If you’re seeking the ultimate autumn-inspired indulgence, look no further than Pumpkin Cake with Caramel Cream Cheese Frosting. This showstopping dessert has everything—warm, cozy spices, exceptionally moist pumpkin crumb, and a luscious swirl of tangy-sweet caramel cream cheese frosting. Each bite tastes like fall wrapped up in a decadent, crowd-pleasing treat that’s as perfect for cozy gatherings as it is for impressing at special occasions. Trust me, you’ll want to make this cake a new tradition!
Ingredients You’ll Need
The magic of Pumpkin Cake with Caramel Cream Cheese Frosting starts with simple, familiar ingredients that work together to create a sensational balance of moistness, spice, and silky-sweet frosting. Each element plays its part—be it richness, fragrance, or structure—to build the most irresistible cake.
- All-purpose flour: Gives the cake sturdy structure without heaviness, for a light yet satisfying crumb.
- Baking powder & baking soda: These leaveners ensure a cake that rises beautifully and stays tender.
- Ground cinnamon, nutmeg, ginger: Trio of spices bring warmth, complexity, and that classic taste of fall.
- Salt: Just a pinch heightens all the other flavors, from sweet to spicy.
- Pumpkin puree: The star ingredient, lending moisture, subtle earthiness, and gorgeous color.
- Granulated sugar & brown sugar: White sugar for sweetness and brown sugar for deep, caramel undertones.
- Vegetable oil: Keeps the crumb extra moist without weighing it down.
- Eggs: Essential for binding and adding structure, creating a light but sturdy cake.
- Vanilla extract: Rounds out the spiced profile with a touch of fragrant sweetness.
- Cream cheese: For that signature tanginess in the creamy, dreamy frosting.
- Unsalted butter: Delivers richness and helps the frosting whip up extra fluffy.
- Caramel sauce: Adds a layer of buttery sweetness and a soft, golden hue to the frosting.
- Powdered sugar: For sweetening and structuring the frosting so it’s perfectly spreadable.
- Vanilla extract (for frosting): Unifies the flavors and enhances the caramel notes.
- Pinch of salt (for frosting): Pulls all the sugary, tangy, and rich elements into perfect harmony.
How to Make Pumpkin Cake with Caramel Cream Cheese Frosting
Step 1: Prep Your Pans and Oven
Begin by preheating your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan or two 8-inch round cake pans—whichever shape you fancy! This step ensures your Pumpkin Cake with Caramel Cream Cheese Frosting releases cleanly with gorgeous edges, setting you up for cake success.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This evenly distributes the leaveners and spices so every bite is consistently flavorful and perfectly textured.
Step 3: Blend the Pumpkin Mixture
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth and cohesive—the rich orange color lets you know the foundation for this autumn masterpiece is just right.
Step 4: Bring It All Together
Gradually add your whisked dry ingredients to the wet pumpkin mixture. Stir gently and stop once it’s just combined; overmixing can make the cake dense instead of tender. The batter should be thick, vibrant, and fragrant.
Step 5: Bake to Perfection
Pour the batter into your prepared pan(s), smoothing the top with a spatula. Bake for 30–35 minutes if using a 9×13-inch pan or 25–30 minutes for round pans. You’ll know it’s ready when a toothpick comes out clean, and the aroma fills your kitchen with cozy, spiced promise. Let the cake cool completely before frosting—trust me, patience pays off.
Step 6: Make the Caramel Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and butter together until totally smooth and creamy. Add the caramel sauce, vanilla, and a pinch of salt, mixing well. Gradually add the powdered sugar until you have a fluffy, irresistible frosting that begs to be sneaked by the spoonful.
Step 7: Frost and Finish
Once your cake is completely cool, spread (or pipe) the caramel cream cheese frosting generously over the top. If you’re feeling extra fancy, drizzle on a bit more caramel sauce—the more the merrier! Now your Pumpkin Cake with Caramel Cream Cheese Frosting is ready to wow.
How to Serve Pumpkin Cake with Caramel Cream Cheese Frosting
Garnishes
Dress up your cake with a final flourish by drizzling extra caramel sauce, dusting with crushed pecans or walnuts, or sprinkling a touch of flaky sea salt. These simple touches add irresistible looks and a little crunch to every bite.
Side Dishes
Pair slices of Pumpkin Cake with Caramel Cream Cheese Frosting with a scoop of vanilla ice cream or a dollop of softly whipped cream for extra indulgence. For a lighter touch, serve alongside a mug of spiced tea or robust coffee—perfect for balancing all the rich, sweet notes.
Creative Ways to Present
Transform this cake into cupcakes for crowd-friendly portions, or layer the cake and frosting into elegant parfait glasses for a showy dessert twist. You can also cut the cake into bite-sized squares for a dessert platter at your next fall party—the options are endless!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pumpkin Cake with Caramel Cream Cheese Frosting covered tightly in the refrigerator for up to four days. The flavors will actually meld and deepen overnight, making leftovers even more irresistible the next day.
Freezing
If you want to prep ahead, you can freeze the unfrosted cake layers, well-wrapped, for up to two months. Thaw overnight in the fridge, then frost just before serving. While the frosting can be frozen, it’s best enjoyed freshly made for optimal creaminess.
Reheating
Let refrigerated pumpkin cake come to room temperature for about 20–30 minutes before serving. This softens the layers and frosting, bringing every bite back to perfect, pillowy texture. Avoid the microwave, as it can affect the frosting’s consistency.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just make sure your homemade pumpkin puree is very smooth and not too watery—extra moisture can make the cake too dense. If necessary, drain or blot the puree before measuring.
Can I make Pumpkin Cake with Caramel Cream Cheese Frosting as cupcakes?
Yes! This batter works wonderfully for cupcakes. Fill cupcake liners about two-thirds full and bake at the same temperature for about 18–22 minutes, or until a toothpick comes out clean.
Can I make this cake gluten-free?
Certainly. Substitute a quality 1-to-1 gluten-free baking flour for the all-purpose flour, keeping an eye out for any brand-specific recommendations for moisture or binding agents.
Is it possible to make the frosting less sweet?
Want a less sweet frosting? You can reduce the powdered sugar slightly, but keep in mind it may affect consistency. Add a tablespoon or two of milk if it becomes too stiff, and taste as you go for your perfect balance.
How do I get really smooth frosting for decorating?
Beat the cream cheese and butter until there are absolutely no lumps before adding anything else. Sift the powdered sugar and add it gradually while mixing on a lower speed, then increase speed until light and fluffy—the result is smooth, pipeable caramel cream cheese frosting every time.
Final Thoughts
If any treat could capture all the cozy, festive joy of autumn in a single bite, it’s got to be this Pumpkin Cake with Caramel Cream Cheese Frosting. Whether you’re sharing it with loved ones around the table or savoring a quiet slice with your favorite hot drink, this cake promises pure delight. Go ahead and give it a try—you might just find your new fall favorite!
Print
Pumpkin Cake with Caramel Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect fall dessert with this Pumpkin Cake topped with a luscious Caramel Cream Cheese Frosting. Moist and flavorful, this cake is a crowd-pleaser for any autumn gathering.
Ingredients
Pumpkin Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 3/4 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
Caramel Cream Cheese Frosting:
- 8 ounces cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 1/4 cup caramel sauce (plus more for drizzling)
- 3 cups powdered sugar
- 1/2 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and prepare baking pans.
- Combine dry ingredients: Whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Mix wet ingredients: In a separate bowl, blend pumpkin, sugars, oil, eggs, and vanilla until smooth.
- Combine: Gradually add dry mix to wet mix, pour into pan(s), and bake until a toothpick comes out clean.
- Make frosting: Beat cream cheese and butter, add caramel, vanilla, salt, and powdered sugar until fluffy.
- Frost cake: Spread or pipe frosting onto cooled cake and drizzle with caramel sauce.
Notes
- This cake tastes even better the next day after flavors meld.
- Store covered in the refrigerator for up to 4 days.
- Let the cake sit at room temperature for 20–30 minutes before serving for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 41g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
