CARAMEL PECAN PUMPKIN CAKE

It’s officially pumpkin season and I have just the fall dessert recipe for you! This stunning caramel pecan pumpkin cake is loaded with the most incredible fall flavors! It’s made with home-made caramel sauce, salted caramel buttercream and delicate spiced pumpkin cake layers. You’ll love every single bite of this extravagant fall dessert!

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This cake is all about the pumpkin! If you love spiced pumpkin lattes, you’re going to love the flavor in this cake. The pumpkin cake layers are made with pumpkin puree and spiced with cinnamon and nutmeg, lending a warming flavor to the layers. The pumpkin puree makes the cake layers super moist and delicate, not heavy at all!

I prefer to use store-bought pumpkin puree but you can also make your own at home. Just cut a pumpkin in half and scoop out the seeds. Place the halves onto a baking sheet and wrap tightly with foil. Bake the pumpkin at 375F for 45 mins to an hour, until the flesh is fork tender. Scoop out the baked pumpkin flesh into a food processor and puree until the mixture is smooth. Voila, all done!

INGREDIENTS

• For Pumpkin Cake:
• 3/4 cup (180 ml) canola or vegetable oil
• 4 large eggs
• 1 cup (200 g) white granulated sugar
• 1 tsp vanilla extract
• 1 15-oz can (425 g) pumpkin puree
• 2 cups (250 g) all-purpose flour
• 4 tsp (16 g) baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1 recipe 'Salted Caramel Buttercream'
• 1 recipe 'Home-Made Caramel Sauce'
• 1 1/2 cups (190 g) chopped pecans
• caramel chocolates, for garnish

INSTRUCTIONS

1. Preheat the oven to 350F and prepare 3, 8-inch round cake pans by spraying the sides with a baking spray and lining the bottoms with parchment paper.
2. In a large mixing bowl, whisk together the oil, eggs, sugar and vanilla for 2 to 3 minutes, until smooth and creamy. Add in the pumpkin puree and whisk again until a uniform mixture forms. In a separate bowl, combine the dry ingredients: flour, baking powder, cinnamon, nutmeg and salt. Sift the dry ingredients into the batter, then whisk just until well incorporated.
3. Divide the batter evenly between the three pans and use an offset spatula to level the batter. Bake in the preheated oven for 26 to 28 minutes, or until a toothpick inserted into the center comes out clean. Once done baking, allow the cake layers to cool completely on a wire rack.
4. .............................

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