Gluten Free Pumpkin Spice Caramel Cake

Can you believe this cake was made from a Gluten Free Yellow Cake Mix? It totally was. It was inspired by the Frisch’s seasonal Pumpkin Spice Caramel Cake. The verdict is that it tastes exactly like it! But this one is Gluten Free and can be made Dairy Free with a few substitutions.

I started with a Gluten Free Yellow Cake Mix and added some spices to make it “spice cake”. Added a can of pumpkin, eggs and butter, and you have Pumpkin Spice Cake.

Here are a few tips or substitutions you might need.

• If you do not need to be Gluten Free, you can totally start with a Spice Cake Mix, just omit all the spices except the Pumpkin Pie Spice.
• If you need the cake to be Dairy Free, just substitute Dairy-Free Butter, like Daiya Brand.
• I made mine in 3 – 8″ round pans, but you can make as a a 2 layer cake just a well. Three layers just makes it prettier for photos.
• Make sure your cake cools completely before frosting or the frosting will melt and the cake will slide.
• In a pinch you can totally use store bought Cream Cheese Frosting.
• The Frosting makes about 3 cups which will do a whole 2 layer cake or just the middles of a 3 layer cake.
• Add the Caramel as you eat the cake or it will soak into the cake and make it soggy. That is why the cake in the photos is still “naked” on the top. We are actually eating this bad boy.
• I have made Caramel with non-dairy butter and almond milk but it isn’t as rich. You can sub a true Dairy-Free version of the recipe in here as well.
• I tend to make my own Whipped Cream. There really isn’t anything store bought that tastes like the real stuff. However, for myself, I use the So Delicious Dairy-Free Cocowhip Topping. It honestly does not taste like coconut.
• Be sure to store the cake in the refrigerator. The cream cheese frosting will get pretty gross if you don’t. It also makes it easier to cut.

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Gluten Free Pumpkin Spice Caramel Cake

This amazing cake starts with a Gluten Free Yellow Cake Mix!

Course Dessert

Keyword cake, gluten free

Prep Time 30 minutes

Cook Time 20 minutes

Cooling Time 30 minutes

Total Time 50 minutes

Servings 8 people

Author Amber Gaines

Ingredients

For the Cake

• 1 Gluten Free Yellow Cake Mix
• 1-1/4 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp allspice
• 1/4 tsp ground cloves
• 3 eggs
• 1/3 cup butter
• 1 can pumpkin puree (15oz)
• 1 tsp pumpkin pie spice

For the Cream Cheese Frosting

• 8 oz cream cheese (can sub Kite Hill non-dairy cream cheese)
• 1/2 cup unsalted butter (or non-dairy buter)
• 4 cups Swerve Powdered Sweetener
• 1/4 cup corn startch
• 1 tbsp vanilla extract

For the Caramel Sauce

• 1 cup light brown sugar
• 7 tbsp butter in small pieces
• 1/2 cup heavy cream
• 1/2 tsp vanilla extract
• pinch salt

For the Whipped Cream

• 1/2 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions

For the Cake

1. Preheat over to 350 degrees. Lightly grease pans and set aside.
   

2. Combine all ingredients in stand mixing bowl and beat for 1-2 mins until well combined.
   

3. Pour evenly into pans and bake for 20 mins for 3 - 8" rounds or 25 mins for 2 - 9" rounds. Check to be sure a toothpick comes out clean. Let cool in pans 5 mins then turn out onto a wire rack to cool completely.
   

For the Cream Cheese Frosting

1. Place cream cheese, butter and vanilla in a mixing bowl and beat until well combined.
   

2. Combine the powdered sugar and corn starch in a medium bowl and whisk to combine. Add to cream cheese mixture slowly (1/2 cup at a time) until all combined.
   

For the Caramel Sauce

1. Combine all ingredients except vanilla in a medium sauce pan over medium - low heat and bring to a boil. Cook for about 5 mins until sauce thickens slightly. Remove from heat and stir in the vanilla and salt.
   

2. Allow to cool slightly, then transfer to a small glass dish (I used a small mason jar) and place in the refrigerator until caramel sets. Heat slightly in the microwave when ready to pour over the cake.
   

For the Whipping Cream

1. If time and space allows, chill your mixing bowl and whisk attachment in the freezer for 20 mins. If not, it will just take longer to whip.
   

2. Add cream, sugar and vanilla to a stand mixer bowl. Using the whisk attachment, whip the cream on medium-high speed until stiff peaks for. Store in the refrigerator until ready to use.
   

Assemble the Cake

1. Layer cake and cream cheese frosting. Keep frosting layer nice and thick.
   

2. To serve, heat the caramel slightly and drizzle over each slice. Top with Whipping Cream.

   Enjoy!
   

Recipe Notes

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