Salted Caramel Pumpkin Cake Recipe
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.
Servings: 12
Calories: 537kcal
Ingredients
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
Frosting:
- 16 oz cream cheese softened
- 1/2 cup salted butter room temperature
- 1 tsp vanilla extract
- 2 cups powdered sugar
Topping:
- 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
Instructions
Pumpkin cake:
- 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.
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.
Nutrition
Calories: 537kcal | Carbohydrates: 76g | Protein: 7g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 116mg | Sodium: 413mg | Potassium: 298mg | Fiber: 1g | Sugar: 39g | Vitamin A: 6360IU | Vitamin C: 1.5mg | Calcium: 127mg | Iron: 2.2mg