Pumpkin Caramel Cake

Name: Pumpkin Caramel Cake
Ingredients: 1/2 cups Sugar; 1/2 cups Brown Sugar; 1/2 cups Butter, Room Temperature; 1 whole Egg; 15 ounces, fluid Pumpkin, Pureed (canned Works Great Here!); 1 cup Flour, All Purpose; 1/2 teaspoons Salt; 1 teaspoon Cinnamon; 1/2 teaspoons Baking Soda; 1/2 teaspoons Baking Powder; 3 ounces, weight Caramel; Whipped Cream, To Serve

12 ingredients

6 steps

Ingredients

1/2 cups Sugar
1/2 cups Brown Sugar
1/2 cups Butter, Room Temperature
1 whole Egg
15 ounces, fluid Pumpkin, Pureed (canned Works Great Here!)
1 cup Flour, All Purpose
1/2 teaspoons Salt
1 teaspoon Cinnamon
1/2 teaspoons Baking Soda
1/2 teaspoons Baking Powder
3 ounces, weight Caramel
Whipped Cream, To Serve

Directions

1

1. Grease an 8x8 pan and preheat oven to 350°F.
2

2. In a medium-sized bowl, mix the sugars and butter on medium speed until smooth. Add the egg and pumpkin, mix until smooth.
3

3. Add the flour, salt, cinnamon, baking soda, and baking powder. Mix until combined.
4

4. In a small microwave-proof bowl, heat up the caramel until pourable. I used about 20 individually-wrapped caramels, but you can also use 3 ounces of caramel. In 30-seconds intervals, melt the caramel in the microwave until smooth and pourable.
5

5. Pour the batter into the pan and swirl in the caramel. Bake for 30 minutes or until a tester comes out clean.
6

6. Serve warm with whipped cream.