Pumpkin Cake with Whipped Cream Cheese Frosting and Caramel Drizzle

Pumpkin Cake with Whipped Cream Frosting and Caramel Drizzle

Pumpkin Cake with Whipped Cream Frosting and Caramel Drizzle

I recently hosted a Thanksgiving in March dinner. I was given a frozen farm raised turkey from my lamb farmers who had me do a cooking demo at their farm during their open farm day last fall (see pictures below). The turkey was 22 lbs. and occupying precious freezer space, so it had to go…and it went! I had 12 people for dinner and there were not a lot of leftovers. I served the usual suspects which can be viewed on my Thanksgiving post. The only new addition was the pumpkin cake. This will be a new tradition for sure – it was so good!!! I combined a couple of different recipes I found on-line and this is the final result. I wish I had taken a good picture of a slice, but hopefully the two photos of the finished product will convince you to try this cake – I promise you won’t regret it. You will need three 8″ round cake pans, but if you want to do just a double layer cake, you could use two 9″ rounds, but I really like the three layers because it means more layers of frosting! The caramel drizzle is optional, but, in my opinion, a delightful addition.


  • 3/4 Cups Unsalted Butter –softened
  • 1 Cup Dark Brown Sugar- firmly packed
  • 1 Cup Sugar
  • 3 Large Eggs
  • 1 Can  Pumpkin Purée
  • 1/2 Cup Buttermilk
  • 1 tsp.  Pure Vanilla Extract
  • 2 Cups Flour
  • 2 tsp. Baking Powder
  • 1 1/2 tsp.  Cinnamon
  • 1 tsp. Baking Soda
  • 1/2 tsp. Nutmeg


  •  1 Pkg.  (8 oz.) Cream Cheese – softened
  • 1 1/4 Cup  Powdered Sugar
  • 1 Tub  (8 oz.) Whipped Topping- thawed
  • Caramel Sauce (store bought or homemade)


Preheat oven to 350 degrees F. Lightly grease three 8-inch cake pans with softened butter or cooking spray. Cut three 8-inch circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter or cooking spray and set aside. Cream butter until smooth in a large bowl with an electric mixer set on medium speed. Add the sugars and mix until smooth. Add eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Set aside. Combine 1 Cup of the pumpkin purée, buttermilk, and vanilla in a medium bowl and set aside. Combine the flour, baking powder, cinnamon, baking soda, and nutmeg in a large bowl and set aside. In thirds, alternately add the flour mixture and buttermilk mixture to the butter mixture, blending well after each addition until smooth. Pour batter into the prepared pans and bake until a toothpick inserted into the middle of each cake comes out clean — 35 to 40 minutes. Cool the cakes in the pan on wire racks for 30 minutes. Remove cakes from pans and return to the wire racks until completely cool. While the cakes are cooling, prepare the frosting: Beat cream cheese in medium bowl with mixer until creamy. Add sugar and remaining pumpkin; mix well. Gently stir in whipped topping. Assemble the cake by placing one layer on a cake plate and top with one-third recipe of Pumpkin Cream-Cheese Frosting. Repeat with the second and third layers. Drizzle caramel sauce over the top of the cake. Serve or store refrigerated for up to four days.

pumpkin cake 2 The Thanksgiving in March table:Thanksgiving in March

Here’s a picture of the cooked turkey:lamb farm pictures 1Here’s a picture of next year’s turkey:lamb photos 2The Big Daddy Ram:lamb photos 3 JPGThe little ewes:lamb photo 4

3 responses to “Pumpkin Cake with Whipped Cream Cheese Frosting and Caramel Drizzle

  1. Hello!

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  2. Hi Kathy
    Mary and I were just enjoying a dinner of farm raised ham and baked potatoes and discussing the new lamb arrivals (a set of triplets, set of twins and three singles so far). And our conversation turned to you and your lamb burgers. We, again, just want to give you a big thank you for all of your help on our fiber fest last year!!! Let us know when you need to fill your freezer.
    Best wishes, Matt and Mary Harvey/Wild at Heart Farm

    • Hi Matt and Mary, Great to hear of the new arrivals. I’m clearing out my freezer, slowly but surely. My Brazilian exchange student is leaving this week so we had a send off dinner which included lamb chops from your farm. As always, they were great. Happy Spring, and please keep in touch!

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