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Pumpkin Caramel Cake Recipe

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4.2 from 3 reviews

This Pumpkin Caramel Cake is a moist, spiced dessert combining rich pumpkin puree with a creamy cream cheese frosting and luscious caramel drizzle. Perfectly balanced with warm pumpkin pie spices and cinnamon, this cake is a delightful treat for fall gatherings and holiday celebrations.

Ingredients

For the Cake:

  • 5 eggs
  • 1 1/4 cup sugar
  • 1 cup brown sugar
  • 3 tsp vanilla extract
  • 1 cup vegetable oil
  • 2 cups pumpkin puree
  • 2 tbsp baking powder
  • 3 cups flour
  • 1 tsp pumpkin pie spice
  • 2 tsp ground cinnamon
  • 1 tsp salt

For the Frosting:

  • 1 cup unsalted butter (room temperature)
  • 8 oz cream cheese (room temperature)
  • 4 cups powdered sugar
  • 1/3 cup heavy whipping cream
  • 1 tsp vanilla extract

Topping:

  • 1/2 cup caramel topping

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F and line a 9×13-inch baking dish with parchment paper. Spray with nonstick cooking spray, ensuring the parchment paper hangs over the sides for easy cake removal later.
  2. Mix Wet Ingredients: In a large mixing bowl, beat the eggs, sugar, and brown sugar with a hand mixer until the mixture is light and fluffy. Add vanilla extract and vegetable oil, mixing again, then beat in the pumpkin puree until smooth.
  3. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, pumpkin pie spice, ground cinnamon, and salt.
  4. Make the Batter: Gradually add the dry ingredients into the wet mixture, mixing a little at a time until fully combined and smooth.
  5. Bake the Cake: Pour the batter into the prepared baking pan and spread evenly with a spatula. Bake for 30–45 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool the Cake: Remove the cake from the oven and allow it to cool completely on the counter for about an hour.
  7. Prepare Frosting: In a large bowl, beat the unsalted butter and cream cheese together until smooth and fluffy. Add powdered sugar and mix well. Beat in heavy whipping cream and vanilla extract until fully incorporated, scraping down the sides as needed.
  8. Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake.
  9. Add Caramel Topping: Drizzle caramel sauce on top, spreading and swirling it into the frosting for a marbled caramel effect. Optionally, drizzle extra caramel over and sprinkle lightly with cinnamon.
  10. Serve: Lift the cake out of the pan using the parchment paper overhang. Slice into 12 squares and serve.

Notes

  • Ensure the butter and cream cheese are at room temperature for smooth frosting.
  • Use a toothpick to check doneness; it should come out clean without wet batter.
  • For added texture, you can sprinkle chopped nuts on top before adding caramel drizzle.
  • This cake keeps well in an airtight container for up to 3 days refrigerated.
  • Allow cake to cool completely before frosting to prevent the frosting from melting.

Find it online: https://lauracooks.com/pumpkin-caramel-cake-recipe/