Caramel Apple Gooey Butter Cake

Name: Caramel Apple Gooey Butter Cake
Ingredients: 1 cup all-purpose flour (120g); ⅓ cup granulated sugar (67g); ¼ cup brown sugar (55g); ½ cup pumpkin purée (120g); ⅔ cup milk (160ml); 1 large egg, room temperature; ½ teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ½ teaspoon ground ginger; ½ teaspoon ground cloves; ½ teaspoon ground allspice; ½ teaspoon salt

by Josephine

A gooey butter cake made with pumpkin puree and caramel apple flavor for a dense, custardy fall dessert. An easy one-pan cake recipe with minimal prep.

Ingredients

1 cup all-purpose flour (120g)
⅓ cup granulated sugar (67g)
¼ cup brown sugar (55g)
½ cup pumpkin purée (120g)
⅔ cup milk (160ml)
1 large egg, room temperature
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon salt

Instructions

Preheat your oven to 350°F (175°C) and line a cupcake tin with 8–10 liners.

In a large mixing bowl, whisk together the pumpkin purée, milk, and egg until smooth.

Add in the sugars and mix until fully combined.

Sift in the flour, baking soda, baking powder, spices, and salt.

Mix until just combined—do not overmix.

Fill each cupcake liner about ¾ full with the batter.

Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Caramel Apple Gooey Butter Cake

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