Description
This Salted Caramel Pumpkin Oatmeal Cake combines the rich flavors of pumpkin and warm spices with a delightful oatmeal texture. Topped with a creamy marshmallow-caramel frosting and finished with a hint of coarse sea salt, this cake is perfect for autumn gatherings or anytime you crave a comforting, sweet treat with a twist.
Ingredients
Scale
Cake
- 1/2 cup shortening
- 3/4 cup brown sugar
- 1/2 cup sugar
- 3/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 1/2 cups quick oats
Frosting and Topping
- 1/2 cup butter
- 1/2 cup marshmallow cream
- 1/4 cup caramel ice cream topping, plus 1 teaspoon reserved
- 1/4 to 1/2 teaspoon coarse ground sea salt (adjust to taste)
- 2 cups powdered sugar
Instructions
- Prepare Pan and Oven: Preheat the oven to 350 degrees Fahrenheit (175°C). Spray a 9×13-inch baking pan with nonstick spray to prevent sticking.
- Cream Fats and Sugars: In a large mixing bowl, beat the shortening, brown sugar, and white sugar together until the mixture is creamy and smooth.
- Add Pumpkin and Eggs: Add the pumpkin puree, vanilla extract, and eggs to the sugar mixture. Beat again until all ingredients are well combined.
- Mix Dry Ingredients: In a separate bowl, stir together the flour, salt, baking soda, cinnamon, and nutmeg. Gradually add this dry mixture to the wet mixture, stirring gently until combined. Then fold in the quick oats thoroughly.
- Bake the Cake: Spread the batter evenly into the prepared baking pan. Bake for 24 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
- Prepare Frosting: Beat the butter, marshmallow cream, 1/4 cup of caramel topping, and sea salt together until creamy and smooth.
- Add Powdered Sugar: Slowly incorporate the powdered sugar into the frosting mixture, beating continuously until fully combined and fluffy.
- Frost the Cake: Spread the frosting evenly over the cooled cake surface.
- Add Caramel Swirl and Finish: Drizzle the reserved 1 teaspoon of caramel topping over the frosted cake. Use a knife or skewer to gently swirl the caramel into the frosting for a marbled effect.
- Storage: Store the cake in a sealed container at room temperature to maintain freshness. Best enjoyed within 2-3 days.
Notes
- For a richer flavor, use homemade pumpkin puree.
- You can substitute shortening with softened unsalted butter if preferred.
- The coarse sea salt adds a lovely contrast—adjust the amount according to your taste.
- If you want a gluten-free version, use certified gluten-free oats and substitute flour with a gluten-free baking blend.
- This cake pairs beautifully with a cup of spiced tea or coffee.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: pumpkin cake, salted caramel, oatmeal cake, fall dessert, pumpkin spice, autumn cake, caramel frosting
