Caramel Frosted Pumpkin Cake

Name: Caramel Frosted Pumpkin Cake
Prep time: 25 min
Cook time: 30 min
Yield: 12
Ingredients: 1 cup (250 mnL) canola or vegetable oil; 1 1/2 cups (375 mL) granulated sugar; 4 eggs; 2 tsp (10 mL) vanilla; 2 cups (500 mL) pumpkin puree (not filling); 2 cups (500 mL) Robin Hood® Original All Purpose Flour Robin Hood® Original All Purpose Flour; 1 tbsp (15 mL) pumpkin pie spice; 2 tsp (10 mL) baking powder; 1 tsp (5 mL) baking soda; 1/2 tsp (2 mL) salt; Caramel Icing:; 8 oz (250 g) cream cheese, softened; 1/2 cup (125 mL) butter, softened; 1/2 cup (125 mL) Smucker's® Sundae Syrup Caramel Flavoured Syrup Caramel Flavoured Syrup; 3-4 cups (875 - 1 L) icing sugar

Prep Time 25 mins

Cook Time 30 mins

Serves 12

Difficulty N/A

Ingredients

1 cup (250 mnL) canola or vegetable oil
1 1/2 cups (375 mL) granulated sugar
4 eggs
2 tsp (10 mL) vanilla
2 cups (500 mL) pumpkin puree (not filling)
2 cups (500 mL) Robin Hood^® Original All Purpose Flour
1 tbsp (15 mL) pumpkin pie spice
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
Caramel Icing:
8 oz (250 g) cream cheese, softened
1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) Smucker's^® Sundae Syrup Caramel Flavoured Syrup
3-4 cups (875 - 1 L) icing sugar

Robin Hood^® Original All Purpose Flour

Caramel Flavoured Syrup

Directions

Cake

Step 1:

Preheat oven to 350°F(180°C). Line 2 9" (23 cm) pans with parchment paper.

Step 2:

Beat first 5 ingredients together in large bowl of electric mixer. Add remaining ingredients and beat until smooth. Pour into prepared pans. Bake in preheated oven 25-30 minutes or until toothpick inserted comes out clean. Cool on wire rack.

Icing

Step 3:

Beat cream cheese and butter together in large bowl of electric mixer until smooth. Beat in caramel syrup and enough icing sugar to make a smooth spreadable texture. Fill and frost cake as desired.