Caramel Pumpkin Cake

Ingredients for Cake:

  • 1 cup vegetable oil or 2 sticks softened unsalted butter
  • 1 tsp vanilla extract
  • 2 tsp caramel extract
  • 2 eggs
  • 2 cups sugar
  • ½ cup pumpkin
  • ¾ cup water or milk
  • 2 cups MFC Flour
  • Optional. 1 cup chopped walnuts, pecans or almonds.

Ingredients for Frosting:

  • 1 cup shortening or softened unsalted butter
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp caramel extract
  • ½ cup pumpkin


Directions for cake:

Preheat oven to 350 degrees.

Place all cake ingredients in mixing bowl Beat on low to medium low speed for five-ten minutes, until mixture is nice and creamy.

Spray 9” x 13” cake pan, or two 8-9 inch square or circle cake pans. Pour batter into baking pan, or divide evenly between two pans.

Bake for 35-40 minutes for 9” x 13” pan, or 28-30 minutes for smaller pans. Poke with knife or toothpick, and when it comes out clean the cake is done.

Let cake cool for at least ½ an hour before frosting.


Directions for frosting:

Place shortening or butter, powdered sugar, pumpkin and extracts in mixing bowl. Use whip attachment, and mix on slow speed until powdered sugar starts to get incorporated. Don't turn on high speed until you are sure powdered sugar won't fly all over the pace.

Mix on high speed for several minutes, pausing and using a spatula to scrape the bowl occasionally.

Once frosting is ready, spread on cooled cake.