Caramel Drizzle Pumpkin Cake is a delightful dessert that perfectly blends the warm spices of pumpkin with the rich sweetness of caramel. This moist and flavorful cake is ideal for fall gatherings, holiday celebrations, or any time you crave a comforting treat. With its luscious caramel topping and spiced pumpkin base, this cake will surely impress your family and friends. Follow this easy step-by-step recipe to create your own Caramel Drizzle Pumpkin Cake that will leave everyone asking for seconds!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup caramel sauce (store-bought or homemade)
- Whipped cream (for serving, optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
Step 3: Combine Wet Ingredients
In a large mixing bowl, beat together the sugar and vegetable oil 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.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
Step 5: Bake the Cake
Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into 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.
Step 6: Add Caramel Drizzle
Once the cake has cooled, drizzle the caramel sauce generously over the top. For an extra touch, you can warm the caramel slightly to make it easier to drizzle.
Step 7: Serve and Enjoy
Slice the cake and serve it with a dollop of whipped cream, if desired. Enjoy your homemade Caramel Drizzle Pumpkin Cake!
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth before measuring it for the recipe.
How do I store leftover Caramel Drizzle Pumpkin Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze the pumpkin cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator before serving.
What can I substitute for vegetable oil?
You can substitute vegetable oil with melted coconut oil, canola oil, or unsweetened applesauce for a healthier option.
Is this cake suitable for a gluten-free diet?
To make this cake gluten-free, substitute all-purpose flour with a gluten-free flour blend. Make sure the other ingredients are also gluten-free.