Caramel Pumpkin Cake with Cream Cheese Frosting

Servings: 10-12

For the Pumpkin Cake Layers:

• BUBBL’R Passion Fruit Mingl’r, for serving
• 1 ¼ cup Canned Pumpkin Puree
• 1 cup Buttermilk
• ½ cup Olive Oil
• 2 large Eggs
• ¾ cup Granulated Cane Sugar
• ½ cup Brown Sugar
• ½ cup Apple Cider
• 1 tbsp. Vanilla Extract
• 2 ½ cups All Purpose Flour
• 2 tsp. Pumpkin Spice
• 2 ¼ tsp. Baking Powder
• 1 tsp. Baking Soda
• ½ tsp. Fine Sea Salt

For the Easy Caramel:

• 1 ½ cups Brown Sugar
• ¾ cup Unsalted or Salted Butter
• 6 tbsp. Whole Milk
• (Optional) 1 tsp. Vanilla Extract

For the Cream Cheese Frosting:

• 8 oz Cream Cheese
• ¾ cup Softened Unsalted Butter
• 1 ½ tsp. Vanilla Extract
• ¼ tsp. Fine Sea Salt
• 4 – 4 ½ cups Powdered Sugar
• 1 tbsp. Milk

For the Pumpkin Cake Layers:

1. Preheat oven 350F. Grease 3 6” cake pans or 2 9” cake pans with butter, then line the bottoms with parchment paper.
2. In a large bowl, combine all the dry ingredients (flour, pumpkin spice, baking powder, baking soda, and fine sea salt). Mix well and set aside.
3. In the bowl of a stand mixer, combine the olive oil, granulated sugar, and brown sugar. Beat on HIGH speed for 1 minute.
4. Reduce speed to Medium-High, adding the eggs in one-at-a-time to fully incorporate.
5. Add the canned pumpkin puree, buttermilk, apple cider, and vanilla. Beat 1-2 minutes.
6. Add the flour mixture and mix on LOW speed, just until combined. Don’t over mix the batter!
7. Evenly distribute the batter between the prepared cake pans.
8. Bake 30-35 minutes, or until a toothpick inserted into the center comes out clean.

For the Easy Caramel:

1. Combine all ingredients into a saucepan over medium high heat. Whisk until sugar is dissolved.
2. Bring the mixture to a boil without stirring, about 3-4 minutes.
3. Remove from heat and pour into a bowl to completely cool. Do not stir as it cools.

For the Cream Cheese Frosting:

1. In the bowl of a stand mixer, combine the cream cheese, butter, vanilla, and salt. Beat until smooth.
2. Add 2 cups of powdered sugar and beat on medium speed until incorporated. Add the milk and 2 more cups of powdered sugar. Beat on medium-high speed for 5-6 minutes, until light and fluffy. If needed, add the remaining ½ cup powdered sugar if too thin or add a little milk if too thick.

To Assemble the Cake:

1. Between each cake layer, pipe a large circle of frosting along the edge of the cake layer, then a large circle in the center. In the remaining space between the frosting, fill with the cooled caramel. Repeat with the second cake layer.
2. Frost the cake as normal with remaining frosting.
3. Enjoy with BUBBL’R Passion Fruit Mingl’r for a complimentary refreshment!

Notes: If you plan on decorating as seen in pictures, make 1 ½ servings of the cream cheese frosting. Remove 1 cup to add orange food coloring for the pumpkins, and remove ¼ cup to add brown food coloring for the stems.