How To Make Pumpkin Cake with Caramel-Cream Cheese
Whip up the perfect fall dessert in this easy spiced pumpkin cake recipe that’s coated with luscious caramel and cream cheese frosting.
In a medium saucepan, combine sugar, water, vanilla bean, and seeds. Cook over high heat, stirring, until sugar is dissolved. Using a wet pastry brush, wash down any crystals from the side of the pan.
Cook for about 9 minutes over moderate heat without stirring until medium-dark-amber caramel forms. Remove from heat and immediately stir in butter and heavy cream. Discard vanilla bean.
Transfer caramel to a large bowl of a standing mixer fitted with a whisk and beat at low speed for about 5 minutes until caramel cools slightly and comes together.
With the machine on, beat in cream cheese, 1 cube at a time, and beating well between additions, until silky. Transfer frosting to a bowl and refrigerate for at least 6 hours until very firm.
Preheat oven to 350 degrees F. Butter and flour 2 8-inch round cake pans.
In a medium bowl, whisk the flour with baking powder, salt, cinnamon, ginger, baking soda, nutmeg, and cloves.
In a bowl, using an electric mixer, beat brown sugar and eggs at medium-high speed for 3 minutes until fluffy. Beat in oil, then beat in pumpkin puree. Alternately add dry ingredients and milk in 3 batches, beating well between additions.
Pour batter into prepared pans and smooth tops. Bake 40 to 45 minutes, until a toothpick inserted in the center of the cake comes out clean. Let cakes cool on a rack for 20 minutes.
Run a knife around the edges to loosen cakes, then invert onto a wire rack to cool completely.
Place 1 layer on a plate and spread with 1 cup caramel–cream cheese frosting. Top with second layer and frost top and side. Refrigerate cake 2 hours before serving.
Serve and enjoy.
- Calories: 606.39kcal
- Fat: 41.60g
- Saturated Fat: 16.86g
- Trans Fat: 0.58g
- Monounsaturated Fat: 17.30g
- Polyunsaturated Fat: 3.83g
- Carbohydrates: 53.29g
- Fiber: 1.84g
- Sugar: 34.51g
- Protein: 7.45g
- Cholesterol: 138.39mg
- Sodium: 460.16mg
- Calcium: 155.37mg
- Potassium: 219.48mg
- Iron: 2.21mg
- Vitamin A: 574.45µg
- Vitamin C: 1.63mg
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