Pumpkin Spice Cake with Brown Sugar Frosting and Caramel Drizzle

Two weeks ago we started our Fall recipes with Pumpkin Pie.
Now maybe, though I don't know how this might be possible, you don't like pie.
{I'm sure I heard an audible gasp somewhere!}
Just maybe, pie isn't your thing....so you need an alternative.
And that is what we have here today, an amazing, incredible, out-of-this-world alternative to pumpkin pie!
May I present to you a Pumpkin Cake?
Not just any pumpkin cake, though.
This is a PUMPKIN SPICE CAKE WITH BROWN SUGAR FROSTING AND CARAMEL DRIZZLED ON TOP!!!
{And yes, I know it's in all caps....that's is because I'm shouting it!}
This recipe is incredibly delicious and extremely versatile....
make a beautiful bundt cake for the Thanksgiving table...
individual bundt cakes for you and your sweetie...
cupcakes for the kiddos...
or little sandwich cakes with dipping sauce!
All of them are delicious!

 

Pumpkin Spice Cake 

For the Cake:

1/2 cup butter, softened to room temperature
1 cup brown sugar, packed
2 large eggs, room temperature
1 cup canned pumpkin (not pumpkin pie mix) or homemade pureed pumpkin
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup buttermilk, room temperature (can use milk and lemon juice, if needed)

For the Brown Sugar Frosting:

1/2 cup brown sugar
1/4 cup butter
3 tablespoons milk (preferably whole milk)
1 teaspoon vanilla extract
1 cup powdered sugar











 To Make the Cake:
 Preheat the oven to 350°F. 
Grease pan with oil or non-stick cooking spray then flour the pan. 
Tap out the excess and set the pan aside. Cream together the butter and sugar until light and fluffy. 
 Scrape down the sides and add the eggs, one at a time, blending and scraping down the sides of the bowl after each addition. When the eggs are fully incorporated, blend in the pumpkin and vanilla. It will look quite curdly, but that is okay! 
 In a separate bowl, whisk together the flour with the rest of the dry ingredients.
 Add about 1/3 of the flour to the butter mixture and blend until incorporated.
 Add 1/2 of the buttermilk and blend in completely. 
Repeat with another 1/3 of the flour and blend. 
Finish mixing the batter by adding the final 1/2 of buttermilk, mixing, then adding the final 1/3 of flour. 
Spoon the cake batter into the prepared pan, gently smooth the top and bake the cake for 12-40 minutes (depending on the pan) or until a toothpick or skewer inserted in the thickest part of the cake comes out clean and the cake springs back when pressed lightly with your finger. 
Transfer the pan to a cooling rack and let rest for 5 minutes before carefully turning out onto the rack to cool completely. 
 
To Make the Frosting and Assemble the Cake: 
Bring the brown sugar, butter, and milk to a boil, whisking constantly. 
Boil for 1 minute, still whisking constantly. 
Remove the pan from the heat and add the vanilla extract. 
Be careful, it will boil up! 
Gradually whisk in the powdered sugar. 
Continue whisking it gently until smooth, cooled slightly and thick, about 3-5 minutes. Place the cooled cake on a cake plate or serving platter and immediately pour warm frosting over the cake. 
Let the frosting rest for 5 minutes, then drizzle with caramel. 
{Don't have any caramel? Try this!}
Store leftovers, well covered, at room temperature for up to 3 days. 
 
Gently adapted from Rebecca's wonderful site.