This is an excellent gluten-free dessert to finish off your Thanksgiving dinner! Trust me, it's really good and so fun to make the caramel in the frosting! None of your guests will believe it's gluten-free until you start eating it!
This is what you're going to need. Also, grease two, 9" cake pans.
First, let's combine the flours (I used oat and tapioca - my favorite combo), baking soda, baking powder and pumpkin pie spice in a large bowl. Mix it up!
Next, combine all of the following ingredients: canned pumpkin, sugar, canola oil, melted butter and vanilla in the bowl for your electronic mixer. Beat until combined on medium speed.
Add each egg one at a time and mix well between additions.
Gradually add in the flour mix.
Split the batter between the two cake pans. Bake at 350 degrees for 30-35 minutes until a tester inserted into the center comes out clean. Cool for 10 minutes on wire racks in pan. Remove from pans and let the cakes cool to room temperature.
While that's baking, let's make the frosting so it can cool in time to frost the cake! Start with a small frying pan on medium heat. Sprinkle 1/2 cup of powdered sugar into the pan. Here's where this gets fun, I promise! Don't stir the sugar, just watch it and it will melt.
Here is what it will look like while melting.
Once the sugar melts, then you can stir the liquid a few times as you let it turn a deep amber color.
When it starts to bubble like this, it's when I move on to the next step.
Slowly and carefully stir in 1/2 cup of heavy cream, vanilla and salt. This will make the caramel mixture bubble like crazy, it's supposed to do that, just keep stirring!
Stir it up, making sure all of the little caramel bits dissolve and are stirred in. Once it is all stirred in, stir in an additional 2 teaspoons of heavy cream.
Transfer to a small bowl and cool to room temperature.
I'm just saying, try to be less distracted than I was while making caramel! I had this little cutie so excited to push her stroller back and forth through the kitchen! I couldn't resist giving her attention with each pass, what can I say?! This is my niece, Penelope and she was having a great time during the frosting making process, especially by watching the mixer!
Next step, cream the butter and cream cheese in your mixer on medium-high speed. Add the remaining powdered sugar gradually and beat until well combined.
Last step, add in the room temperature caramel that you made. Beat until well combined and place frosting in the refrigerator to cool to a spreading consistency.
When everything is cooled, frost it...
and enjoy it!!!
Pumpkin Cake with Caramel Cream Cheese Frosting
Prep Time: 30 Minutes
Total Time: 1 Hour
Yield: 16 Servings
2 cups GF Oat Flour
1 cup Tapioca Flour
2 tsp. Baking Soda
2 tsp. Baking Powder
1 1/2 tsp. Pumpkin Pie Spice
1, 15 ounce Can Pumpkin
1 1/2 cups Granulated Sugar
3/4 cup Canola Oil
1/2 cup Butter, Melted
2 tsp. Vanilla Extract
1 lb. Powdered Sugar, Divided
1/2 cup Plus 1 Tbsp. Heavy Whipping Cream
1 1/2 tsp. Vanilla Extract
1/4 tsp. Salt
8 ounces Cream Cheese
1/4 cup Butter
Preheat oven to 350 degrees. Grease two 9 inch cake pans, set aside.
Mix flours, baking soda, baking powder and pumpkin pie spice in a large bowl.
In a separate large bowl, add canned pumpkin, sugar, oil, melted butter and vanilla. Beat with electric mixer until well combined. Add each egg, beating well between each addition. Gradually beat in the flour mixture. Split batter between the prepared 9" cake pans. Bake at 350 degrees for 30-35 minutes, until tester inserted into center of the cake comes out clean. Once done, cool on rack in pans for 10 minutes. Remove from pans after 10 minutes and cool completely.
For the frosting, begin with a small frying pan over medium heat. Sprinkle 1/2 cup of powdered sugar into the frying pan. Without stirring, melt the powdered sugar. Once melted, stir occasionally as the sugar mixture cooks to a deep amber color. Once a deep amber, carefully stir in 1/2 cup heavy whipping cream, vanilla and salt. This will make the mixture bubble vigorously. Stir until the caramel is smooth and stir in the remaining tablespoon of heavy whipping cream. Pour into a bowl and allow to cool to room temperature.
Beat the cream cheese and butter in electric mixer with whip attachment. Gradually add remaining powdered sugar and whip until well combined and fluffy. Add room temperature caramel and mix well. Refrigerate the frosting for about 30 minutes or until it is a spreading consistency. Frost the cooled cakes and enjoy!