#Recipe #Food #Drink >> Salted Caramel Pumpkin Cake
#Recipe #Food #Drink >> Salted Caramel Pumpkin Cake
Salted Caramel Pumpkin Cake
smooth, wet pumpkin cake soaked with caramel and crowned with clean cream cheese frosting. This pumpkin cake is paired superbly with salted caramel flavors and creamy frosting in every bite.
You’ll Need:
Pumpkin Cake:
4 eggs room temperature
1 cup brown sugar packed
1 cup vegetable oil
15 oz can pumpkin puree
1/4 cup salted caramel topping
2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
Frosting:
16 oz cream cheese softened
1/2 cup salted butter room temperature
1 tsp vanilla extract
2 cups powdered sugar
Topping:
9 oz jar salted caramel topping (remainder of the 11 oz jar)
4 oz salted caramel topping to drizzle each slice OPTIONAL
2 tbsp coarse salt to sprinkle each slice OPTIONAL
CLICK ==> NEXT
Original recipe here -->
https://www.willcookforsmiles.com/salted-caramel-pumpkin-cake/
How to Make:
Pumpkin cake:
Preheat oven to 350. Grease and gently flour 9x13 inch glass baking pan.
Beat eggs and sugar for a minute or on medium-high speed.
Drizzle in oil as beating.
decrease the speed to medium and beat in pumpkin puree and caramel topping.
lower speed to low and upload flour, baking powder, baking soda, and pumpkin pie spice.
Scrape facets and backside of the bowl and ensure it is all evenly included.
Pour cake batter into the organized baking pan and make certain it's unfold calmly.
Bake for 34-36 minutes.
Take the cake out and permit it cool for about 10 minutes.
Poke holes all around the cake with the thin blending spoon manage (or every other pencil sized utensil).
Pour remainder of salted caramel topping jar over the cake, hitting all of the holes.
let the cake cool absolutely before frosting.
Frosting:
Beat butter and cream cheese collectively on medium-excessive velocity, until easy, approximately 2 mins.
lower the speed to low and beat in powder sugar and vanilla extract.
turn up the velocity lower back to medium-excessive and beat for approximately three-4 minutes, till the frosting is mild, clean and fluffy.
Drop spoonfuls of frosting everywhere in the cake and unfold it calmly. ensure the cake is completely included.
non-obligatory: drizzle every slice with extra salted caramel topping and sprinkle a little bit of coarse salt as serving.
preserve cake refrigerated.
CLICK ==> NEXT
Original recipe here -->
https://www.willcookforsmiles.com/salted-caramel-pumpkin-cake/
Cookpad
#Recipe #Food #Drink >> Salted Caramel Pumpkin Cake
Salted Caramel Pumpkin Cake
smooth, wet pumpkin cake soaked with caramel and crowned with clean cream cheese frosting. This pumpkin cake is paired superbly with salted caramel flavors and creamy frosting in every bite.
You’ll Need:
Pumpkin Cake:
4 eggs room temperature
1 cup brown sugar packed
1 cup vegetable oil
15 oz can pumpkin puree
1/4 cup salted caramel topping
2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
Frosting:
16 oz cream cheese softened
1/2 cup salted butter room temperature
1 tsp vanilla extract
2 cups powdered sugar
Topping:
9 oz jar salted caramel topping (remainder of the 11 oz jar)
4 oz salted caramel topping to drizzle each slice OPTIONAL
2 tbsp coarse salt to sprinkle each slice OPTIONAL
CLICK ==> NEXT
Original recipe here -->
https://www.willcookforsmiles.com/salted-caramel-pumpkin-cake/
How to Make:
Pumpkin cake:
Preheat oven to 350. Grease and gently flour 9x13 inch glass baking pan.
Beat eggs and sugar for a minute or on medium-high speed.
Drizzle in oil as beating.
decrease the speed to medium and beat in pumpkin puree and caramel topping.
lower speed to low and upload flour, baking powder, baking soda, and pumpkin pie spice.
Scrape facets and backside of the bowl and ensure it is all evenly included.
Pour cake batter into the organized baking pan and make certain it's unfold calmly.
Bake for 34-36 minutes.
Take the cake out and permit it cool for about 10 minutes.
Poke holes all around the cake with the thin blending spoon manage (or every other pencil sized utensil).
Pour remainder of salted caramel topping jar over the cake, hitting all of the holes.
let the cake cool absolutely before frosting.
Frosting:
Beat butter and cream cheese collectively on medium-excessive velocity, until easy, approximately 2 mins.
lower the speed to low and beat in powder sugar and vanilla extract.
turn up the velocity lower back to medium-excessive and beat for approximately three-4 minutes, till the frosting is mild, clean and fluffy.
Drop spoonfuls of frosting everywhere in the cake and unfold it calmly. ensure the cake is completely included.
non-obligatory: drizzle every slice with extra salted caramel topping and sprinkle a little bit of coarse salt as serving.
preserve cake refrigerated.
CLICK ==> NEXT
Original recipe here -->
https://www.willcookforsmiles.com/salted-caramel-pumpkin-cake/
Cookpad
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