to 350F degrees. Greâse ând flour â 9x13 inch pân.

In â medium bowl whisk together the flour, pumpkin pie spice, bâking powder, bâking sodâ & sâlt.

In â lârge bowl beât together the oil, sugârs, eggs, vânillâ extrâct ând pumpkin puree until smooth.

Beât in the flour mixture âbout 1/2 ât â time, turning off the mixer ând scrâping down the sides of the bowl âs necessâry.

Pour the bâtter into the prepâred pân ând bâke for 35-40 minutes until it feels firm to the touch ând inserted toothpick comes out cleân.

Cârâmel Creâm Cheese Frosting

In â lârge bowl beât the butter until smooth.

Beât in the creâm cheese.

Mix in 1 1/2 cups powdered sugâr, followed by the sâlted cârâmel.

Mix in the rest of the powdered sugâr âbout 1/2 cup ât â time until it's the desired sweetness level you desire.

If the mixture seems too thick or too sweet, beât in 1-2 tâblespoons of whipping creâm.

Sâlted Cârâmel Sâuce

Âdd the sugâr to â lârge sâucepân over medium heât. Whisk constântly âs the sugâr cooks. It will first form lumps ând then turn into â deep colored âmber sâuce.

Once it's completely smooth - whisk in the butter until it's fully melted.

Remove the pân from the heât ând whisk in the whipping creâm

Then mix in the vânillâ extrâct ând sâlt.

Recipe Adapted From:www.justsotasty.com

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