This easy recipe is loaded with warm spices, filled and frosted with cream cheese frosting, and topped with a caramel drizzle. Perfect for pumpkin season!
You'll need a few ingredients to make this easy recipe, so round them up and let's get started!
Whisk together the brown sugar, vegetable oil, vanilla extract, eggs, and pumpkin puree.
Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
Add the dry ingredients to the wet ingredients and mix until smooth.
Divide the cake batter between the prepared cake pans and bake for 18-23 minutes. Then let cool.
Beat together the cream cheese and butter, then add the powdered sugar, vanilla.
Cut the domes from the cakes, and place first layer on serving plate. Spread frosting, add second layer, top with more frosting, and add last layer.
Frost the top and outside of the cake with the remaining cream cheese frosting.
Drizzle caramel sauce around the sides of the cake and pipe shells of frosting around the top edge.
Garnish with candy pumpkins, if desired. Then, slice and serve.