Pumpkin Cake with Caramel Cream Cheese Frosting

Step 1

Preheat the oven to 350F degrees. Grease and flour a 9x13 inch pan.

Step 2

In a medium bowl whisk together the flour, pumpkin pie spice, baking powder, baking soda & salt.

Step 3

In a large bowl beat together the oil, sugars, eggs, vanilla extract and pumpkin puree until smooth.

Step 4

Beat in the flour mixture about 1/2 at a time, turning off the mixer and scraping down the sides of the bowl as necessary.

Step 5

Pour the batter into the prepared pan and bake for 35-40 minutes until it feels firm to the touch and inserted toothpick comes out clean.

Step 6

In a large bowl beat the butter until smooth.

Step 7

Beat in the cream cheese.

Step 8

Mix in 1 1/2 cups powdered sugar, followed by the salted caramel.

Step 9

Mix in the rest of the powdered sugar about 1/2 cup at a time until it's the desired sweetness level you desire.

Step 10

If the mixture seems too thick or too sweet, beat in 1-2 tablespoons of whipping cream.

Step 11

Add the sugar to a large saucepan over medium heat. Whisk constantly as the sugar cooks. It will first form lumps and then turn into a deep colored amber sauce.

Step 12

Once it's completely smooth - whisk in the butter until it's fully melted.

Step 13

Remove the pan from the heat and whisk in the whipping cream

Step 14

Then mix in the vanilla extract and salt.