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Ingredients
Scale
- 2 ½ cups (375g) Gluten Free 1:1 Flour
- 2 teaspoons Corn Starch
- 2 teaspoons Pumpkin Pie Spice
- ¾ teaspoon Ground Cinnamon
- ¾ teaspoon Salt
- 3 teaspoons Baking Powder
- ¾ cup Granulated Sugar
- ¾ cup Vegetable Oil
- 1 cup Light Brown Sugar
- ¼ cup Full-Fat Greek Yogurt
- 3 Large Eggs (room temperature)
- 1 can (15oz) Pumpkin Puree (minus 1 tablespoon)
- ½ tablespoon Vanilla Bean Paste
- 4 oz Butter Tart Caramel Sauce (or any caramel sauce)
- 1 (8oz) package Cream Cheese (softened)
- 1 (4oz) stick Butter (softened)
- 4 cups Powdered Sugar (sifted)
- 1 ¾ teaspoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and prepare two 8-inch round baking pans.
- Whisk together gluten-free flour, corn starch, baking powder, salt, ground cinnamon, and pumpkin pie spice in a medium bowl.
- In a large mixing bowl, combine granulated sugar, brown sugar, eggs, vegetable oil, and vanilla bean paste. Mix until well blended.
- Add Greek yogurt and pumpkin puree to the wet mixture and mix until fully integrated.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Divide batter between prepared pans and bake for 10 minutes at 350°F, then reduce to 330°F for 20-28 minutes.
- Once cooled, prepare caramel filling and frosting by beating softened butter and cream cheese until smooth.
- Gradually mix in powdered sugar, then add vanilla extract and ground cinnamon.
- Layer cake with frosting and caramel filling, frost the entire cake, and decorate as desired.
Notes
Chill baked cake layers for better moisture retention before frosting.
Ensure cream cheese and butter are at room temperature for smooth frosting.
For thinner frosting, refrigerate for about 15 minutes and re-whip.
- Prep Time: 30 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 28
- Sodium: 250
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 4
- Cholesterol: 70