Pumpkin Poke Caramel Cake (Printer-Friendly)

Moist pumpkin cake layered with salted caramel and creamy frosting, perfect for cozy autumn moments.

# List of Ingredients:

→ Salted Caramel Sauce

01 - ½ cup granulated white sugar
02 - 2 tablespoons unsalted butter
03 - ½ cup heavy cream, room temperature
04 - ½ teaspoon vanilla extract
05 - ¼ teaspoon salt

→ Pumpkin Cake

06 - 2 ¼ cups all-purpose flour, spooned and leveled
07 - 1 tablespoon ground pumpkin pie spice
08 - 1 ½ teaspoons baking powder
09 - ¼ teaspoon baking soda
10 - ½ teaspoon salt
11 - 10 tablespoons unsalted butter, softened
12 - 1 ½ cups granulated white sugar
13 - 2 large eggs, room temperature
14 - 1 teaspoon vanilla extract
15 - ½ cup buttermilk, room temperature
16 - 1 cup canned pumpkin puree, room temperature

→ Cream Cheese Frosting

17 - ¾ cup unsalted butter, softened
18 - 6 ounces cream cheese, cold
19 - 2 ¼ cups powdered sugar
20 - Orange, green, and brown food coloring (optional)
21 - Chopped walnuts (optional)
22 - Ground cinnamon for dusting (optional)

# Preparation Steps:

01 - Heat granulated sugar in a medium pot over medium heat, stirring gently until melted and golden, about 10-15 minutes. Stir in butter until combined, then add heavy cream, vanilla, and salt, whisking vigorously until smooth. Remove from heat and let cool.
02 - Preheat oven to 350°F. Lightly grease a 9x9-inch metal baking pan with non-stick spray to ensure easy release.
03 - Whisk together all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl. Set aside.
04 - Using an electric mixer, beat the softened butter and granulated sugar in a large bowl for about 2 minutes until pale and fluffy. Add eggs and vanilla, mixing until smooth.
05 - Blend in buttermilk and pumpkin puree until fully incorporated. Gently fold in the dry ingredients until just combined. Pour batter into prepared pan.
06 - Bake for 35-38 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs. Allow cake to cool completely in the pan on a wire rack.
07 - Beat softened butter in a large bowl with an electric mixer for 5 minutes until pale and fluffy.
08 - Add cold cream cheese and continue beating until fully combined and fluffy. Gradually sift in powdered sugar and mix until light and airy.
09 - If desired, separate approximately ¼ cup of frosting into small bowls and tint with orange, green, and brown food coloring for decoration.
10 - Once cooled, invert cake onto serving plate. Using a wooden stick, poke holes evenly spaced about ½ to 1 inch apart. Fill holes with cooled caramel sauce using a piping bag, smoothing any excess over the surface.
11 - Spread cream cheese frosting evenly over the cake with an offset spatula. Pipe colored frosting into pumpkin shapes atop the cake. Optionally, sprinkle with chopped walnuts and dust with ground cinnamon.

# Additional Suggestions:

01 - Ensure all ingredients are at room temperature to optimize texture and flavor.
02 - Chill the cake for several hours before serving to meld flavors.
03 - Freezing leftovers for up to one month is recommended; thaw gently before serving.

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