Fluffy Pumpkin Caramel Cake Recipe
Add Preferred SourceIf you’re looking for a dessert that perfectly balances warm spices and rich caramel with the comforting flavor of pumpkin, this Pumpkin Caramel Cake will hit the spot. The cake’s moist texture, combined with the creamy frosting and a drizzle of caramel, makes each bite a crowd-pleaser.
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Sometimes, simple is exactly what you need, and this pumpkin caramel cake is really easy to make. It takes less than an hour to make, and it’s perfect for the holidays, potlucks, or family gatherings. If you need a crowd-pleaser that looks impressive but is simple, this is the one to make.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Pumpkin Caramel Cake with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Just follow my straightforward instructions, and you’ll soon be enjoying this delicious cake.
Prep Your Pan
Line a 9×13 baking dish with parchment paper, making sure it hangs over the sides so you can lift the cake out easily later.
Give it a good spray with non-stick cooking spray, and set your oven to preheat at 325°F (160°C).
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
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Mix the Wet Ingredients
In a large bowl, beat together the eggs, sugar, and brown sugar until light and fluffy—this helps give the cake a nice airy texture.
Next, add your vanilla and oil, giving it another good mix. Finally, blend in the pumpkin puree until everything is smooth.
Combine the Dry Ingredients
In a separate bowl, mix the baking powder, flour, pumpkin pie spice, cinnamon, and salt.
Slowly add this dry mixture to the wet ingredients, stirring it all together with a hand mixer until smooth and well combined.
Bake the Cake
Pour the batter into your prepared baking dish, spreading it out evenly.
Pop it in the oven and bake for 30-45 minutes, or until a toothpick poked in the center comes out clean. This ensures your cake is perfectly baked without any undercooked spots.
Cool Down
Once your cake is done baking, let it cool on the counter for about an hour or until it’s completely cooled.
You don’t want to rush this part—icing a warm cake will lead to a melted mess!
Make the Frosting
In a large bowl, beat together the room-temperature butter and cream cheese until smooth.
Gradually add the powdered sugar, then mix in the heavy cream and vanilla extract. Make sure to scrape down the sides of the bowl to get everything incorporated.
Frost the Cake and Drizzle Caramel
Spread that luscious frosting all over the cooled cake. Once it’s evenly coated, drizzle caramel on top, and if you’re feeling fancy, swirl it around.
Go ahead and drizzle a little extra caramel for good measure. If you like, sprinkle a bit of cinnamon for a warm finishing touch.
Serve It Up
Lift the cake out using the parchment paper, slice it into 12 pieces, and get ready to enjoy every bite!
Ingredients
- 5 eggs
- 1 ¼ cup sugar
- 1 cup brown sugar
- 3 teaspoons vanilla extract
- 1 cup vegetable oil
- 2 cups pumpkin puree
- 2 tablespoons baking powder
- 3 cups flour
- 1 teaspoon pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 cup unsalted butter room temp
- 8 ounces creek cheese room temp
- 4 cups powdered sugar
- ⅓ cup heavy whipping cream
- 1 teaspoon vanilla extract
- ½ cup caramel topping
Instructions
- Line a 9×13 baking dish with parchment paper, leaving some extra on the sides for easy removal, and spray the dish with non-stick cooking spray. Preheat your oven to 325°F (160°C).
- In a large bowl, mix the eggs, sugar, and brown sugar with a hand mixer until the mixture becomes light and fluffy. Add the vanilla and vegetable oil, continuing to mix until combined. Stir in the pumpkin puree until fully incorporated.5 eggs, 1 ¼ cup sugar, 1 cup brown sugar, 3 teaspoons vanilla extract, 1 cup vegetable oil, 2 cups pumpkin puree
- In a separate medium bowl, whisk together the baking powder, flour, pumpkin pie spice, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, blending slowly with the hand mixer until the batter is smooth and evenly mixed.2 tablespoons baking powder, 3 cups flour, 1 teaspoon pumpkin pie spice, 2 teaspoons ground cinnamon, 1 teaspoon salt
- Pour the batter into the prepared baking dish, spreading it evenly with a spoon. Bake for 30 to 45 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cake cool completely on the counter, for about 1 hour.
- While the cake cools, beat the room-temperature butter and cream cheese together in a large bowl until smooth. Gradually add the powdered sugar, mixing well. Then, pour in the heavy cream and vanilla extract, continuing to beat until everything is fully combined. Be sure to scrape down the sides of the bowl to incorporate any unmixed ingredients.1 cup unsalted butter, 8 ounces creek cheese, 4 cups powdered sugar, ⅓ cup heavy whipping cream, 1 teaspoon vanilla extract
- Once the cake has cooled, spread the cream cheese frosting evenly over the top. Drizzle caramel sauce across the frosting and use a spoon or spatula to gently swirl it around. For a little extra flair, drizzle additional caramel over the top and sprinkle cinnamon if desired.½ cup caramel topping
- Lift the cake out of the dish using the parchment paper, slice it into 12 pieces, and serve!
Notes
- Light and Fluffy Cake: Beating the eggs and sugar until fluffy is key to a light, airy cake texture.
- Room-Temperature Ingredients: Make sure your butter and cream cheese are at room temperature for smooth, lump-free frosting.
- Caramel Drizzle: Wait until the frosting is set before adding the caramel, so it doesn’t melt into the icing.
- Pumpkin Punch: For a more intense pumpkin flavor, you can use fresh pumpkin puree instead of canned.
- Spice It Your Way: Feel free to adjust the pumpkin pie spice and cinnamon to your taste—more if you love a bold spice flavor.
- Toothpick Trick: To make sure your cake is fully baked, insert a toothpick into the center. If it comes out clean, you’re good to go!
- Cooling Is Key: Don’t rush the cooling process—frosting a warm cake will lead to a mess.
- Extra Toppings: For a bit of crunch, sprinkle some chopped pecans or walnuts on top along with the caramel.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Includes ad-free recipes like:
Recipe Notes and Expert Tips
Here are some extra tips to make sure your pumpkin caramel cake is a huge success.
- Light and Fluffy Cake: Beating the eggs and sugar until fluffy is key to a light, airy cake texture.
- Room-Temperature Ingredients: Make sure your butter and cream cheese are at room temperature for smooth, lump-free frosting.
- Caramel Drizzle: Wait until the frosting is set before adding the caramel, so it doesn’t melt into the icing.
- Pumpkin Punch: For a more intense pumpkin flavor, you can use fresh pumpkin puree instead of canned.
- Spice It Your Way: Feel free to adjust the pumpkin pie spice and cinnamon to your taste—more if you love a bold spice flavor.
- Toothpick Trick: To make sure your cake is fully baked, insert a toothpick into the center. If it comes out clean, you’re good to go!
- Cooling Is Key: Don’t rush the cooling process—frosting a warm cake will lead to a mess.
- Extra Toppings: For a bit of crunch, sprinkle some chopped pecans or walnuts on top along with the caramel.
How to Store Leftover Pumpkin Caramel Cake
You can store leftover cake in an airtight container in the fridge for up to four days.
If you want to freeze it, wrap individual slices tightly in plastic wrap and place them in a freezer bag. The cake freezes well for up to three months. When you’re ready to enjoy, just let it thaw in the fridge.
What to Serve With Pumpkin Caramel Cake
This cake pairs beautifully with a warm drink like spiced tea or coffee. If you’re looking for something extra indulgent, serve it with a scoop of vanilla ice cream or a dollop of whipped cream.
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