Description
A deliciously moist and flavorful cake combining the rich taste of pumpkin with the sweetness of salted caramel.
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup salted caramel sauce (store-bought or homemade)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the pumpkin puree and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in ½ cup of the salted caramel sauce.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, drizzle the remaining salted caramel sauce over the top of the cake. Optionally, sprinkle with a pinch of sea salt for extra flavor.
Notes
- For a lighter version, substitute half of the vegetable oil with unsweetened applesauce.
- For added texture, mix in ½ cup of chopped pecans or walnuts into the batter before baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg