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To create the perfect Pumpkin Better Than Cake, it’s essential to understand the key ingredients that make this dessert so special. Each component plays a crucial role in achieving the cake’s moist texture, delightful flavor, and overall appeal.

Pumpkin Better Than

Experience the essence of fall with a slice of Pumpkin Better Than Cake, a dessert that combines the comforting flavors of pumpkin with a moist cake and creamy layers. Perfect for Thanksgiving or cozy gatherings, this easy-to-follow recipe makes baking a breeze. Filled with warm spices and topped with a luscious cream cheese layer and caramel drizzle, it's not just a treat—it's an experience to share with friends and family this autumn season. Indulge in the warmth and joy of this seasonal favorite that will leave everyone craving more.
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Ingredients
  

For the Cake:

1 ½ cups all-purpose flour

1 cup granulated sugar

1 cup pumpkin puree (canned or fresh)

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

For the Cream Cheese Layer:

8 oz cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup whipped topping (like Cool Whip)

For the Topping:

½ cup caramel sauce

¼ cup chopped pecans or walnuts (optional)

Whipped cream for garnish (optional)

Cinnamon for dusting (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking dish.

    Make the Cake Batter:

      - In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Mix well.

        - In another bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.

          - Gradually add the wet ingredients to the dry mixture, stirring until just combined. Do not overmix.

            Bake the Cake:

              - Pour the batter into the prepared baking dish, spreading it evenly.

                - Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

                  - Let the cake cool completely in the dish on a wire rack.

                    Prepare the Cream Cheese Layer:

                      - In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

                        - Add the powdered sugar and vanilla extract, and mix until well combined.

                          - Gently fold in the whipped topping until the mixture is light and fluffy.

                            Assemble the Cake:

                              - Once the cake has cooled, spread the cream cheese mixture evenly over the top.

                                - Drizzle caramel sauce generously over the cream cheese layer.

                                  - Sprinkle chopped pecans or walnuts on top (if using).

                                    Chill and Serve:

                                      - Refrigerate the cake for at least 1 hour to set the layers.

                                        - When ready to serve, you can add whipped cream and a dusting of cinnamon on top for an extra touch.

                                          Prep Time: 20 minutes | Total Time: 1 hour 35 minutes | Servings: 12 people