When the aroma of warm pumpkin caramel cake wafts through your kitchen, you know something magical is about to happen. Imagine sinking your fork into a moist slice, with layers of creamy caramel dancing atop spiced pumpkin goodness. cheesy stuffed flank steak It’s like autumn wrapped in a cozy blanket, inviting you to take one more bite.

This delightful cake has a way of making any occasion feel special—from Thanksgiving gatherings to just another Tuesday when you need a little sweetness in your life. It’s not just a dessert; it’s an experience that warms the heart and tickles the taste buds, making every moment a celebration. For more inspiration, check out this lemon cheesecake squares recipe.

I still remember the first time I made this cake for my family; their faces lit up with joy as they took their first bites.

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Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Pumpkin Puree: Go for 100% pure pumpkin for the best flavor and texture—avoid pumpkin pie filling.

• All-Purpose Flour: A staple that gives structure; avoid using self-rising flour unless you’re feeling adventurous.

• Baking Powder: Essential for helping the cake rise; make sure it’s fresh for optimal fluffiness.

• Cinnamon and Nutmeg: These spices add warmth and depth; feel free to adjust based on your personal taste.

• Brown Sugar: For that rich caramel flavor; dark brown sugar provides even more moisture.

• Eggs: They bind everything together; use room temperature eggs for better mixing.

• Heavy Cream: Necessary for making a luscious caramel sauce—don’t skimp on the creaminess!

• Butter: Use unsalted butter to control the saltiness in your cake and frosting.

• Vanilla Extract: Adds an extra layer of flavor—always opt for pure vanilla over imitation when possible.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Oven and Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray for easy release.

Mix Dry Ingredients Together: In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and a sprinkle of salt. This ensures even distribution of flavors.

Create the Pumpkin Mixture: In another bowl, combine canned pumpkin puree with brown sugar, eggs, melted butter, and vanilla extract until well-mixed and smooth. savory turkey melt sliders.

Combine Wet and Dry Ingredients: Gradually fold the pumpkin mixture into the dry ingredients. Be gentle here; we want airy layers not a dense brick!

Bake Your Cakes: Divide the batter evenly between prepared pans. Bake for 30-35 minutes or until golden brown and a toothpick comes out clean from the center.

Make Caramel Sauce While Cakes Cool: In a saucepan over medium heat, combine heavy cream and brown sugar. Stir constantly until it bubbles vigorously, then reduce heat until thickened—about 5 minutes.

Strongly recommended tip: If you’re feeling fancy, add a pinch of sea salt to elevate those dessert vibes!

Once cooled completely, stack those gorgeous cakes with layers of warm caramel sauce drizzled in between. You’ll want to reserve some sauce for topping—trust me on this one!

Now serve slices adorned with extra caramel drizzles while basking in compliments from family and friends who will undoubtedly request seconds!

Enjoy this delightful pumpkin caramel cake at family gatherings or cozy nights at home—it’s bound to become an instant classic! For more inspiration, check out this caramel toffee crunch cake recipe.

Perfecting the Cooking Process

Begin by roasting the pumpkin for enhanced flavor. While it cools, prepare your caramel sauce and cake batter simultaneously for an efficient baking process.

Add Your Touch

Feel free to swap pumpkin for sweet potato or add chocolate chips for an extra indulgent treat. sweet potato breakfast hash A sprinkle of sea salt on the caramel enhances its richness beautifully.

Storing & Reheating

Store the Pumpkin Caramel Cake in an airtight container at room temperature for up to three days. For reheating, warm individual pieces in the microwave for about 10-15 seconds.

Baking this cake reminds me of family gatherings where laughter and sweet aromas filled the air. The first time I made it, my friends devoured it within minutes, begging for seconds.

FAQ

What can I substitute for pumpkin puree?

You can use butternut squash puree or even applesauce as great alternatives. fall-inspired butternut squash dish.

Can I make this cake ahead of time?

Absolutely! The flavors deepen when stored overnight in an airtight container.

How do I store leftover caramel sauce?

Store leftover caramel sauce in the fridge for up to two weeks in a sealed jar.

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Pumpkin Caramel Cake

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• Author: Hellen
• Total Time: 55 minutes
• Yield: Approximately 8 servings 1x

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Description

Indulge in the warmth of autumn with our Pumpkin Caramel Cake, featuring moist pumpkin layers drizzled with rich, creamy caramel. This cake transforms any occasion into a celebration, whether it’s a festive gathering or a simple evening treat. With its delightful blend of spices and textures, each bite is an experience that warms the heart and satisfies the sweet tooth.

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Ingredients

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• 1 cup canned pumpkin puree
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 cup brown sugar
• 2 large eggs (room temperature)
• ½ cup unsalted butter (melted)
• 2 tsp vanilla extract
• 1 cup heavy cream (for caramel sauce)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and a pinch of salt.
3. In another bowl, combine pumpkin puree, brown sugar, eggs, melted butter, and vanilla until smooth.
4. Gradually fold the pumpkin mixture into the dry ingredients until just combined; do not overmix.
5. Divide batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
6. For the caramel sauce, combine heavy cream and brown sugar in a saucepan over medium heat; cook until thickened (about 5 minutes).
7. Once cooled completely, stack the cakes with caramel sauce in between layers and drizzle on top before serving.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 30g
• Sodium: 150mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 80mg