Pumpkin Caramel Cake

TOTAL TIME: 3 HR. I SERVES: 6 – 8

Ingredients:

PUMPKIN CAKE

• 1 (15 oz) can of pumpkin puree
• 1 ½ cups white sugar
• 1 cup olive oil 
• 4 eggs
• 2 cups 1:1 gluten free flour
• 2 teaspoon baking powder
• 1 teaspoon baking soda 
• 1 teaspoon cinnamon
• 1 teaspoon salt

CREAM CHEESE BUTTERCREAM

• 8 oz. cream cheese, softened 
• 1 stick of unsalted butter, softened
• 4 cups powdered sugar + more depending on consistency preference
• 1 teaspoon kosher salt
• 1 jar of Trader Joe’s pumpkin & spice caramel for topping

Instructions:

1. Preheat the oven to 350°.
2. Line the bottom of two round cake pans with parchment paper and spray the sides with cooking spray. 
3. In a small bowl, mix the gluten free flour, baking powder, baking soda, cinnamon and salt. 
4. In a separate bowl, add the pumpkin puree, white sugar, oil and eggs and mix until well combined.
5. Gradually add the gluten free flour mixture to the pumpkin mixture and mix until smooth.
6. Split the batter into the two lined cake pans and even out the top with a spatula. You can jiggle the pan from side to side to make it even. 
7. Bake for 30-35 minutes until the top springs back and a toothpick comes out clean.
8. Allow the cakes to fully cool for a minimum of 2 hours before frosting.

For the frosting:

1. Add the softened cream cheese and butter to a bowl and use a hand mixer to mix until fluffy with no lumps.
2. Add 3 cups of the powdered sugar and the salt and continue to mix. Scrape down the sides when necessary before adding the last cup of powdered sugar and mixing until light and fluffy.
3. Apply the frosting to the cooled cake using an offset icing spatula or a regular knife. I spread a thin layer in between the cake layers.
4. Finish the cake by topping with a layer of Trader Joe’s pumpkin & spice caramel or your caramel of choice. I don’t think you can go wrong here! Refrigerate up to 30 minutes before serving.