We have made this multiple times!! For those that love pumpkin, it’s great anytime!!
Ingredients
Cake
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp freshly grated nutmeg (or 1/2 tsp ground nutmeg)
- 15 ounces pumpkin pureé (1 can or 1 3/4 cups)
- 2 cups granulated sugar
- 3/4 cup vegetable oil (light flavored olive oil can be used as well)
- 4 large eggs
- 2 tsp vanilla
Salted Caramel Sauce
- 1/2 cup heavy cream
- 1 cup granulated sugar
- 1 tbsp corn syrup
- 1/4 cup water
- 3 tbsp unsalted butter
- 3/4 tsp sea salt
- 1 tsp vanilla
Candied Pecans
- 2 cups pecans, roughly chopped
- 1/4 cup brown sugar
- 2 tbsp water
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
Salted Caramel Frosting
- 12 tbsp unsalted butter (1 1/2 sticks) COLD and cut into pieces
- 4 ounces cream cheese (1/2 block)
- 2 cups powder sugar
- 1/3 cup salted caramel sauce from above recipe or store bought
- 1/2 tsp vanilla
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and lightly flour the sides of your baking pans, and line the bottoms with parchment paper.•In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Set aside.•In another large bowl, whisk together the pumpkin puree, sugar, oil, eggs, and vanilla extract until well combined.•Add the dry ingredients to the pumpkin mixture and stir until completely combined.•Divide the batter evenly between the prepared pans.•Bake until the tops are slightly rounded and a toothpick inserted into the center comes out clean. For 6-inch pans, bake for about 40 minutes; for 8-inch pans, check after 25 minutes.•Cool the cakes in the pans for about 10 minutes, then remove from pans and cool completely on a wire rack.Make the Salted Caramel Sauce:•Warm the heavy cream in the microwave and set aside.•In a large saucepan, combine the sugar, corn syrup, and water. Stir gently to combine.•Cook over medium to medium-high heat, stirring gently, until the sugar dissolves and the mixture is bubbling.•Stop stirring and allow the mixture to boil undisturbed until it reaches a light-medium honey color. Watch closely, as it can darken quickly.•Remove from heat and carefully and slowly pour in the warm heavy cream (the mixture will hiss and bubble). Stir to fully incorporate the cream.•Add the butter and salt, stirring to combine. Then stir in the vanilla extract.•Allow the sauce to cool, then pour into a jar. Cool to room temperature, cover, and refrigerate.Prepare the Candied Pecans:•In a heavy-bottomed saucepan, combine the pecans, brown sugar, butter, and water. Cook over medium heat.•Let the mixture come to a boil, and continue cooking while stirring occasionally, until most of the water has evaporated (about 5-10 minutes).•Remove from heat and add the salt and cinnamon, stirring well.•Spread the nuts onto a parchment-lined baking sheet and break up any large clusters. Allow to cool.Make the Salted Caramel Frosting:•In a large bowl, beat the cold butter pieces until smooth.•Add the cream cheese and blend until fully combined and smooth.•Add about half of the powdered sugar, then, while the mixer is running, pour in the cooled caramel sauce.•Scrape down the sides of the bowl as needed. Continue blending and add the remaining powdered sugar, vanilla extract, and salt.•The frosting should be thick, creamy, and fluffy. If it’s too soft, refrigerate briefly, then beat once more before use.Assemble the Cake:•Once the cakes are completely cooled, you can optionally split each cake in half horizontally to create more layers.•Place one cake layer on a serving plate or cake stand. Spread a layer of frosting over the top, then drizzle with caramel sauce.•Repeat with remaining layers.•Top the assembled cake with candied pecans and an additional drizzle of caramel sauce.Happy Eating!!
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