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Pumpkin Dulce de Leche Cake
Author: Jackie
  • 1 and 1/2 cups granulated sugar
  • 1 and 1/4 cups coconut oil (or vegetable oil)
  • 1 and 1/2 teaspoon vanilla extract
  • 2 cups pumpkin puree
  • 4 eggs
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice
Cinnamon Cream Cheese Frosting
  • 8 oz . cold cream cheese
  • 8 Tbs . (1 stick) unsalted butter, room temperature
  • 1/8 tsp . salt
  • 4 cups powdered sugar
  • 1/2 tsp . vanilla extract
  1. Preheat oven to 350 degrees. Spray three 8x8 inch square pans or two 9 inch square pans with nonstick cooking spray.
  2. In a bowl, sift together flour, baking powder and soda, salt, cinnamon, and pumpkin pie spice.
  3. Melt coconut oil, then let it cool to room temperature.
  4. In the bowl of your mixer, beat oil, sugar, and vanilla until it is fully incorporated.
  5. Add pumpkin puree and mix to combine.
  6. Beat in eggs, one at a time, scraping down the bowl after each addition.
  7. Gradually add flour to the pumpkin mixer, mixing on low and until just combined.
  8. Evenly distribute batter into pans and bake for 25-30 minutes, or until a knife is inserted and comes out clean, depending the your oven and the size of the pans.
  9. Allow cakes to cool completely before frosting.
  10. To make the frosting beat together cream cheese, butter, vanilla and salt.
  11. Slowly add in powdered sugar then increase mixer speed to high and beat for 4-5 minutes.
  12. To assemble the cake, spread about 1/3 cup of dulce de leche onto first layer, then top with about 1 cup of frosting.
  13. Add next layer and repeat process.
  14. For the final layer, spoon remaining frosting into a a pastry bag fitted with a large tip.
  15. Pipe frosting and sprinkle with pumpkin pie spice.