Pumpkin Cake with Caramel Cream Cheese Frosting

I keep thinking I’ve exhausted all the varieties of pumpkin desserts – and then I realize there’s a new pumpkin recipe I need to try. And today’s the day for a delicious new pumpkin creation. Enter pumpkin and caramel. Because what could be better than flavorful, cinnamon filled pumpkin cake and sweet, slightly tangy caramel cream cheese frosting???

Um… Moving on.


Pumpkin Cake Recipe
This pumpkin cake is moist, flavorful and has a deliciously tender crumb. What’s even better is that it’s basically made in 3 steps.

Ingredients

  • Pumpkin Cake
  • 2 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup vegetable oil , or canola
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 15 oz can pumpkin puree
  • Caramel Cream Cheese Frosting
  • 1/2 cup unsalted butter , softened
  • 6 oz cream cheese , full fat brick style
  • 1/2 cup salted caramel (see below or buy your own)
  • 2-3 cups powdered sugar
  • 1-2 tablespoons whipping cream , as needed
  • Caramel Sauce
  • 1 cup white sugar
  • 1/3 cup unsalted butter , cut into 5 pieces
  • 1/2 cup whipping cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon coarse salt

Instructions
Pumpkin Cake

  1. Preheat the oven to 350F degrees. Grease and flour a 9x13 inch pan.
  2. In a medium bowl whisk together the flour, pumpkin pie spice, baking powder, baking soda & salt. 
  3. ...............................


for full recipes please see : www.justsotasty.com

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