PUMPKIN LAYER CAKE WITH CARAMEL BUTTERCREAM
Warmly spiced pumpkin cake and toasty caramel are a natural pair in this fall showstopper. The cake is light and fluffy with just enough spice to highlight the pumpkin flavor, while a generous pour of caramel sauce between the layers adds richness. (Store-bought caramel sauce will also work, but expect a slightly sweeter result.) For an impressive presentation, top the frosted cake with a bit more caramel sauce, and let it trail down the sides. It's just the thing for a fall birthday treat or the Thanksgiving table.
Provided by Yossy Arefi
Categories cakes, dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- Heat oven to 350 degrees. Butter three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans and paper.
- Sift the flour, baking powder and baking soda into a large bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, spices and salt. Beat on medium-high until very light and fluffy, about 5 minutes. Stop the mixer occasionally to scrape the bottom and sides of the bowl. Add the eggs one at a time, mixing for about 20 seconds between each egg. Add the vanilla extract and pumpkin purée and mix until well combined, scraping the bottom and sides of the bowl as necessary. The mixture will look curdled.
- Set mixer to low, and add the dry ingredients all at once, stirring until a few spots of flour remain. Remove the bowl from the mixer, and use a rubber spatula to finish folding the dry ingredients into the batter. Scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.
- Divide the batter among the prepared pans (about 3 cups per pan), smooth the tops, and tap the pans on a countertop to release any large air bubbles. Bake the cakes until golden and puffed, and a tester inserted into the center comes out clean, 20 to 25 minutes.
- Cool the cakes in the pans on a rack for 10 minutes, then use the tip of a knife to loosen the edges and carefully invert them onto the rack to cool completely.
- Meanwhile, make the caramel sauce: In a large saucepan over medium-high heat, combine the sugar and 3 tablespoons water. Swirl the pan occasionally until the sugar dissolves, but do not stir. Continue to cook, swirling the pan occasionally to help the mixture brown evenly, until it is deep amber in color. At this point, don't walk away from the pot: The caramel will go from amber to burned in mere moments.
- Remove the pan from the heat, and carefully whisk in butter and heavy cream. The mixture will expand and sputter before turning into a smooth sauce. Add the whiskey and salt. Carefully pour the caramel into a heat-safe container and cool to room temperature. You will have about 1 1/2 cups.
- Make the buttercream: In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water, and whisk continuously until the sugar has dissolved and the mixture is hot to the touch, 5 to 7 minutes.
- Use the whisk attachment of the stand mixer to beat the egg white mixture until stiff, glossy peaks form and the mixture and bowl are cool to the touch, about 10 minutes.
- Switch to the paddle attachment and reduce speed to medium. With the mixer running, add the butter a couple of tablespoons at a time and beat the buttercream until smooth and fluffy. During this step, the buttercream will likely break and look curdled; turn up the speed on the mixer for a few seconds, and it will come back together. Continue until all of the butter is incorporated then add the salt. Slowly add 1/2 cup cooled caramel sauce, and stir until well combined. If the buttercream is extremely soft or runny, put the bowl in the refrigerator for about 10 minutes, then whip until smooth.
- Assemble the cake: If necessary, use a serrated knife to trim the cooled cake layers so they are flat and even. Add a small spoonful of buttercream onto a cardboard cake round or serving plate, and place the first layer of cake, cut side up, on top.
- Spread about 3/4 cup buttercream on top of the cake. Drizzle the buttercream with 1 tablespoon of caramel sauce. Be careful not to drizzle the caramel all of the way to the edge so it doesn't spill out the sides.
- Place the second cake layer on top and repeat with buttercream and caramel. Place the final layer on top, cut side down, and spread the top and sides of the cake with a thin, even layer of buttercream. Refrigerate the cake until the buttercream is firm, about 30 minutes.
- Spread the remaining buttercream in an even layer over the cake. If you'd like to add a caramel drizzle, refrigerate the fully frosted cake until firm then carefully spread about 1/3 cup of room temperature caramel sauce over the top of the cake. Use an offset spatula to gently ease it towards the edges so it drips down the sides. Serve at room temperature. Store leftover cake in the refrigerator, but bring to room temperature before serving. Leftover caramel sauce can be stored in an airtight container in the refrigerator.
Nutrition Facts : @context http, Calories 966, UnsaturatedFat 17 grams, Carbohydrate 112 grams, Fat 55 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 34 grams, Sodium 500 milligrams, Sugar 65 grams, TransFat 2 grams
LUSCIOUS FOUR-LAYER PUMPKIN CAKE
Explore this Luscious Four-Layer Pumpkin Cake recipe. Bring together caramel, cream cheese and pecans in this Luscious Four-Layer Pumpkin Cake.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 1h30m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until blended. Pour into 2 greased and floured 9-inch round pans.
- Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
- Beat cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading COOL WHIP mixture between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts.
Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
CARAMEL PECAN PUMPKIN CAKE
Think slow cooker as a cake-maker for some seriously yummy dessert that is easy enough for Sunday brunch and tasty enough for Thanksgiving Day-and frees up oven space on holidays, too. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Desserts
Time 2h15m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together the next 5 ingredients; add to creamed mixture alternately with pumpkin, beating well after each addition., Line a 5-qt. round slow cooker with heavy duty foil extending over sides; spray with cooking spray. Spread batter evenly into slow cooker. Cook, covered, on high, until a toothpick inserted in center comes out clean, about 2 hours. To avoid scorching, rotate the slow-cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 10 minutes. Using foil, carefully lift cake out of slow cooker and invert onto a serving plate., Drizzle caramel syrup over cake; top with pecans. Serve warm.
Nutrition Facts : Calories 473 calories, Fat 25g fat (13g saturated fat), Cholesterol 123mg cholesterol, Sodium 561mg sodium, Carbohydrate 59g carbohydrate (35g sugars, Fiber 2g fiber), Protein 7g protein.
PUMPKIN CARAMEL DREAM CAKE
Found this on Facebook. Recipe creator wrote "Our Skor Cake is probably one of the most popular recipes our website. And of course, it should be - it's delicious and so simple to make. In keeping with my autumn theme and total pumpkin obsession, I thought it would be fun to experiment with it a little. I was pretty darn happy I did too. I deemed this recipe "Pumpkin Caramel Dream Cake" for good reason. It's simple like our Skor Cake recipe, rich and full of caramel and pumpkin flavor. Perfect for the season! I wanted to point out an adaption to this recipe - I decided to mix the caramel in with the condensed milk and soak it into the cake. However, if you want more of an intense pumpkin cake flavor, you can soak the cake in condensed milk by itself and leave the caramel for the topping only".
Provided by internetnut
Categories Dessert
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, combine the yellow cake mix powder and full can of pumpkin.
- Do not add the rest of the ingredients on the back of the cake box (eggs, water, oil, etc).
- Stir well until completely combined.
- Spread batter in a greased 9″ x 13″ cake pan.
- Bake following the instructions on the box (typically 25-28 minutes in a 350 degree fahrenheit oven).
- Let this cool for 5 minutes.
- While your cake is cooling slightly, combine your can of sweetened condensed milk and 3/4 bottle of caramel.
- Reserve about 1/4 cup of caramal sauce for topping.
- Again - if you want to just soak the cake in condensed milk only for more pumpkin flavour in the cake and leave the caramel for the toping, feel free to do so!
- Using the back of a wooden spoon, poke holes in your cake.
- While your cake is still warm, pour condensed milk and caramel mixture all over the cake.
- Let it soak in and allow for cake to cool completely.
- When cake has completely cooled, spread the tub of Cool Whip over the cake.
- Top with Skor bits and caramel sauce.
- Chill in the fridge for 30 minutes to an hour, or overnight.
Nutrition Facts : Calories 1139.4, Fat 46.9, SaturatedFat 25.2, Cholesterol 42.9, Sodium 1052.2, Carbohydrate 171.4, Fiber 2.2, Sugar 123.7, Protein 12.5
PUMPKIN CARAMEL DUMP CAKE
Bask in the rich flavors of pumpkin and caramel with this Pumpkin Caramel Dump Cake. This cake is sure to become a Fall or holiday favorite amongst family and friends. Try this Pumpkin Caramel Dump Cake that surely won't disappoint.
Provided by My Food and Family
Categories Cakes
Time 45m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Mix pumpkin, sugar, pumpkin pie spice, eggs and 1 cup milk until blended; pour into 13x9-inch pan sprayed with cooking spray. Top with chopped chocolate; sprinkle with dry cake mix. Drizzle with butter; sprinkle with nuts.
- Bake 30 to 35 min. or until center is set.
- Microwave caramels and remaining milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is well blended when stirred. Drizzle over cake.
Nutrition Facts : Calories 370, Fat 23 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 65 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
PUMPKIN CARAMEL POUND CAKE
I got this from the newspaper where I get my coupons out of. They always have little recipes in there but this one was the first that I have tried. I made it and my picky boyfriend loved it. It is really good but really sweet to. It was very fun to make. I am thinking of cooking it with pecans next time.
Provided by Amie Perrett
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350°F.
- Thoroughly spray 10-inch tube pan or 12-inch Bundt pan (I use the bundt pan)with Cooking Spray.
- Beat Shortening, Butter, and sugar. Beat until wet and then beat in Caramel and pumpkin.
- Beat in one egg at a time.
- In separate bowl combine flour, baking powder, salt, and spices; stir to combine.
- Add dry ingredients to pumpkin mixture and beat.
- Scrape batter into prepared pan and smooth top (Note: pan will be full).
- Bake 70-80 minutes or until toothpick comes out clean.
- Cool in pan for about 15
- Glaze:.
- In mixing bowl, whisk together confectioner's sugar, Hot Caramel, and Water.
- Drizzle over top of cooled cake, and service.
Nutrition Facts : Calories 907.3, Fat 32.3, SaturatedFat 13.3, Cholesterol 162.8, Sodium 417.7, Carbohydrate 148.8, Fiber 2.4, Sugar 105.7, Protein 9.4
PUMPKIN & CARAMEL CAKE
This cake uses a few shortcuts but the final result is a deliciously impressive dulce de leche and pumpkin spice-filled sponge
Provided by Emma Freud
Categories Dessert
Time 1h15m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the bases of two 23cm cake tins. In a big bowl, beat the oil, cake mix, pumpkin purée, milk, eggs and spice mixture until smooth. Pour the mixture into the cake tins and bake for 22-25 mins until a skewer inserted into the centre comes out clean. Cool in the tins while you make the filling.
- Beat the cream cheese briefly in a medium bowl until fluffy, then add the icing sugar, spice and pumpkin purée and beat until smooth. Be careful not to overbeat or it will go runny. In another bowl, whip the cream and fold it gently into the cream cheese mixture.
- When the cakes are cool, cut each one in half horizontally so you have four thin sponges. Put the bottom layer on a plate, spread with 1 tbsp dulce de leche, then smooth over a quarter of the filling. Add the next layer and repeat until you have an amazing tower of pumpkin, cake, caramel and cream, then sprinkle the pecans on top. Boom.
Nutrition Facts : Calories 542 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 34 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
PUMPKIN CAKE WITH CARAMEL-CREAM CHEESE FROSTING
Make and share this Pumpkin Cake With Caramel-Cream Cheese Frosting recipe from Food.com.
Provided by Vino Girl
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Make the frosting: In a medium saucepan, combine the sugar, water, vanilla bean and seeds.
- Cook over high heat, stirring, until the sugar is dissolved.
- Using a wet pastry brush, wash down any crystals from the side of the pan.
- Cook over moderate heat without stirring until a medium-dark amber caramel forms, about 9 minutes.
- Remove from the heat and immediately stir in the butter and heavy cream. (Don't worry if the butter separates.)
- Discard the vanilla bean.
- Transfer the caramel to the large bowl of a standing mixer fitted with a whisk and beat at low speed until the caramel cools slightly and comes together, about 5 minutes.
- With the machine on, beat in the cream cheese, 1 cube at a time and beating well between additions, until silky.
- Transfer the frosting to a bowl and refrigerate until very firm, at least 6 hours.
- Meanwhile, make the cake: Preheat the oven to 350°.
- Butter and flour two 8-inch round cake pans.
- In a medium bowl, whisk the flour with the baking powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves.
- In a bowl, using an electric mixer, beat the brown sugar and eggs at medium-high speed until fluffy, 3 minutes.
- Beat in the oil, then beat in the pumpkin puree.
- Alternately add the dry ingredients and the milk in 3 batches, beating well between additions.
- Pour the batter into the prepared pans and smooth the tops.
- Bake for 40 to 45 minutes, until a toothpick inserted in the center of the cake comes out clean.
- Let the cakes cool on a rack for 20 minutes.
- Run a knife around the edges to loosen the cakes, then invert them onto a wire rack to cool completely.
- Place one layer on a plate and spread with 1 cup of the caramel-cream cheese frosting.
- Top with the second layer and frost the top and side.
- Refrigerate the cake for 2 hours before serving.
- Serve cold or at room temperature.
More about "pumpkin caramel dream cake food"
PUMPKIN CAKE WITH CARAMEL-CREAM …
From foodandwine.com
3/5 Total Time 2 hrsAuthor Grace Parisi
PUMPKIN SNACK CAKE WITH SALTED CARAMEL …
From foodnetwork.ca
4.3/5 (9)Category Baking,Baking Therapy,Dessert,Fall,PumpkinServings 12Total Time 1 hr 5 mins
KETO PUMPKIN CARAMEL LAVA CAKES - ALL DAY I …
From alldayidreamaboutfood.com
PUMPKIN CARAMEL POKE CAKE - AVERIE COOKS
From averiecooks.com
PUMPKIN CARAMEL BUNDT CAKE - ALL DAY I DREAM …
From alldayidreamaboutfood.com
CARAMEL PECAN PUMPKIN CAKE | READER'S DIGEST …
From readersdigest.ca
THE BEST PUMPKIN CAKE RECIPE EVER | THE …
From thenovicechefblog.com
PUMPKIN LAYER CAKE WITH CARAMEL FROSTING • SO EASY! - THE VIEW …
From theviewfromgreatisland.com
THE BEST PUMPKIN CAKE EVER WITH CREAM CHEESE FROSTING - BROMA …
From bromabakery.com
PUMPKIN CARAMEL CREAM CHEESE POKE CAKE -- FALL FOOD FRIDAY …
From youtube.com
PUMPKIN CARAMEL DUMP CAKE | COMFORT FOOD IDEAS
From comfortfoodideas.com
PUMPKIN AND CARAMEL PUDDING CAKE | RICARDO
From ricardocuisine.com
PUMPKIN CAKE WITH CARAMEL SAUCE - CTV
From more.ctv.ca
CARAMEL PUMPKIN POKE CAKE | MRFOOD.COM
From mrfood.com
PUMPKIN CARAMEL CAKE - LOVE IN MY OVEN
From loveinmyoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love