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–+ servings

Salted Caramel Pumpkin Cake

A moist pumpkin cake infused with rich salted caramel and topped with cream cheese frosting, perfect for fall celebrations.
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Prep Time 15 minutes
Cook Time 36 minutes
Total Time 51 minutes
Servings: 12 servings
Calories: 537
Ingredients Method Nutrition

Ingredients
  

  • 4 eggs room temperature
  • 1 cup brown sugar packed
  • 1 cup vegetable oil
  • 15 oz pumpkin puree
  • 1/4 cup salted caramel topping
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 16 oz cream cheese softened
  • 1/2 cup salted butter room temperature
  • 1 tsp vanilla extract
  • 2 cups powdered sugar
  • 9 oz salted caramel topping remainder of the jar
  • 4 oz salted caramel topping to drizzle each slice (OPTIONAL)
  • 2 tbsp coarse salt to sprinkle each slice (OPTIONAL)

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan.
  2. In a large mixing bowl, whisk together the eggs, brown sugar, and vegetable oil. Fold in the pumpkin puree and salted caramel topping.
  3. In another bowl, sift together the flour, baking powder, baking soda, and pumpkin pie spice. Gradually add to the wet ingredients, stirring until just combined.
  4. Pour the batter into the prepared pan and bake for about 36 minutes or until a toothpick comes out clean.
  5. Prepare the cream cheese frosting by beating together the cream cheese and butter, then add vanilla and powdered sugar until desired consistency.
  6. Once the cake is cooled, spread the cream cheese frosting on top and drizzle with salted caramel topping.
  7. Slice and serve warm or at room temperature, optionally with a scoop of dairy-free ice cream.

Nutrition

Serving: 1gCalories: 537kcalCarbohydrates: 76gProtein: 7gFat: 24gSaturated Fat: 14g

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