Pumpkin Cake with Caramel Frosting Recipe

Name: Pumpkin Cake with Caramel Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (225 ml) sugar; 1-3/4 cups (425 ml) and 2 tbsp (30 ml) all-purpose flour; 1/2 tsp (2 ml) salt; 2 tsp (10 ml) baking powder; 1 tsp (5 ml) baking soda; 2 tsp (10 ml) cinnamon; 2 eggs; 1 cup (225 ml) oil; 1 cup (225 ml) chopped nuts; 1 cup (225 ml) pumpkin, cooked; 1/2 tsp (2 ml) mace; 1/2 tsp (2 ml) ginger; 1/2 tsp (2 ml) allspice; 1/2 cup (125 ml) cream or canned milk; 9 tbsp (125 ml) butter; 3 tbsp (45 ml) granulated sugar; 1-1/8 cups (275 ml) powdered sugar

Servings: persons

1 cup (225 ml) sugar
1-3/4 cups (425 ml) and 2 tbsp (30 ml) all-purpose flour
1/2 tsp (2 ml) salt
2 tsp (10 ml) baking powder
1 tsp (5 ml) baking soda
2 tsp (10 ml) cinnamon
2 eggs
1 cup (225 ml) oil
1 cup (225 ml) chopped nuts
1 cup (225 ml) pumpkin, cooked
1/2 tsp (2 ml) mace
1/2 tsp (2 ml) ginger
1/2 tsp (2 ml) allspice
1/2 cup (125 ml) cream or canned milk
9 tbsp (125 ml) butter
3 tbsp (45 ml) granulated sugar
1-1/8 cups (275 ml) powdered sugar

1
Sift together the sugar, flour, baking powder, baking soda, and cinnamon.
2
Add eggs, oil, nuts, pumpkin, and spices and blend together.
3
Pour and scrape the batter into a greased and floured 9x13 cake pan.
4
Bake at 375 degrees (200 C.) for 20-25 minutes.
5
Heat cream and butter together.
6
Meanwhile, put granulated sugar in a heavy frying pan on medium heat and stir until it is a golden brown syrup, (be careful not to burn!).
7
Take off the heat and stir constantly until it cools slightly.
8
Slowly pour the hot cream and butter mixture into the melted sugar, stirring constantly.
9
Return to the heat and let boil until mixtures are thoroughly blended and not lumpy.
10
Remove from heat an dstir in powdered sugar.
11
Beat until smooth and creamy and thick enough to spread.

1364

kcal

Calories

102

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup (225 ml) sugar, 1-3/4 cups (425 ml) and 2 tbsp (30 ml) all-purpose flour, 1/2 tsp (2 ml) salt, 2 tsp (10 ml) baking powder, and more.

Yes, Pumpkin Cake with Caramel Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cake with Caramel Frosting

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