Description
This wonderfully moist and fluffy pumpkin spice cake is infused with warm autumn spices, making it the perfect dessert to welcome the seasonal change.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 1/2 cup vegetable oil (or melted butter)
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup milk (whole or 2%)
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream or milk
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C) and prepare the baking pan.
- In a large mixing bowl, whisk together the dry ingredients.
- In another bowl, combine the wet ingredients and blend until smooth.
- Fold the dry ingredients into the wet mixture until just combined.
- Bake for 30 to 35 minutes, or until a toothpick comes out clean.
- Allow to cool and prepare the cream cheese frosting.
- Spread frosting on cool cake, drizzle caramel, and sprinkle nuts before serving.
Notes
Store leftover cake in an airtight container in the refrigerator for up to five days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
Nutrition
- Calories: 370 kcal
- Sodium: 180 mg
- Protein: 4 g