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Pumpkin Spice Cake with Irresistible Caramel Frosting

Celebrate the flavors of fall with this Pumpkin Cake topped with a decadent Caramel Cream Cheese Frosting. This dessert combines warm pumpkin spice, moist cake, and a luscious caramel-infused frosting for the ultimate autumn treat. Perfect for Thanksgiving, cozy family gatherings, or anytime you’re craving something sweet and seasonal.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Pumpkin Cake:
  • 2 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup vegetable oil or canola oil
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 15 oz can pumpkin puree
For the Caramel Cream Cheese Frosting:
  • 1/2 cup unsalted butter softened
  • 6 oz cream cheese full-fat (brick style)
  • 1/2 cup salted caramel store-bought or homemade
  • 2 –3 cups powdered sugar
  • 1 –2 tablespoons whipping cream optional, as needed
For the Salted Caramel Sauce (Optional):
  • 1 cup white sugar
  • 1/3 cup unsalted butter cut into 5 pieces
  • 1/2 cup whipping cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon coarse salt

Method
 

For the Pumpkin Cake:
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  2. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
  3. In a large mixing bowl, beat together the vegetable oil, brown sugar, white sugar, eggs, vanilla extract, and pumpkin puree until smooth and creamy.
  4. Gradually add the dry ingredients to the wet ingredients in two additions, mixing just until combined. Scrape down the sides of the bowl as needed.
  5. Pour the batter into the prepared baking pan and spread it evenly.
  6. Bake for 35–40 minutes, or until the cake feels firm to the touch and a toothpick inserted into the center comes out clean.
  7. Let the cake cool completely in the pan before frosting.
For the Caramel Cream Cheese Frosting:
  1. In a large bowl, beat the softened butter until smooth and creamy.
  2. Add the cream cheese and continue to beat until fully combined.
  3. Mix in 1 1/2 cups of powdered sugar, followed by the salted caramel.
  4. Gradually add the remaining powdered sugar, 1/2 cup at a time, until the frosting reaches your desired sweetness and consistency.
  5. If the frosting seems too thick, add 1–2 tablespoons of whipping cream to thin it slightly.
For the Salted Caramel Sauce (Optional):
  1. In a large saucepan over medium heat, add the sugar and whisk constantly as it melts. It will form lumps before turning into a smooth amber-colored liquid.
  2. Once the sugar is fully melted, carefully whisk in the butter until fully combined.
  3. Remove the pan from heat and slowly add the whipping cream, whisking continuously.
  4. Stir in the vanilla extract and coarse salt. Let the caramel cool before using.
To Assemble:
  1. Spread the caramel cream cheese frosting evenly over the cooled pumpkin cake.
  2. Drizzle with salted caramel sauce for extra indulgence.
  3. Slice and serve to enjoy this rich, flavorful dessert.

Notes

  • Ensure the cake is completely cool before frosting to prevent the frosting from melting.
  • Store leftover cake in an airtight container in the refrigerator for up to 5 days.
  • The salted caramel sauce can be made in advance and stored in the fridge for up to two weeks.
  • For extra flair, top the cake with toasted pecans or a sprinkle of cinnamon.
This Pumpkin Cake with Caramel Cream Cheese Frosting is sure to be a hit, bringing the warm, cozy flavors of fall to your table!

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