Its fall, and they are everywhere. Pumpkins are sure to make it into your kitchen this autumn if you are following these posts! This moist fluffy cake is a perfect treat for breakfast, dessert, or anytime you just want to cozy up with a delicious pumpkin caramel spice cake!
The inspiration for this recipe comes from an amazing caramel cupcake I made from Sally’s Baking Addiction. These are incredibly delicious, and a must try! So naturally this would make a great starting point for a delicious pumpkin caramel cake! I modified the recipe to include pumpkin puree and spice. I used her caramel frosting for the cake, which is just heavenly!
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- 1 3/4 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp pumpkin spice
- 1/4 tsp cinnamon
- 1 cup brown sugar
- 1/2 white sugar
- 3/4 stick of softened butter
- 2 eggs
- 1/4 cup heavy cream
- 3/4 cup pumpkin puree
- 1 tsp vanilla extract
- 1 stick salted butter
- 1 cup dark brown sugar
- 1/3 cup heavy cream
- 1/2 teaspoon salt
- 1-2 cups powdered sugar, sifted
- additional pinch of salt, as needed
- Preheat the oven to 350 degrees and grease a bundt pan well with oil and a teaspoon of flour. In a medium bowl, sift the flour, baking powder, pumpkin spice, cinnamon, and salt together.
- In a larger bowl, mix the pumpkin puree, eggs, vanilla, butter, and sugars together until well combined.
- Stir in the heavy cream, and be careful not to over mix.
- Bake at 350 for about 30 minutes or until a toothpick comes out clean. Cool for about 15 minutes, then flip onto cake plate.
- While the cake bakes, prepare frosting by melting the butter. Once the butter is melted add the brown sugar and cream. Mix well and allow to boil for 2 minutes. Let the caramel cool to room temperature, then add the powdered sugar slowly 1/2 a cup at a time until you reach the desired consistency. The more sugar you add, the thicker it will be. Add salt to offset the sweetness of the powdered sugar.
- Pour the caramel frosting over the cake, or if you made it thicker with more sugar, frost with a spatula.
- You can also make this with 2 round pans or 2 loaf pans.
