Caramel Pumpkin Cake


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Gluten-Free Caramel Pumpkin Cake

Course Dessert
Servings 1 9" x 13" cake



  • 1 cup unsalted butter softened, or neutral flavored oil
  • 1 tsp vanilla extract
  • 2 tsp caramel extract
  • 2 eggs
  • 2 cups sugar
  • 1/2 cup pumpkin puree
  • 3/4 cup milk or water
  • 2 cups Mehl's Gluten-Free All-Purpose Flour
  • 1 cup chopped nuts optional


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



  1. Preheat oven to 350 degrees.

    Spray 9” x 13” cake pan, or two 8-9 inch square or circle cake pans.

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

    Pour batter into baking pan, or divide evenly between two pans.

  3. 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.

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


  1. Beat together 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.

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