Pumpkin Spice Caramel Cake Recipe
This incredibly moist and fluffy Pumpkin Spice Caramel Cake has quickly become my absolute favorite fall dessert. The cake boasts the perfect amount of pumpkin spice flavoring, and I love the rich and creamy cream cheese icing. Best of all, it is topped with luscious caramel.
Pumpkin Spice Caramel Cake Recipe
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One of the standout features of this cake is its impressive height and fluffiness. Each bite is light and airy, yet satisfyingly moist, making it an irresistible treat that will leave you craving more. The texture is perfect, striking a balance between being dense enough to feel indulgent and light enough to keep you coming back for seconds.
This Pumpkin Caramel Cake is ideal for any fall occasion, whether it’s a casual family gathering, a festive holiday celebration, or simply a cozy night in. Its beautiful presentation and delectable flavors make it a show-stopping centerpiece that will impress your guests and bring warmth to any event. The combination of pumpkin, spice, cream cheese and caramel is truly a match made in heaven, capturing the spirit of the season in every bite.
In addition to its incredible taste and texture, this cake is also relatively simple to make, making it accessible for both novice and experienced bakers alike. The ingredients are easy to find, and the steps are straightforward, ensuring that anyone can create this delicious dessert with confidence. So, whether you’re looking to impress your friends and family or simply treat yourself to a delightful fall dessert, this Pumpkin Spice Caramel Cake is the perfect choice.
Ingredients Overview
Step-by-Step Instructions
Line a 9×13 baking dish with parchment paper and spray with non stick cooking spray and set aside, preheat the oven to 325F. Make sure the parchment paper is sticking over the sides so you can lift it out later. FYI, I love my Le Creuset baking dish. It’s what I used when making this yellow box cake banana bread recipe. With this recipe, you’re going to need two mixing bowls — one large and one small.
In a large mixing bowl add the eggs, sugar and brown sugar and mix using a hand mixer until light and fluffy.
Add the vanilla extract and oil and mix. Add the pumpkin and mix once again.
In a medium sized mixing bowl, add the baking powder, flour, pumpkin pie spice, cinnamon and salt and mix together.
Little by little, add the dry ingredients from the medium-sized mixing bowl to the wet ingredients in the large mixing bowl. Beat using the hand mixer or immersion blender.
Add the batter to the prepared baking dish and spread around with a spoon.
Bake for 30-45 minutes, or until a toothpick or knife comes clean when poking it. Once the cake is baked, let it sit on the counter for one hour or until completely cooled down.
Now it’s time to make the frosting. In a large bowl add the butter and cream cheese and beat with the hand mixer until everything is mixed. You can also use your handheld immersion blender like I do when making homemade whipped cream.
Add the powdered sugar and mix together completely, add the heavy cream and vanilla extract and mix once again.
Make sure to scrape the sides of the bowl to get the ingredients you’ve mixed together.
Add the cream cheese icing to the top of the cooled cake and spread around.
Drizzle and add drops of caramel to the top of the icing and spread around also.
Drizzle caramel all over top again and leave it.
This part is optional but you can sprinkle cinnamon all over top.
Lift the parchment paper up and slice into 12 slices, serve and enjoy!
Tips and tricks for this pumpkin spice caramel cake
- Store in an airtight container in the fridge for 3-4 days.
- You don’t have to drizzle extra caramel or cinnamon at the end.
- If the icing is way too thick, add just a dash more of heavy cream.
Pumpkin Spice Caramel Cake
Equipment
Ingredients
- 5 eggs
- 1 1/4 cup sugar
- 1 cup brown sugar
- 4 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
- 8 ounces cream cheese
- 4 cups powdered sugar
- 1/3 cup heavy whipping cream
- 1/2 cup caramel topping
Instructions
- Preheat the oven to 325F.
- Line a 9×13 baking dish with parchment paper and spray with non stick cooking spray and set aside. FYI, I love my Le Creuset baking dish.
- In a large mixing bowl add the eggs, sugar and brown sugar and mix using a hand mixer until light and fluffy.
- Add the vanilla and oil and mix.
- Add the pumpkin and mix once again.
- In a medium sized mixing bowl, add the baking powder, flour, pumpkin pie spice, cinnamon and salt and mix together.
- Little by little, add the dry ingredients from the medium-sized mixing bowl to the wet ingredients in the large mixing bowl. Beat using the hand mixer or immersion blender.
- Add the batter to the prepared baking dish and spread around with a spoon.
- Bake for 30-45 minutes, or until a toothpick or knife comes clean when poking it.
- Once the cake is baked, let it sit on the counter for one hour or until completely cooled down.
- Now it's time to make the frosting. In a large bowl add the butter and cream cheese and beat with the hand mixer until everything is mixed. You can also use your handheld immersion blender like I do when making homemade whipped cream.
- Add the powdered sugar and mix together completely, add the heavy cream and vanilla extract and mix once again.
- Make sure to scrape the sides of the bowl to get the ingredients you've mixed together.
- Add the cream cheese icing to the top of the cooled cake and spread around.
- Drizzle and add drops of caramel to the top of the icing and spread around also.
- Drizzle caramel all over top again and leave it.
- This part is optional but you can sprinkle cinnamon all over top.
- Lift the parchment paper up and out of the baking pan. Slice into 12 slices, serve and enjoy!
Notes
- Store in an airtight container in the fridge for 3-4 days.
- You don’t have to drizzle extra caramel or cinnamon at the end.
- If the icing is way too thick, add just a dash more of heavy cream.
Nutrition
Disclaimer
Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.