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–+ servings
A square piece of pumpkin cake topped with cream cheese frosting and a sprinkle of cinnamon, served on a white plate.

Pumpkin Spice Caramel Cake

One of the things that sets this pumpkin spice caramel cake recipe apart from other fall desserts is the delicious cream cheese frosting. So you get the flavors of the season along with decadence that is second to none.
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Prep Time 15 minutes
Cook Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 871 kcal

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 9x13 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

Calories: 871kcalCarbohydrates: 114gProtein: 8gFat: 45gSaturated Fat: 19gPolyunsaturated Fat: 12gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 135mgSodium: 536mgPotassium: 215mgFiber: 2gSugar: 86gVitamin A: 7288IUVitamin C: 2mgCalcium: 196mgIron: 3mg

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.

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