Pumpkin Cake – A warm, comforting, perfectly spiced cake topped with a sweet and tangy caramel cream cheese frosting is heaven. Every bite of this pumpkin cake is a taste of autumn. This gorgeous cake makes an impressive finale to an elegant holiday meal.
I love pumpkins! In my opinion, it is his one of the most underrated fruits. So when my neighbors asked me to provide goodies for their community bake sale, the perfect fall feast had to be pumpkins. I needed something that was easy to carry. And I wanted it to be memorable!
After some experimentation, my son and I came up with a dessert that did a great job with the warm autumn flavors, with a tangy creamy frosting to top it off. was ideal for the bake sale.It was one of the first desserts to sell out and the feedback was a big YUM.
The Secret to Incredible Pumpkin Puree
Pumpkin puree is prepared by blending or mashing pumpkins to create a smoother pulp. Most canned pumpkin purees are made with different types of winter squash, including sugar squash and Dickinson squash. But they all work in this recipe.
recipe ingredients
- egg – Creates a moist and firm structure to the cake.
- sour cream ・Activates the acidity of baking soda and moisturizes.
- sugar – I used white sugar and brown sugar. Because the brown sugar gives the cake a beautiful rich color.
- pumpkin puree – Pumpkin puree, the base flavor of the cake, is delicious and moist. You can make your own, but for some reason the canned puree is smoother.
- butter – Melted butter keeps the crumbs moist and buttery.
- flour – I used all-purpose flour to compliment the thick, moist batter.
- fermentation Agent – Baking soda and baking soda will give your cake a nice rise.
- pumpkin pie spice – Essential spices give a warm autumn taste. Substitute with cinnamon, nutmeg, cloves or create your own pumpkin spice.
- frosting – Tangy on toast, it enhances the flavor of the cake and makes you lick your spoon!
how to make pumpkin cake
pumpkin cake
- wet ingredients – Mix eggs, sour cream, sugar, pumpkin and butter in a medium bowl. (Photo 1-2)
- dry ingredients – In another bowl, mix flour, baking powder, baking soda, pumpkin pie spice and salt. (Photos 3-4)
- mix – Add wet ingredients to dry ingredients. Then add vanilla essence and stir. (Photos 5-7)
- bake – Pour cake batter onto a 9-by-13-inch baking sheet, bake for 25-30 minutes or until slightly browned, and let cool. (Photos 8-9)
caramel cream cheese frosting
- make caramel – Place butter, brown sugar, heavy cream and salt in a small saucepan and place over medium heat. Bring the mixture to a boil, then reduce heat to low and simmer for 3-4 minutes. (Photos 10-11)
- cool – Pour the caramel into the mixing bowl and let it cool at room temperature for 10 minutes. It should thicken a bit, but if the caramel is too hard to work with, add a tablespoon of heavy cream.
- cream cheese ingredients – In another bowl, mix cream cheese, powdered sugar, vanilla extract and softened butter. (Photos 12-15)
- Combine caramel and cream cheese – Mix the caramel sauce into the cream cheese mixture. (Photos 16-17)
- frost – Once cooled, smooth the frosting over the pumpkin cake with a spatula. Best to do as soon as possible. (Photos 18-22)
recipe variations
- if not found pumpkin pie spice, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/8 teaspoon cloves. Alternatively, you can use plain cinnamon if that’s all you have on hand.
- Topping a bake sale or class picnic with this cake is fun candy pecan Or make the fall deliciousness even better with candy corn!
- As strange as it may sound, sweet potato puree is an excellent substitute for pumpkin puree! Bake the sweet potatoes until tender, cool, peel and puree. If you don’t say it, don’t say it!
tips and tricks
- Bringing refrigerated ingredients such as eggs, cream cheese, and butter to room temperature before using them will make the cake lighter and the frosting more creamy.
- It’s tempting to freeze the cake right out of the oven and eat it, but let the cake cool completely first.
- Pumpkin puree adds a lot of moisture to the cake. We recommend using a probe thermometer (the cake should reach 200°F/93°C) or a skewer to test the thickest part of the cake.
advance instructions
One of the charms of this cake is that it’s so easy and generous. You can bake, store overnight on the counter, or refrigerate for 2-3 days before serving. increase.
How to eat and store
It’s a dream cake that freezes even if it’s frosted! It can be stored in the freezer for 3 months and can be thawed in the refrigerator overnight.
Frequently Asked Questions
Unfortunately, no. Although they look similar, pumpkin pie fillings usually have sweeteners and spices added that change the taste of the cake. Pumpkin puree works best for this recipe because you can control all the flavors.
As a rule of thumb, the cake pan should be 2/3 full as it will be fermented in the oven.
Generally speaking, the cake should be chilled for 15-20 minutes to give it time to set.But remove it from the pan after 20 minutes.
What to add to pumpkin cake
decadent candy pecan Makes a great cake topping.And if you’re as big a pumpkin fan as I am, you can pair it with this cake pumpkin spice latte Or another fall favorite, homemade apple ciderTalk about a perfect teatime combination!
More Decadent Fall Recipes to Try
- pecan pie
- sweet potato pie
- pumpkin banana bread
- buttermilk pound cake
- fluffy pumpkin pancake
Conclusion
Celebrate fall in style with this irresistibly spicy pumpkin cake with caramel cream cheese frosting! What’s your favorite pumpkin recipe? Let us know in the comments. ❤️
see how to make
This blog post was originally published in October 2019 and has been updated with additional tips, new photos, and videos.
pumpkin cake
A warm and comforting, perfectly spiced cake topped with a sweet and tangy caramel cream cheese frosting is heaven. Every bite of this pumpkin cake is a taste of autumn. This gorgeous cake makes an impressive finale to an elegant holiday meal.
Preparation: 15 minutes
cooking: 35 minutes
total: 45 minutes
American
instructions
pumpkin cake
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Preheat oven to 350°F/177°C. Grease two round 9-inch cake tins.
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In a medium bowl, combine eggs, sour cream, sugar, pumpkin and butter.
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In another bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, and salt.
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Stir wet ingredients dry. Add vanilla essence and mix.
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Divide the batter between the two prepared cake tins and bake for about 35 minutes or until slightly browned and let cool.
frosting
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caramel: Put butter, brown sugar, heavy cream, and salt in a small saucepan and heat over medium heat. Bring the mixture to a boil, then reduce heat to low and simmer for 3-4 minutes.
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Pour the caramel into a mixing bowl and let stand at room temperature for 10 minutes to cool (it will thicken slightly). If the caramel is too hard to work with, add a tablespoon of heavy cream.
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Cream cheese: In another bowl, mix cream cheese, powdered sugar, vanilla extract and softened butter.
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Mix cream cheese with caramel sauce.
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Smooth a little more than a quarter of the frosting over the first layer of chilled pumpkin cake as quickly as possible to prevent the frosting from clumping, then place the second cake layer on top and spread the cake frosting. Exit.
Tips and notes:
- If you don’t have pumpkin pie spices, substitute 1/2 teaspoon ground cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground ginger, and 1/8 teaspoon ground cloves.
- Bringing refrigerated ingredients such as eggs, cream cheese, and butter to room temperature before using them will make the cake lighter and the frosting more creamy.
- It’s tempting to freeze the cake right out of the oven and eat it, but let the cake cool completely first.
- Pumpkin puree adds a lot of moisture to the cake. We recommend using a probe thermometer (the cake should reach 200°F/93°C) or a skewer to test the thickest part of the cake.
- Please note that nutritional information is approximate and may vary significantly depending on the products used.
Nutrition Facts Table:
Serving: 1slice| | calorie: 766kcal (38%)| | carbohydrate: 130g (43%)| | protein: 6g (12%)| | thick: 27g (42%)| | saturated fat: 16g (100%)| | Polyunsaturated fat: 1g| | Monounsaturated fat: 7g| | Trans fat: 1g| | cholesterol: 130mg (43%)| | sodium: 432mg (19%)| | potassium: 182mg (Five%)| | fiber: 1g (Four%)| | sugar: 111g (one two three%)| | Vitamin A: 922IU (18%)| | Vitamin C: 0.2mg| | calcium: 95mg (Ten%)| | iron: 2mg (11%)
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