Pumpkin Caramel Cake


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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Pumpkin Caramel Cake
Yields 1
pumpkin, caramel, cinnamon, and autumn all in one!
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Prep Time
35 min
Cook Time
30 min
Total Time
1 hr 5 min
Prep Time
35 min
Cook Time
30 min
Total Time
1 hr 5 min
For the cake
  1. 1 3/4 cup flour
  2. 1 tsp baking powder
  3. 1/2 tsp salt
  4. 1 1/2 tsp pumpkin spice
  5. 1/4 tsp cinnamon
  6. 1 cup brown sugar
  7. 1/2 white sugar
  8. 3/4 stick of softened butter
  9. 2 eggs
  10. 1/4 cup heavy cream
  11. 3/4 cup pumpkin puree
  12. 1 tsp vanilla extract
For the salted caramel frosting (from Sally's)
  1. 1 stick salted butter
  2. 1 cup dark brown sugar
  3. 1/3 cup heavy cream
  4. 1/2 teaspoon salt
  5. 1-2 cups powdered sugar, sifted
  6. additional pinch of salt, as needed
  1. 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.
  2. In a larger bowl, mix the pumpkin puree, eggs, vanilla, butter, and sugars together until well combined.
  3. Stir in the heavy cream, and be careful not to over mix.
  4. Bake at 350 for about 30 minutes or until a toothpick comes out clean. Cool for about 15 minutes, then flip onto cake plate.
  5. 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.
  6. Pour the caramel frosting over the cake, or if you made it thicker with more sugar, frost with a spatula.
  1. You can also make this with 2 round pans or 2 loaf pans.
Sugar & Garlic https://sugarandgarlic.com/