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To make your Pumpkin Caramel Butter Cake, gather these ingredients: - 1 cup unsalted butter, softened - 1 ½ 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 - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - 1 cup caramel sauce (store-bought or homemade) - Optional: Whipped cream for serving If you need to substitute, here are some ideas: - Use coconut oil for unsalted butter. - Replace brown sugar with coconut sugar. - For eggs, use flaxseed meal mixed with water. - Use gluten-free flour in place of all-purpose flour. These swaps can help you fit your dietary needs without losing flavor. This cake serves about 12 people. Each serving has roughly: - Calories: 320 - Fat: 15g - Carbohydrates: 51g - Protein: 4g - Fiber: 1g These values can change based on your ingredient choices. Be sure to check labels for the most accurate numbers. 1. Start by preheating your oven to 350°F (175°C). This helps the cake cook evenly. 2. Grease and flour a 9x13 inch baking dish. You can also use parchment paper. This makes it easy to take the cake out later. 3. In a large bowl, cream together 1 cup of softened butter, 1 ½ cups of brown sugar, and 1 cup of granulated sugar. Mix until light and fluffy, about 3-4 minutes. 4. Add 4 large eggs one at a time. Make sure to mix well after each egg. 5. Next, add 1 cup of canned pumpkin puree and 2 teaspoons of vanilla extract. Mix until everything is combined. 6. In another bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ¼ teaspoon of ground ginger. 7. Gradually add the dry mix to the wet mix. Stir gently until just combined. Be careful not to overmix. 1. Pour half of the batter into your prepared baking dish. Spread it evenly across the bottom. 2. Drizzle half of the 1 cup of caramel sauce over the batter. 3. Pour the remaining batter on top. Use a knife to swirl in the remaining caramel for a marbled look. 4. Place the dish in the preheated oven. Bake for 35-45 minutes. Check with a toothpick; it should come out clean when done. 1. Once baked, allow the cake to cool in the pan for at least 10 minutes. 2. For extra sweetness, drizzle more caramel sauce on top. 3. Serve the cake warm or at room temperature. A dollop of whipped cream on top makes it even better. Enjoy! To get the best texture for your cake, use room temperature butter and eggs. This helps them mix well and makes the cake light and fluffy. When you cream the butter and sugars, mix until it is light and airy. This usually takes about three to four minutes. Mix the dry ingredients separately before adding them to the wet mix. This helps to avoid lumps. Be careful not to overmix once you add the flour. Stop mixing as soon as you see no dry flour. Here are some tools that can make your baking easier: - Mixing bowls: Use a large bowl for wet ingredients and a separate one for dry. - Electric mixer: This speeds up creaming butter and sugar. - Rubber spatula: Great for scraping the bowl and mixing gently. - 9x13 inch baking dish: This is perfect for baking your cake. - Toothpick: Use it to check if the cake is done. Having the right tools will help you bake with ease. Here are mistakes to watch out for: - Not measuring ingredients: Use measuring cups and spoons for accuracy. - Skipping the butter softening step: Cold butter does not mix well and can lead to a dense cake. - Overmixing the batter: This can make the cake tough. Mix just until combined. - Not checking for doneness: Always test with a toothpick before removing the cake from the oven. Avoiding these mistakes will help you create a perfect pumpkin caramel butter cake every time! {{image_2}} You can make this cake gluten-free! Use a gluten-free flour blend instead of regular flour. Look for blends that have xanthan gum in them. This helps give the cake a nice texture. Follow the same mixing steps as in the recipe. Bake it just like the original. This option makes it friendly for those with gluten needs. To make this cake dairy-free, swap the unsalted butter for coconut oil or a dairy-free butter. Use a dairy-free milk, like almond or oat milk, instead of regular milk in any whipped cream you want to add. This keeps the cake moist and tasty without dairy. The flavor stays rich and delicious! Get creative with flavors! You can add chopped nuts like pecans or walnuts for a nice crunch. Chocolate chips make it even sweeter. Try adding dried fruit like cranberries for a pop of color and taste. For a spicier kick, mix in some cayenne pepper or extra ginger. These small changes can make each bite unique and fun! To store your leftover pumpkin caramel butter cake, first let it cool completely. Once cool, cover it tightly with plastic wrap or aluminum foil. You can also place it in an airtight container. This helps keep the cake moist and fresh. Stored this way, the cake can last for up to 4 days in the fridge. If you want to keep your cake longer, freezing is a great option. Cut the cake into slices for easy serving later. Wrap each slice in plastic wrap, then place them in a freezer bag. Squeeze out as much air as you can before sealing. This way, the cake stays fresh for up to 3 months. When you’re ready to enjoy, just thaw it in the fridge overnight. To bring back the warm, soft texture of your cake, gently reheat it. You can use the microwave for a quick fix. Heat a slice for about 15-20 seconds. If you prefer the oven, preheat it to 350°F (175°C). Place the slice on a baking sheet and warm it for about 10 minutes. Don’t forget to add a drizzle of caramel sauce or a dollop of whipped cream before serving! Yes, you can use fresh pumpkin. First, pick a sugar pumpkin. Cut it, cook it, and scoop out the flesh. Puree it until smooth. This gives a fresh taste. Just remember, fresh pumpkin can have more moisture. You may need to adjust the flour in the recipe. Start with half a cup less. Then, check the batter's thickness. You can use white sugar mixed with molasses. For every cup of brown sugar, use one cup of white sugar and one tablespoon of molasses. Mix them well. This gives a similar flavor and color. If you don’t have molasses, use regular white sugar. The taste will change slightly, but the cake will still be tasty. This cake can last up to five days when stored right. Keep it in an airtight container at room temperature. If you want it to last longer, you can freeze it. Wrap it well in plastic wrap and then foil. It can last for up to three months in the freezer. Just thaw it in the fridge before serving. This blog post covered the key ingredients, step-by-step baking instructions, and useful tips. I shared ways to modify the recipe for gluten-free and dairy-free diets. We also looked at how to store leftovers properly. In conclusion, you can create a delicious cake that suits your needs. Following these steps will help you bake with confidence. Enjoy your cake, and don’t forget to share your results!

Pumpkin Caramel Butter Cake

Indulge in the delicious flavors of fall with this Pumpkin Caramel Butter Cake recipe! This moist and buttery cake, infused with pumpkin and warm spices, is swirled with rich caramel for the perfect treat. It’s easy to make and perfect for gatherings or cozy nights in. Ready to wow your taste buds? Click through to explore this delightful recipe and get baking! #PumpkinCake #FallDesserts #CaramelTreats #BakingJoy
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Ingredients
  

1 cup unsalted butter, softened

1 ½ 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

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

1 cup caramel sauce (store-bought or homemade)

Optional: Whipped cream for serving

Instructions
 

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.

    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.

      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.

        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.

          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.

            Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean.

              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.

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12

                  - Presentation Tips: Serve warm or at room temperature, topped with a dollop of whipped cream and an extra drizzle of caramel sauce for an irresistible finish. Enjoy!