Caramel Pumpkin Cake recipe, you won’t want to miss this recipe. This is the best recipe for caramel pumpkin cake that there ever was. I promise you! It is worth the time that you invest – your family and friends will rave!
I love pumpkin. I love caramel. What is not to love about this delicious cake? Not much, if I do say so myself.
Caramel Pumpkin Cake is a recipe I found in the Tea Time magazine. Let me say, I just love that magazine. My Mother is German and I had family in England, so having Tea Time is something I am familiar with.
If you have been a reader of Feeding Big for a while, you will remember that I have shared stories about how my daughter and I had Tea Time while she was homeschooled. We had Tea Time on Tuesdays and would have tea and sweets and discuss literature. Many time we would read the same book and have a lively discussion about it!
This cake is something I know would have been perfect for the tea times my daughter and I shared. We both love pumpkin and Dulce De Leche.
Here are some of the tools you will need:
Gather your tools and your ingredients and let’s get busy and make Caramel Pumpkin Cake.
I promise your family will be begging for more.
- 1 cup salted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 (15 ounce) can pumpkin puree
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 (13.4 ounce) can Dulce De Leche
- Cream Cheese Frosting
- 1/2 cup salted butter, softened
- 1 (8 ounce) package cream cheese, softened
- 4 1/2 cups confectioners sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350 degree F
- Spray a 13X9 baking pan with cooking spray. Line pan with parchment paper and spray again. Set aside.
- In a large bowl, combine butter and sugar. Beat at high speed with a mixer until light and fluffy, approximately 5 minutes. Add eggs to butter mixture, one at a time, beating well after each addition. Reduce mixer speed to low, and add pumpkin puree, beating until incorporated (will look curdled) Set aside.
- In a medium bowl, combine flour, baking soda, cinnamon, baking powder, salt, giner and nutmeg. Mix well. Add flour mixture to pumpkin mixture, beat at low speed until incorporated.
- Spread batter evenly into prepared pan. Tap pan on countertop several times to reduce air bubbles.
- Bake until a wooden pick inserted in center of cake comes out clean, approximately 25 minutes. Let cake cool completely in pan.
- Turn cooled cake out, rounded side up, onto a cutting surface. Suing a long serrated knife and a gentle swing motioner, level cake by trimming dome from cake. Invert the cake. Trim and discard edges from cake. Cut cake into 15 (2 1/4 inch) squares. Cut squares in half horizontally.
- Place Dulce De Leche in a resealable plastic bag with one corner snipped off. Pipe Dulce De Lech onto the centers of the bottom halves of the cake squares, leaving space to pipe a boarder of cream cheese frosting around the edges.
- Place frosting in a piping bag fitted with a medium-star tip (Wilton #21). Pipe a straight border around edges of bottom halves of cake squares. Set aside.
- Using an offset spatula, spread Dulce De Leche in an even layer onto top halves of cake squares. Place top halves of cake - Dulce De Leche sides up - on bottom halves. Pipe a Cream Cheese Frosting border around edges of tops of cake stacks.
- In a large bowl, combine butter, cream cheese, confectioners' sugar, and vanilla extract. Beginning a the low speed and increasing to high speed, beat with a mixer until light and fluffy.
- Place cake stacks in a covered container, and refrigerate until serving time.
Pumpkin flavored sweets have long been favorites of my family. For me the love affair with pumpkin started when I was young and had pumpkin pie at Thanksgiving.
I am always excited to find new recipes that use pumpkin. Tomorrow I will be sharing a great recipe for Pumpkin Soup. There is a little heat to this soup, so if you love pumpkin and pepper, make sure you stop by to check out the recipe.
Latest posts by Cynthia (see all)
- This is How We Roll Thursday Link Party #78 - August 25, 2016
- How To Make Clean Eating Stacked Enchiladas - August 24, 2016
- 26 of the best Clean Eating Salad Dressing Recipes - August 22, 2016