Pumpkin Cake

5 from 5 votes

This pumpkin cake is light and moist. It is topped with a whipped cream cheese frosting and drizzled with caramel sauce.

Prep Time20 mins

Cook Time40 mins

Total Time1 hr

Course: Dessert

Cuisine: American

Keyword: cake, Caramel, cream cheese, pumpkin, pumpkin cake

Servings: slices

Calories: 503kcal

Cost: $10

Preheat oven to 350 degrees (F). Spray an 8x8 pan with non-stick spray and use parchment paper to make a cross shape. This will help when removing it from the pan.
In a large bowl beat the sugar and room temperature butter until fully combined and fluffy. Add the pumpkin puree and beat until fully combined.
Add eggs one at a time, mixing well between each addition.
In a small bowl combine the flour, baking soda, cinnamon, and salt.
Add the dry ingredients to the pumpkin mixture and mix until just combined.
Pour the batter in the prepared pan and place in the preheated oven. Bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean.
Remove from oven and allow to cool completely.

In a medium bowl combine the room temperature cream cheese, sugar, vanilla, and salt. Mix until fully combined.
In a separate medium bowl whip the cream until stiff peaks form. Be sure not to over whip.
Add about 1/4 of the whipped cream into the cream cheese and mix until completely combined. Add the rest of the whipped cream and gently fold into the cream cheese mixture.

In a medium saucepan combine the sugar and water over medium-high heat. Let cook, without stirring, for about 10 minutes or until the mixture turns a medium amber color.
While the sugar cooks warm the heavy cream in a small saucepan over low heat.
When the sugar is ready slowly add the heavy cream, whisking constantly for 2 minutes.
Remove from heat and add butter. Whisk until melted and smooth. Let cool.

When the cake has cooled spread the frosting over the cake. You may not use all of the frosting.
When the caramel sauce has cooled drizzle it over the frosting.