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Pumpkin Cake Salted Caramel: 1 Divine Recipe

Pumpkin Cake Salted Caramel
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This Ultimate Pumpkin Cake with Salted Caramel & Candied Pecans is a delicious and easy-to-make fall dessert. It features a moist pumpkin cake layered with rich salted caramel and crunchy candied pecans, perfect for any gathering.

Ingredients

  • For the Cake: 2 cups all-purpose flour, 1 ½ cups granulated sugar, 1 cup canned pumpkin puree, 4 large eggs, 1 tsp baking powder, 1 tsp baking soda, 2 tsp ground cinnamon, ½ tsp salt, ½ cup unsalted butter (melted)
  • For the Salted Caramel: 1 cup granulated sugar, ½ cup heavy cream, 1 tsp sea salt
  • For the Candied Pecans: 1 cup pecans (chopped), ½ cup brown sugar

Instructions

  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In a separate bowl, beat eggs, then mix in melted butter and pumpkin puree until smooth.
  4. Gently fold the wet ingredients into the dry ingredients until just combined.
  5. Divide batter evenly between pans and bake for 25-30 minutes, or until a toothpick comes out clean.
  6. While the cake bakes, prepare the salted caramel by melting sugar in a saucepan over medium heat until amber. Carefully whisk in heavy cream and sea salt. Remove from heat and let cool slightly.
  7. In a small skillet, combine chopped pecans and brown sugar over medium-low heat. Stir until sugar melts and coats the pecans. Set aside to cool.
  8. Once cakes are completely cooled, place one layer on a serving plate. Drizzle with half the salted caramel and sprinkle with half the candied pecans. Top with the second cake layer and repeat with remaining caramel and pecans.
  9. Serve and enjoy your Ultimate Pumpkin Cake with Salted Caramel & Candied Pecans.

Notes

  • For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend.
  • For a dairy-free cake, use coconut oil instead of butter and coconut cream for the salted caramel.
  • For a nut-free option, omit pecans or substitute with pumpkin seeds.
  • Add nutmeg or ginger to the dry ingredients for extra spice.
  • Fold in chocolate chips for a chocolate twist.
  • Use homemade butterscotch sauce instead of salted caramel for a different flavor profile.
  • Add finely chopped apples or pears for a fruity addition.
  • Store cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
  • Freeze individual slices wrapped in plastic wrap for up to 3 months.

Nutrition

Find it online: https://quizsavor.com/pumpkin-cake-salted-caramel/

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