Description
This Fluffy Pumpkin Caramel Cake is a moist, spiced pumpkin dessert topped with a rich caramel drizzle. Made with warm spices, real pumpkin, and a buttery caramel sauce, this easy-to-make cake is the perfect autumn treat for any occasion.
Ingredients
-
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp pumpkin spice
- 1 tsp cinnamon
- ½ tsp salt
-
Wet Ingredients:
- 1 cup pumpkin puree
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- ½ cup milk
- 1 tsp vanilla extract
-
Caramel Sauce:
- ¼ cup butter
- ½ cup brown sugar
- ¼ cup heavy cream
- ½ tsp vanilla extract
- Pinch of salt
- Caramel sauce (for drizzling)
Instructions
- Preheat the Oven – Set oven to 350°F (175°C). Grease a baking pan.
- Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, baking soda, pumpkin spice, cinnamon, and salt.
- Prepare Wet Ingredients – In another bowl, beat eggs, brown sugar, granulated sugar, vegetable oil, milk, vanilla, and pumpkin puree until well combined.
- Combine Mixtures – Gradually fold dry ingredients into the wet mixture, stirring until smooth.
- Bake the Cake – Pour batter into the pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Make Caramel Sauce – Melt butter in a saucepan, add brown sugar and heavy cream, and simmer until thickened. Stir in vanilla and salt.
- Cool & Drizzle – Let the cake cool slightly before drizzling with caramel sauce. Serve and enjoy!
Notes
- Storage: Keep at room temperature for 2 days or refrigerate for 5 days.
- Reheating: Microwave slices for 10-15 seconds or warm in a low-temperature oven.
- Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
- Customization: Add nuts, chocolate, or a streusel topping for extra texture and flavor.
- Prep Time: 15min
- Cook Time: 30min
- Category: Dessert
- Method: Baking
- Cuisine: American
