Spiced Pumpkin Cake With Caramel Icing Food

PUMPKIN LAYER CAKE WITH CARAMEL BUTTERCREAM

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.

PUMPKIN SHEET CAKE

Steps:

• Preheat the oven to 350 degrees and grease a jelly roll pan well (18 by 13 inch baking pan) and set aside.
• In a medium bowl add the flour, cinnamon, baking powder, soda, salt, all spice, and ginger. Use a whisk to combine well and set aside.
• In the bowl of your stand mixer add your sugar, oil, and eggs and beat until well combined and thick, about 5 minutes. Add the pumpkin puree and beat until combined, about a minute. Reduce the mixer speed to low and slowly add in the flour mixture. Mix until the mixture just starts to come together (don't over mix).
• Give the batter a stir with a rubber spatula to make sure it's full combined and then add the batter to the prepared pan. Use the spatula to spread it out evenly in the pan. Bake for 18-22 minutes until the cake springs back lightly when touched and a toothpick instered into the center comes out clean. Allow the cake to cook before making the icing.

PUMPKIN SPICE CAKE WITH HONEY FROSTING

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch square baking pan.
• In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.
• Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.
• Make Honey Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth.
• Spread top of cooled cake with honey frosting. Cut cake into squares to serve.

SPICED PUMPKIN CAKE WITH CARAMEL ICING

Steps:

• For cake:
• Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift first 8 ingredients into medium bowl. Using electric mixer, beat sugar and oil in large bowl until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Add pumpkin and vanilla; beat until blended. Gradually add dry ingredients; beat just until incorporated. Divide batter between prepared pans; smooth top with spatula.
• Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool completely in pans on racks. Run small knife around cakes to loosen. Turn cakes out onto racks.
• For icing and filling:
• Stir rum, raisins, and dried cranberries in small saucepan over low heat just until warm, about 1 minute. Remove from heat; let stand 30 minutes. Drain, reserving rum and fruit separately.
• Whisk whipping cream and cream cheese in small bowl until smooth. Combine sugar and 2/3 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 10 minutes. Slowly and carefully whisk in cream cheese mixture (caramel mixture will bubble vigorously). Add butter; whisk until mixture is smooth, about 1 minute. Remove from heat; cool caramel icing 10 minutes, whisking occasionally.
• Pour 3/4 cup warm caramel icing mixture into bowl. Mix in half of reserved dried fruit mixture, 1 cup walnuts, and grated orange peel. Place 1 cake layer on 8-inch-diameter tart pan bottom or cardboard round. Brush top of cake with half of reserved rum. Spread caramel-nut filling over, leaving 1/2-inch plain border at edges. Top with second cake layer, flat side down; press to adhere. Brush top of cake with remaining rum; let stand 10 minutes to allow rum to soak in.
• Pour generous 1/2 cup warm caramel icing onto cake and, if necessary, spread over top with offset spatula to cover. Refrigerate cake and remaining caramel icing until icing is firm enough to spread and to adhere to sides of cake, stirring occasionally, about 1 hour.
• Transfer 3/4 cup chilled icing to small bowl and chill for sauce. Using offset spatula, spread remaining 1 cup icing evenly over sides of cake to cover. Mix remaining dried fruit mixture and remaining 1/2 cup walnuts in another small bowl. Sprinkle mixture in 1 1/2-inch-wide border around top edge of cake. Cover cake with cake dome and chill at least 6 hours. (Can be made 2 days ahead. Keep cake and caramel icing for sauce chilled separately.)
• Place cake on platter. Garnish with orange peel. Rewarm icing over low heat just until pourable. Serve cake cold with ice cream and warm caramel sauce.

PUMPKIN SPICE BUNDT CAKE WITH CARAMEL ICING

Steps:

• Preheat oven to 350 degrees. Grease a 12-14 cup Bundt pan with butter. Set aside.
• Beat butter and brown sugar together until light and fluffy with whisk attachment about 2-3 minutes. Scrape sides of bowl as needed.
• Add eggs one at a time, beating until well incorporated. Scrape sides of bowl between each addition.
• Add baking powder, baking soda, salt, ginger, cinnamon, nutmeg, allspice, vanilla, pumpkin puree, greek yogurt and milk. Mix on medium speed until thoroughly combined. Scrape sides of bowl.
• Add all of the flour and mix on low speed just until combined, being careful not to over mix.
• Pour into prepared Bundt pan and bake for 55 minutes or until a toothpick inserted in center of cake comes out clean.
• Allow cake to cool for 25 minutes on a wire rack before inverting pan upside down, and removing pan.
• Allow cake to cool completely.
• Combine cream cheese, and caramel sauce. Beat until smooth and lump free.
• Add milk 1 tablespoon at a time until desired drizzling consistency is reach.
• When Pumpkin Spice Bundt Cake is cooled drizzle with Caramel Icing.
• Serve plain or with a scoop of vanilla ice cream.

CARAMEL PUMPKIN BUNDT CAKE

Steps:

• Heat oven to 350°. Prepare a 9-inch or 10-inch bundt pan by spraying liberally with cooking spray. Set aside.
• In the bowl of a stand mixer, or a mixing bowl with handheld blender, add the sugar, oil, eggs, vanilla, pumpkin, and sour cream. Beat together until combined.
• Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Beat together until just combined and no flour pockets remain.
• Pour into the prepared bundt cake pan and cook for 45-50 minutes. * Check with a toothpick to make sure it's cooked. A toothpick should come out with moist crumbs or dry. If it comes out with wet batter then it needs to cook longer. * I like to loosley lay a piece of foil over the bundt cake during the last 20 minutes so that it does not over brown.
• Let cool in the bundt pan for 20 minutes and then invert the bundt cake onto a cooling rack. Cool completely before frosting.
• Combine butter, brown sugar, heavy cream, and salt in a small saucepan over medium-high heat.
• Bring the mixture to a boil. Once boiling turn heat to low and let simmer for 3 minutes. Do not stir during the 3 minute cook time.
• Pour the caramel into a mixing bowl and let sit at room temperature for 10-15 minutes so it can cool to lukewarm.
• Add the vanilla and powdered sugar, beat together until combined and frosting-like consistency. If it is too thick/crumbly, add more heavy cream, 1 tablespoon at a time, until the desired frosting is reached. I usually have to add 2 additional tablespoons of cream.
• Immediately drizzle or pipe the frosting over the cooled pumpkin cake. The caramel frosting hardens up rather quickly so be ready to spread it over the cake right when it's done. Don't start making the frositng until the cake is cooled completely. You can pour the frosting over the cake, drizzle it, spread it with a knife, use a piping bag with a 1A tip and pipe it on OR put the frosting into a gallon-sized Ziploc bag and snip the corner of it to pipe it on the cake.

PUMPKIN SPICE CAKE WITH CARAMEL CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F. Spray 4 8-inch round cake pans with baking spray.
• Beat spice cake mix, pumpkin pie spice, pumpkin, water, eggs and oil in a large bowl with an electric mixer at low speed until moistened. Beat at medium speed for 2 minutes. Divide batter evenly into baking pans. Spread evenly with an offset spatula.
• Bake 14 to 16 minutes. Cakes are done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes before removing. Cool completely.
• BUTTERCREAM: Blend cream cheese and butter in large bowl with an electric mixer at medium speed until smooth and creamy, about 2 minutes. Pour in caramel topping and confectioners' sugar and mix until light and fluffy, 3 to 5 minutes.
• Place one pumpkin spice cake layer on cardboard round. Spread with about 2/3 cup caramel cream cheese buttercream. Repeat with remaining spice cake layers and buttercream. Decorate with pecan halves and additional caramel, if desired. Slice and serve.

PUMPKIN SPICE CARAMEL TOFFEE CAKE

Steps:

• Mix together in a bowl all the dry ingredients and set aside.
• Cream together the butter and sugar for at least 5 minutes.
• Add in eggs, pumpkin, extracts.
• Add the dry ingredients mixed in the bowl you set aside to the wet ingredients alternately with the milk. There should be three additions of dry and two of milk. Flour, milk, flour, milk, flour. Mix just until combined after each addition. Do not overmix.
• Spray three 8 inch baking pans with baking spray.
• Divide batter among the three 8 inch baking pans.
• Bake in a 350 degree oven for 28 minutes.
• Cool on rack for 10 minutes then take out of the pans and let cool completely.
• Warm apricot preserves in microwave for 30 seconds and spread 1/3 cup on each layer.
• Warm caramel(dulce de leche) in microwave 30 seconds and spread 1/3 cup on each layer over the apricot then sprinkle with toffee bits.
• Spread 1 cup of cream cheese frosting on top of the caramel then sprinkle with toffee bits.
• Repeat for each layer and then add frosting to top and sides then decorate with toffee bits on sides and top however you want.
• You will need to crumb coat this and put it in the freeze after each layer is added. This just makes it easier so the layers do not slide around when frosting and your cake stays straight and doesn't become a leaning tower.
• This cake must be kept refrigerated because of the cream cheese frosting. It is best served room temperature. You can take it out of the refrigerator 1 hour before serving or cut a slice and warm it in the microwave for 30 minutes before eating.

BROWNED BUTTER PUMPKIN CAKE WITH SALTED CARAMEL FROSTING

Steps:

• For the cake: Add butter to a medium saucepan set over medium heat. Melt butter and allow to brown, whisking occasionally (for how to see link here).
• Pour into a 4 cup bowl and allow to cool in refrigerator until creamy and nearly set, stirring occasionally, about 2 hours. Alternately, chill fully overnight, then let rest at room temp until softened, about 20 - 30 minutes.
• Preheat oven to 350 degrees. Butter two 9-inch cake pans, line with a round of parchment, butter parchment and lightly dust pans with flour, shaking out excess. Wrap cake pans with cake strips if you have them.
• In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds.
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cooled browned butter with 1 1/2 cups granulated sugar until pale and fluffy. Mix in eggs one at a time adding in vanilla with last egg.
• In a bowl or liquid measuring cup mix together pumpkin and buttermilk. With mixer set on low speed add in 1/3 of the flour mixture (to the butter mixture) and mix just until combined then add in 1/2 of the pumpkin mixture and mix just until combined. Repeat process once more with flour and pumpkin mixture then finish by mixing in last 1/3 of the flour mixture until nearly combined.
• Fold batter with a spatula to evenly incorporate. Divide batter amoung two prepared baking pans and spread batter into an even layer. Bake in preheated oven 25 - 30 minutes until toothpick inserted into center comes out clean. Meanwhile prepare and chill caramel sauce.
• For the caramel sauce: Have all caramel ingredients ready. In a medium saucepan combine sugar, water and sea salt. Set over medium-high heat and whisk constantly until it begins to boil, then allow mixture to boil until it turns to a rich amber color, carefully swirling pan occasionally.
• Immediately whisk in butter then remove from heat and whisk in cream (be careful, it will steam! A long handled whisk is recommend) and stir until smooth. Allow to cool several minutes then pour into a glass bowl or jar and chill caramel until completely cooled.
• For the frosting: Whip butter until light and fluffy. Add powdered sugar, 1/2 cup of the cooled caramel sauce, sea salt and vanilla. Mix until well combined and slightly fluffy.
• Chill until it becomes a more firm consistency if needed. Spread over cake and drizzle some of the remaining caramel sauce over cake just before serving. Sprinkle with pecans if desired.

SPICE CAKE WITH CARAMEL FROSTING

Steps:

• Sift together dry ingredients.
• Cream together shortening and sugars until fluffy.
• Add vanilla and then eggs 1 at a time, beating well after each egg.
• Add dry ingredients alternately with buttermilk.
• Beat 2-3 minutes using high speed of mixer.
• Pour into 2 greased and floured 8-in. pans.
• Bake in 350 degree oven 25-30 minutes.
• Frost when cool.
• Caramel Frosting:.
• Melt butter in saucepan then add brown sugar and cook over low heat 2 minutes, stirring constantly.
• Add cream and continue stirring until mixture comes to a boil.
• Remove from heat.
• Gradually blend in powdered sugar and vanilla.
• (Add extra cream if needed.).

PUMPKIN SPICE LATTE CAKE

Steps:

• Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
• Place the first 10 ingredients (from flour to brown sugar) into a mixing bowl and blend the ingredients on low speed for 1 to 2 minutes to get the ingredients sifted and combined.
• Add the oil, eggs, pumpkin, and vanilla. Mix on low until the dry ingredients are moistened then increase the speed to medium and mix for 2 minutes until well combined, be sure to stop the mixer and scrape down the sides halfway into the mixing.
• Divide the batter into the prepared pans and smooth the surface. Bake about 40 minutes or until a toothpick inserted into the center comes out just barely clean.
• Set the pans on cooling racks to cool completely then run a knife around the edges of the pans to loosen the cakes then invert them onto racks and remove the parchment paper.
• In a large mixing bowl, combine the cream cheese, sugar, vanilla and coffee granules. Using a whisk attachment, beat on low speed until combined then increase the speed to medium-high and beat until smooth.
• Turn the mixer to low and slowly pour in the heavy cream (go slowly to prevent splatter). Once the cream is combined, increase the speed to medium-high and whip for 1 minute then stop and scrape the sides down and whip again until you see medium-stiff peaks.
• Place the cream, butter, vanilla, and salt in a small saucepan and heat over medium heat, if it begins to boil, reduce the heat and keep warm while you cook the syrup.
• In a medium saucepan (about 3 quarts), fitted with a candy thermometer, heat the syrup with the sugar over medium-high heat. Cook, stirring gently until the sugar is completely melted then leave it undisturbed without stirring anymore.
• Cook until the syrup reaches 340°
• Remove the saucepan from the heat and very CAREFULLY stir in the warm cream mixture (the mixture will bubble up toward the top of the pan then subside)
• Return the pan back to the heat and cook until the candy thermometer reads 235° to 237°.
• Allow to sit at room temperature and cool down before assembling the cake.
• Cut through each of the cakes horizontally so you have 4 cake layers (use a turntable and a serrated knife. Holding the knife steady, spin the turntable to cut through the cakes.)
• Place one of the cake layers on a cake plate then pipe or spread ¼ of the latte cream on top of the cake. Drizzle ¼ of the caramel sauce over the latte cream. Repeat the pattern 3 more times.

CARAMEL SPICE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking powder, baking soda, salt, cinnamon, 3/4 teaspoon nutmeg, cloves and allspice. Set aside.
• In a large bowl, cream together the shortening, brown sugar and 1 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with 1 1/2 buttermilk, mixing just until incorporated. Stir in pecans. Pour batter into prepared pans.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make the frosting: In a large bowl, combine butter, 1/2 teaspoon salt, 1 teaspoon vanilla and about 1 cup of the confectioners' sugar. Beat well, then gradually beat in the remaining confectioners' sugar alternately with 1/4 cup buttermilk. Beat until smooth and creamy and spread on cake.

PUMPKIN CAKE WITH CARAMEL SAUCE

Steps:

• In a large bowl, combine the flour, sugar, cinnamon, baking soda, nutmeg and salt. In another bowl, beat the eggs, pumpkin and oil until smooth; add to the dry ingredients. Mix until well blended, about 1 minute. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For sauce, combine the brown sugar, flour and salt in a small saucepan. Stir in water and butter; bring to a boil over medium heat. Boil for 3 minutes, stirring constantly. Remove from the heat; stir in vanilla. Cut cake into squares and serve with warm sauce.

PUMPKIN SPICE CAKE

Steps:

• Preheat oven to 350°.
• Add the sugar and oil to the bowl of a stand-up mixture with a paddle attachment. Beat on medium speed until well mixed. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla.
• In a medium bowl, combine the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Add one-third of the flour mixture to the wet mixture, then mix to combine. Add one-half of the pumpkin puree, then mix to combine. Repeat with the flour mixture, more pumpkin, then finishing with flour, mixing well between each addition until the batter is smooth.
• Spray the inside of a 12-cup bundt pan with non-stick baking spray with flour, then pour the batter into the pan. Place a folded kitchen towel on the counter and tap the pan (use some force!) on the towel 8-10 times (to remove any air bubbles in the batter). Bake 60 to 65 minutes or until a wooden pick inserted into the center comes out clean. Let cool in the pan for 10 minutes then place a wire cooling rack over the pan and flip to remove the cake. Let cool completely.
• For the Caramel Glaze: In a medium saucepan, add the milk and sugar and cook over medium-low heat until it comes to a boil, stirring constantly. Reduce the heat to low and simmer for 8 minutes, stirring frequently. Remove from the heat and strain through a fine mesh strainer. Stir in the butter and vanilla. Let cool for 10-12 minutes, stirring frequently. The icing is ready when it makes thick ribbons when drizzled (it will still be warm). Drizzle it all over the cake. Let the glaze cool completely before cutting.

CARAMEL PUMPKIN SPICE CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line two (12 count) muffin tins with paper cupcake liners. Set aside.
• With a hand or stand mixer, mix together the cake mix, pumpkin, water, eggs and oil stopping to scrape down the sides of the bowl. Mix until smooth. Spoon or ladle batter into the prepared cupcake pan, with each cupcake about 3/4 full. Bake at 350 for 20-22 minutes, or until toothpick inserted into a cupcake comes out clean, and crumb free.
• Remove cupcakes from the oven and let cool to room temperature. Once cool, poke 4 or 5 holes into the cake with a chopstick or the end of a wooden spoon.
• In a microwave safe bowl, heat up a 1/2 cup of the caramel sauce for about 20-30 seconds, just to warm (making it easier to drizzle into the holes). Drizzle the warm caramel sauce into the holes of each cupcake, about 2 tsp. of sauce per cupcake.
• To prepare the frosting & filling: With a hand or stand mixer, cream together the cream cheese, powdered sugar and vanilla until smooth and creamy. On the slowest mixer setting, add the whipped topping one spoonful at a time, stopping to scrape down the sides of the bowl.
• Using a piping bag fitted with a Wilton 16 tip, pipe each hole in the cupcakes with the filling.
• Using a larger cupcake tip (I used a 1M), pipe the remaining filling/frosting on top of each cupcake.
• Drizzle the top of each cupcake with the remaining 1/4 cup of caramel sauce.
• Enjoy right away. Refrigerate any leftovers. Cupcakes will keep refrigerated for 4-5 days.

SPICED PUMPKIN CAKE WITH CREAM CHEESE ICING

Steps:

• To make the maple caramel, place maple syrup in a medium frying pan over high heat. Cook for 4-5 mins or until maple syrup thickens. Remove from heat. Stir in butter, salt and cream. Place in the fridge for 1 hour to chill.
• Preheat oven to 180°C. Line a baking tray with baking paper. Arrange the pumpkin on the lined tray. Drizzle with olive oil. Bake for 45 mins or until tender. Set aside for 20 mins to cool.
• Meanwhile, grease a 5cm-deep, 20cm x 30cm (base measurement) lamington pan. Line the base and sides with baking paper, allowing the sides to overhang. Cook the butter in a medium frying pan over medium-high heat for 2-3 mins or until golden brown. Transfer to a heatproof bowl. Place in the fridge for 10 mins to chill.
• Use a food processor to process the pumpkin until smooth. Add the sugar, eggs, yoghurt, vegetable oil, orange rind, vanilla and butter and process until the mixture is smooth.
• Sift flour, baking powder, bicarbonate of soda and cinnamon into a large bowl. Fold in the pumpkin mixture and salt until just combined. Spoon into the prepared pan and smooth the surface. Bake for 30-35 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan to cool completely.
• To make the cream cheese icing, use an electric mixer to beat the butter and sugar in a medium bowl until pale and fluffy. Add the cream cheese and beat until smooth and creamy.
• Transfer the cake to a serving plate. Spread with the cream cheese icing. Drizzle with maple caramel to serve. Serve with pepitas (pumpkin seeds)

PUMPKIN SPICE LAYER CAKE WITH CARAMEL AND CREAM CHEESE FROSTING

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch cake pans with 1 1/2-inch-high sides, tapping out any excess flour. Whisk first 9 ingredients in large bowl. Using electric mixer, beat pumpkin, sugar, and oil in another large bowl. Add eggs 1 at a time, beating to incorporate between additions. Mix in orange peel. Add flour mixture; beat on low speed just to blend. Divide batter between prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 33 minutes. Cool in pans 10 minutes. Invert onto rack, then turn top side up and cool completely.
• For frosting:
• Sprinkle 1/2 cup powdered sugar over bottom of small nonstick skillet. Cook over medium heat until sugar melts (do not stir). Continue cooking until sugar turns deep amber, stirring occasionally, about 2 minutes. Carefully stir in 1/2 cup cream, vanilla, and salt (mixture will bubble vigorously). Stir until any caramel bits dissolve. Stir in remaining 1 tablespoon cream. Strain into small bowl. Cool caramel to room temperature.
• Sift remaining powdered sugar into medium bowl. Using electric mixer, beat cream cheese and butter in large bowl. Gradually beat in powdered sugar. Beat in cooled caramel. Cover and chill frosting until firm enough to spread, about 2 hours.
• Using long serrated knife, trim rounded tops from cakes. Place 1 cake layer on cake plate, cut side up. Spread 3/4 cup frosting over. Place second cake layer, cut side down, atop frosting. Cover top and sides of cake with remaining frosting, creating smooth surface. DO AHEAD: Can be made 2 days ahead. Cover with cake dome or large bowl and chill. Let stand at room temperature 2 hours before serving.
• Sprinkle candied orange peel over top of cake. Cut into wedges and serve.
• Available seasonally at most supermarkets and year-round at specialty foods stores and from chefshop.com.