Pumpkin Spice Cake

Photo & Recipe Credit @sherisilver https://sherisilver.com/

Ingredients

For the cake:

8 tbsp unsalted butter, at room temperature

1/2 cup packed brown sugar

1/2 cup pumpkin puree

2 tbsp molasses

2 large eggs, at room temperature

1 tsp OliveNation Vanilla Extract

2 cups all-purpose flour

1 tsp baking soda

1/2 tsp kosher salt

2 tsp OliveNation Pumpkin Spice

3/4 cup milk

For the frosting:

12 tbsp unsalted butter, at room temperature

3/4 cup confectioner’s sugar

4 oz cream cheese, at room temperature

1 tsp OliveNation Vanilla Extract

6 oz OliveNation Chocolate Covered Pumpkin Spice Caramels, some chopped, some left whole

Directions

Make the cake:

Pre-heat the oven to 350 degrees; line a 9 x 9 baking pan with parchment paper, leaving an overhang on all sides. Beat the butter and brown sugar till light and fluffy. Add the pumpkin puree, molasses, vanilla and eggs and beat again. Add the flour, baking soda, salt and pumpkin spice and beat till smooth. With the mixer on low speed, slowly add the milk, continuing to beat till smooth and incorporated. Pour the batter into your prepared pan and bake for 25 – 30 minutes or till a tester tests clean. Cool the cake in the pan on a wire rack.

Make the frosting:

Beat the butter and confectioner’s sugar until light and fluffy. Add the vanilla and cream cheese and beat till well combined. Top the cooled cake with the frosting and spread evenly. Scatter the caramels over the top. Chill to set the frosting and cut into squares to serve.