Pumpkin Caramel Butter Cake Irresistible Dessert Recipe

Ingredients

• 1 cup unsalted butter, softened
• 1.5 cups brown sugar, packed
• 1 cup granulated sugar
• 4 large eggs
• 1 cup canned pumpkin puree
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.25 teaspoon ground ginger
• 1 cup caramel sauce (store-bought or homemade)
• 0 Optional: Whipped cream for serving

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish or line it with parchment paper for easier removal.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes with an electric mixer.
3. Beat in the eggs, one at a time, mixing well after each addition. Next, add the pumpkin puree and vanilla extract, and continue to mix until fully combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually add the dry ingredients to the wet mixture, mixing just until combined—don’t overmix.
5. Pour half of the batter into the prepared baking dish, spreading it evenly. Drizzle half of the caramel sauce over the batter. Pour the remaining batter on top and swirl the remaining caramel into the top with a knife for a marbled effect.
6. Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for at least 10 minutes. You can drizzle more caramel sauce on top before serving for extra sweetness.