Pumpkin Cake

This Pumpkin Cake is my absolute favorite fall dessert. The cake is moist and topped with a fluffy whipped cream cheese and drizzled with caramel sauce. It the perfect pumpkin cake for cozy autumn days.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings slices

Calories 503kcal

Author Ellie Haley

Ingredients

For Pumpkin Cake:

2 cups (396 grams) granulated sugar
2 sticks (226 grams) unsalted butter room temperature
1 15oz can pumpkin puree
4 large eggs
2 cups (240 grams) all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt

For Frosting:

½ block (4 oz) cream cheese room temperature
½ cup (99 grams) granulated sugar
½ teaspoon vanilla extract
pinch salt
¾ cup heavy whipping cream

For Caramel:

½ cup (99 grams) granulated sugar
2 tablespoons cold water
¼ cup heavy cream
1 tablespoon (14 grams) unsalted butter

Instructions

For Pumpkin Cake:

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.

For Frosting:

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 ¼ 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.

For Caramel:

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.

Assembly:

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.

Notes

Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cake batter. The ingredients will combine much easier and you won’t have chunks of cold butter in your batter.

Don’t overmix. You need to mix your batter until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your cake will be tough instead of fluffy.
The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.

Nutrition