Pumpkin Caramel Cake
Ingredients
- 1/2 cups Sugar ⓘ
- 1/2 cups Brown Sugar ⓘ
- 1/2 cups Butter, Room Temperature ⓘ
- 1 whole Egg
- 15 ounces, fluid Pumpkin, Pureed (canned Works Great Here!) ⓘ
- 1 cup Flour, All Purpose ⓘ
- 1/2 teaspoons Salt ⓘ
- 1 teaspoon Cinnamon ⓘ
- 1/2 teaspoons Baking Soda
- 1/2 teaspoons Baking Powder ⓘ
- 3 ounces, weight Caramel ⓘ
- Whipped Cream, To Serve ⓘ
Instructions
- 1. Grease an 8x8 pan and preheat oven to 350°F.
- 2. In a medium-sized bowl, mix the sugars and butter on medium speed until smooth. Add the egg and pumpkin, mix until smooth.
- 3. Add the flour, salt, cinnamon, baking soda, and baking powder. Mix until combined.
- 4. In a small microwave-proof bowl, heat up the caramel until pourable. I used about 20 individually-wrapped caramels, but you can also use 3 ounces of caramel. In 30-seconds intervals, melt the caramel in the microwave until smooth and pourable.
- 5. Pour the batter into the pan and swirl in the caramel. Bake for 30 minutes or until a tester comes out clean.
- 6. Serve warm with whipped cream.
Nutrition & Diet Analysis (per serving)
696
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).