Pumpkin Caramel Cake Recipe

Name: Pumpkin Caramel Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/2 cups Sugar; 1/2 cups Brown Sugar; 1/2 cups Butter, Room Temperature; 1 whole Egg; 15 ounces, fluid Pumpkin, Pureed (canned Works Great Here!); 1 cup Flour, All Purpose; 1/2 teaspoons Salt; 1 teaspoon Cinnamon; 1/2 teaspoons Baking Soda; 1/2 teaspoons Baking Powder; 3 ounces, weight Caramel; Whipped Cream, To Serve

Servings: persons

1/2 cups Sugar
1/2 cups Brown Sugar
1/2 cups Butter, Room Temperature
1 whole Egg
15 ounces, fluid Pumpkin, Pureed (canned Works Great Here!)
1 cup Flour, All Purpose
1/2 teaspoons Salt
1 teaspoon Cinnamon
1/2 teaspoons Baking Soda
1/2 teaspoons Baking Powder
3 ounces, weight Caramel
Whipped Cream, To Serve

1
1. Grease an 8x8 pan and preheat oven to 350u00b0F.
2
2. In a medium-sized bowl, mix the sugars and butter on medium speed until smooth. Add the egg and pumpkin, mix until smooth.
3
3. Add the flour, salt, cinnamon, baking soda, and baking powder. Mix until combined.
4
4. In a small microwave-proof bowl, heat up the caramel until pourable. I used about 20 individually-wrapped caramels, but you can also use 3 ounces of caramel. In 30-seconds intervals, melt the caramel in the microwave until smooth and pourable.
5
5. Pour the batter into the pan and swirl in the caramel. Bake for 30 minutes or until a tester comes out clean.
6
6. Serve warm with whipped cream.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 1/2 cups Sugar, 1/2 cups Brown Sugar, 1/2 cups Butter, Room Temperature, 1 whole Egg, and more.

Yes, Pumpkin Caramel Cake 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 Caramel Cake

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