Pumpkin Cake with Candied Walnuts and Cream Cheese Frosting

A tender and moist pumpkin cake with candied walnuts, salted caramel, and a tangy cream cheese frosting.

By @thepancakeprincess

Original recipe source

Cook time: 60 minutes

Servings: 8

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon salt
• 1 cup pumpkin puree
• 0.75 cup granulated sugar
• 0.5 cup brown sugar
• 0.5 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup walnuts
• 0.25 cup granulated sugar
• 2 tablespoons butter
• 8 ounces cream cheese
• 0.5 cup butter
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 0 salted caramel

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix together the pumpkin puree, sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cakes are baking, prepare the candied walnuts by combining walnuts, sugar, and butter in a small skillet over medium heat. Stir until the sugar has melted and the walnuts are coated.
8. For the cream cheese frosting, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
9. Once the cakes are cool, spread the cream cheese frosting between the layers and over the top and sides of the cake. Top with candied walnuts and drizzle with salted caramel.