Ingredients
Scale
- 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
- For Frosting: 16 oz cream cheese (softened)
- 1/2 cup salted butter (room temperature)
- 1 tsp vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan.
- In a large mixing bowl, blend together the eggs, brown sugar, vegetable oil, pumpkin puree, and salted caramel topping until smooth.
- In another bowl, whisk together the flour, baking powder, baking soda, and pumpkin pie spice. Gradually add to the wet mixture until just combined.
- Pour the batter into the prepared pan and bake for about 36 minutes or until a toothpick comes out clean.
- Allow cooling in the pan for 10 minutes before transferring to a cooling rack.
- For frosting, mix together softened cream cheese, salted butter, vanilla extract, and powdered sugar until smooth. Spread over cooled cake.
- Prep Time: 20 minutes
- Cook Time: 36 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 350
- Sugar: 30g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg