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Servings: 12
Calories: 882kcal
Ingredients
- 5 eggs
- 1 ¼ cup sugar
- 1 cup brown sugar
- 3 teaspoons vanilla extract
- 1 cup vegetable oil
- 2 cups pumpkin puree
- 2 tablespoons baking powder
- 3 cups flour
- 1 teaspoon pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 cup unsalted butter room temp
- 8 ounces creek cheese room temp
- 4 cups powdered sugar
- ⅓ cup heavy whipping cream
- 1 teaspoon vanilla extract
- ½ cup caramel topping
Instructions
- Line a 9x13 baking dish with parchment paper, leaving some extra on the sides for easy removal, and spray the dish with non-stick cooking spray. Preheat your oven to 325°F (160°C).
- In a large bowl, mix the eggs, sugar, and brown sugar with a hand mixer until the mixture becomes light and fluffy. Add the vanilla and vegetable oil, continuing to mix until combined. Stir in the pumpkin puree until fully incorporated.5 eggs, 1 ¼ cup sugar, 1 cup brown sugar, 3 teaspoons vanilla extract, 1 cup vegetable oil, 2 cups pumpkin puree
- In a separate medium bowl, whisk together the baking powder, flour, pumpkin pie spice, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, blending slowly with the hand mixer until the batter is smooth and evenly mixed.2 tablespoons baking powder, 3 cups flour, 1 teaspoon pumpkin pie spice, 2 teaspoons ground cinnamon, 1 teaspoon salt
- Pour the batter into the prepared baking dish, spreading it evenly with a spoon. Bake for 30 to 45 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cake cool completely on the counter, for about 1 hour.
- While the cake cools, beat the room-temperature butter and cream cheese together in a large bowl until smooth. Gradually add the powdered sugar, mixing well. Then, pour in the heavy cream and vanilla extract, continuing to beat until everything is fully combined. Be sure to scrape down the sides of the bowl to incorporate any unmixed ingredients.1 cup unsalted butter, 8 ounces creek cheese, 4 cups powdered sugar, ⅓ cup heavy whipping cream, 1 teaspoon vanilla extract
- Once the cake has cooled, spread the cream cheese frosting evenly over the top. Drizzle caramel sauce across the frosting and use a spoon or spatula to gently swirl it around. For a little extra flair, drizzle additional caramel over the top and sprinkle cinnamon if desired.½ cup caramel topping
- Lift the cake out of the dish using the parchment paper, slice it into 12 pieces, and serve!
Notes
- Light and Fluffy Cake: Beating the eggs and sugar until fluffy is key to a light, airy cake texture.
- Room-Temperature Ingredients: Make sure your butter and cream cheese are at room temperature for smooth, lump-free frosting.
- Caramel Drizzle: Wait until the frosting is set before adding the caramel, so it doesn’t melt into the icing.
- Pumpkin Punch: For a more intense pumpkin flavor, you can use fresh pumpkin puree instead of canned.
- Spice It Your Way: Feel free to adjust the pumpkin pie spice and cinnamon to your taste—more if you love a bold spice flavor.
- Toothpick Trick: To make sure your cake is fully baked, insert a toothpick into the center. If it comes out clean, you’re good to go!
- Cooling Is Key: Don’t rush the cooling process—frosting a warm cake will lead to a mess.
- Extra Toppings: For a bit of crunch, sprinkle some chopped pecans or walnuts on top along with the caramel.
Nutrition
Calories: 882kcal | Carbohydrates: 113g | Protein: 11g | Fat: 45g | Saturated Fat: 18g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 600mg | Potassium: 205mg | Fiber: 2g | Sugar: 85g | Vitamin A: 7223IU | Vitamin C: 2mg | Calcium: 311mg | Iron: 3mg
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