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Caramel Pumpkin Cake Recipe

Caramel Pumpkin Cake Recipe
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★★★★★

5.2 from 4 reviews

This Caramel Pumpkin Cake is a moist and flavorful dessert perfect for autumn. Featuring a tender pumpkin-infused base spiced with pumpkin pie spices and enriched with a luscious salted caramel topping, this cake is finished with a creamy cream cheese frosting that perfectly balances sweetness with a hint of saltiness. Ideal for festive occasions or cozy gatherings, it combines warm spices, rich caramel, and creamy frosting to create an irresistible treat.

Ingredients

Scale

For the Pumpkin Cake

  • 4 eggs (room temperature)
  • 1 cup brown sugar (packed)
  • 1 cup vegetable oil
  • 15 oz can pumpkin puree
  • 1/4 cup salted caramel topping
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice

For the Frosting

  • 16 oz cream cheese (softened)
  • 1/2 cup salted butter (room temperature)
  • 1 tsp vanilla extract
  • 2 cups powdered sugar

For Assembly and Garnish

  • 9 oz jar salted caramel topping (remainder of the 11 oz jar after using 1/4 cup)
  • 4 oz salted caramel topping to drizzle each slice (optional)
  • 2 tbsp coarse salt to sprinkle each slice (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch glass baking pan thoroughly and lightly dust it with flour to prevent sticking.
  2. Beat Eggs and Sugar: In a mixing bowl, beat the eggs and packed brown sugar on medium-high speed for about 1-2 minutes until well combined and slightly fluffy.
  3. Add Oil: Slowly drizzle in the vegetable oil while continuing to beat to incorporate fat evenly into the mixture.
  4. Mix Pumpkin and Caramel: Lower the mixer speed to medium and add the pumpkin puree and 1/4 cup salted caramel topping. Mix until fully blended for a rich pumpkin-caramel flavor.
  5. Add Dry Ingredients: Reduce the mixer speed to low and gradually add the all-purpose flour, baking powder, baking soda, and pumpkin pie spice. Mix gently until just combined to keep the cake tender.
  6. Scrape and Blend: Scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are evenly incorporated.
  7. Pour Batter into Pan: Transfer the cake batter into the prepared pan and spread it evenly to ensure uniform baking.
  8. Bake the Cake: Bake for 34-36 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool Slightly: Remove the cake from the oven and let it cool in the pan for about 10 minutes.
  10. Poke Cake Holes: Using the handle of a thin mixing spoon or a similarly sized utensil, poke holes all over the surface of the warm cake to allow caramel to seep in.
  11. Pour Remaining Caramel: Pour the remaining 9 oz salted caramel topping over the cake, ensuring it seeps into the holes evenly for added moisture and flavor.
  12. Cool Completely: Allow the cake to cool completely at room temperature before frosting to prevent melting.
  13. Prepare Frosting: Beat the softened butter and cream cheese together on medium-high speed until smooth, about 2 minutes.
  14. Add Powdered Sugar and Vanilla: Lower mixer speed to low and gradually add powdered sugar and vanilla extract. Then increase speed back to medium-high and beat for 3-4 minutes until the frosting is light, fluffy, and smooth.
  15. Frost the Cake: Drop spoonfuls of frosting all over the cooled cake and spread evenly to fully cover the surface.
  16. Optional Garnish: Drizzle additional salted caramel topping over individual slices and sprinkle with a pinch of coarse salt for an enhanced sweet-salty contrast when serving.
  17. Refrigerate: Keep the cake refrigerated to maintain freshness and firmness of the frosting.

Notes

  • Use room temperature eggs and softened cream cheese and butter to ensure smooth mixing.
  • Make sure the cake is completely cooled before frosting to avoid melting the frosting.
  • Optional caramel drizzle and salt add a delightful salty-sweet contrast and extra visual appeal.
  • This cake is best stored covered in the refrigerator and served chilled or at room temperature.
  • Pumpkin pie spice can be substituted with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.

Nutrition

Keywords: pumpkin cake, caramel pumpkin cake, cream cheese frosting, autumn dessert, pumpkin spice cake, salted caramel cake

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