Easy fall cake that will be enjoyed by everyone during the holidays season. Soft, moist pumpkin cake soaked with salted caramel and topped with smooth cream cheese frosting. This pumpkin cake is paired beautifully with salted caramel flavors and creamy frosting in each bite.
Pumpkin cake is such an easy fall dessert. I just love how moist and soft this cake is.
This is one of my favorite sheet cakes because of the moist texture and ease of preparing. I’m a sucker for moist cakes like the pumpkin cake, hummingbird cake, and carrot cake. The reason these cakes a so luscious and moist is because they are made with fruit/vegetable base.
Pumpkin, bananas, and carrots give cakes a wonderful moist and almost spongy texture. Not to mention the delightful flavor.
Starting with basic, classic pumpkin cake, you can play around with a few flavor additions. Some flavor variations of this cake that I’ve done include maple pecan, chocolate, caramel, and pumpkin spice latte.
I’m still trying to figure out the best way to prepare the pumpkin spice latte cake and once I do, I will be sure to share it right away.
How to make pumpkin cake
This cake is truly easy to prepare.
Start by beating eggs and sugar together on medium-high speed for a couple of minutes. The goal is to get is pale yellow color and slightly thickened.
After that, drizzle in oil while the eggs are still beating. I love the texture result from this step and use it often in my cakes and cupcakes.
Lower speed to medium and beat in pumpkin puree and salted caramel topping. Beat until incorporated, turn off the mixer and scrape sides and bottom of the bowl.
Set speed to low (or stir) and add remaining dry ingredients. Mix until incorporated. Remember to scrape sides and bottom of the bowl.
Pour the cake into prepared baking dish and bake.
After cake is baked, let it cool for a few minutes and poke holes all over it. Drizzle caramel topping all over the cake, making sure to hit all the holes.
Remember to cool the cake completely before frosting.
Tips for making this pumpkin cake:
I use my stand-up mixer and a paddle attachment, but it can just as easily be done with a hand-help mixer.
Remember to drizzle the salted caramel topping while cake is still warm. It will incorporate with the cake better. When drizzling, pause at each hole to get caramel in there.
You can prepare the cake part ahead of time and refrigerate in until ready to frost.
You can drizzle each cake slice with some more salted caramel topping and sprinkle with some coarse salt as you serve it.
Store cake in the refrigerator. The pan can easily be covered with saran wrap.
Other cakes you should definitely try:
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Salted Caramel Pumpkin Cake
Soft, moist pumpkin cake soaked with caramel and topped with smooth cream cheese frosting. This pumpkin cake is paired beautifully with salted caramel flavors and creamy frosting in each bite.
- 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
- 16 oz cream cheese softened
- 1/2 cup salted butter room temperature
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 9 oz jar salted caramel topping (remainder of the 11 oz jar)
- 4 oz salted caramel topping to drizzle each slice OPTIONAL
- 2 tbsp coarse salt to sprinkle each slice OPTIONAL
Preheat oven to 350. Grease and lightly flour 9x13 inch glass baking pan.
Beat eggs and sugar for a minute or two on medium-high speed.
Drizzle in oil as beating.
Lower the speed to medium and beat in pumpkin puree and caramel topping.
Lower speed to low and add flour, baking powder, baking soda, and pumpkin pie spice.
Scrape sides and bottom of the bowl and make sure it's all evenly incorporated.
Pour cake batter into the prepared baking pan and make sure it's spread evenly.
Bake for 34-36 minutes.
Take the cake out and let it cool for about 10 minutes.
Poke holes all over the cake with the thin mixing spoon handle (or another pencil sized utensil).
Pour remainder of salted caramel topping jar over the cake, hitting all the holes.
Let the cake cool completely before frosting.
Beat butter and cream cheese together on medium-high speed, until smooth, about 2 minutes.
Lower the speed to low and beat in powder sugar and vanilla extract.
Turn up the speed back to medium-high and beat for about 3-4 minutes, until the frosting is light, smooth and fluffy.
Drop spoonfuls of frosting all over the cake and spread it evenly. Make sure the cake is completely covered.
OPTIONAL: drizzle each slice with more salted caramel topping and sprinkle a little bit of coarse salt as serving.
Keep cake refrigerated.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.