Pumpkin cake with caramel cream cheese frosting holds a special place in my heart. It’s the warm hug of nostalgia that reminds me of autumn gatherings and festive celebrations. This cake is perfect for those crisp, cool days when you want to indulge in a seasonal treat that’s both comforting and rich in flavor. Made with moist pumpkin cake layers and topped with decadent caramel cream cheese frosting, it’s an irresistible dessert that’s sure to impress your friends and family.

Why You’ll Love This Dish

This pumpkin cake isn’t just another dessert; it’s an experience. One slice transports you to a world of autumnal bliss with every bite. It’s budget-friendly and easy to whip up, making it perfect for a weeknight treat or a centerpiece for your holiday table. Plus, it’s kid-approved, which means it’s a great way to get your little ones excited about pumpkin!

"This pumpkin cake with caramel cream cheese frosting was the highlight of our Thanksgiving dinner! Everyone went back for seconds!" – A happy home baker

Preparing Pumpkin Cake with Caramel Cream Cheese Frosting

Let’s break down how to create this gorgeous cake. The process is straightforward, and I promise you’ll be rewarded with a stunning dessert that would make any bakery proud. We’re looking at mixing, baking, cooling, and frosting—simple steps that bring delightful results.

What You’ll Need

Gather the ingredients below to make your pumpkin cake standout:

2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice (this spice blend is key!)
1 cup vegetable oil
4 large eggs
1 can (15 oz) pumpkin puree
1 teaspoon vanilla extract
1/2 cup cream cheese, softened
1/2 cup caramel sauce
2 cups powdered sugar
1 tablespoon milk (adjust as necessary)

*Note: You can swap the vegetable oil for melted coconut oil or applesauce to reduce fat content if desired.

Directions to Follow

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prepare for the batter.
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice. This fragrant combination sets the foundation for your cake.
In a separate bowl, whisk together the vegetable oil, eggs, pumpkin puree, and vanilla extract until well combined.
Gradually combine the wet and dry ingredients, mixing until just unified. Overmixing can lead to dense cake.
Pour the batter into the prepared pans, dividing it evenly.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean; this ensures your cake is perfectly cooked.
Allow the cakes to cool in the pans for about 10 minutes. Then, carefully transfer them to wire racks to cool completely.
While the cakes cool, let’s make the frosting! Beat together the softened cream cheese, caramel sauce, and powdered sugar until smooth. Adjust the consistency with milk as needed.
Once the cakes are cool, place one layer on a serving plate, frost the top with a generous amount of the caramel cream cheese frosting, and add the second layer on top. Then frost the top and sides of the entire cake.
For a final touch, drizzle additional caramel sauce on top just before serving to make it picture-perfect!

Best Ways to Enjoy It

Serving this pumpkin cake is an opportunity to be creative! Consider placing a slice on a colorful dessert plate and garnishing it with a sprinkle of nutmeg or cinnamon for an extra pop. Pair it with a scoop of vanilla ice cream or serve alongside a warm cup of spiced chai to elevate your dessert experience.

How to Store & Freeze

To keep your pumpkin cake fresh, store it in an airtight container in the refrigerator for up to a week. If you want to freeze it, wrap individual slices in plastic wrap and then store them in a freezer-safe container for up to three months. Just thaw them overnight in the fridge when you’re ready to enjoy!

Helpful Cooking Tips

If you want to enhance the flavor, try adding chopped nuts or chocolate chips into the batter.
Let the cream cheese sit at room temperature to ease the mixing process and achieve a smoother frosting.
For the best results, ensure your eggs and pumpkin puree are at room temperature before mixing; this can lead to a better-emulsified batter.

Creative Twists

Feeling adventurous? Here are a few variations to switch things up:

Add cranberries or pecans to the cake batter for a fruity texture contrast.
Swirl in some chocolate ganache with the caramel icing for a rich upgrade.
Want to make it gluten-free? Substitute the all-purpose flour with a gluten-free blend, and you’re good to go!

Your Questions Answered

How long does it take to prepare and bake this cake? Prep time is about 20 minutes, and baking takes 25-30 minutes, making a total time of around one hour.
Can I use fresh pumpkin instead of canned puree? Absolutely! Just make sure to roast and puree fresh pumpkin before measuring it out for the recipe.
Is this cake suitable for freezing? Yes! You can freeze both the cake layers and the frosted cake. Just ensure it’s wrapped properly to prevent frostbite.

Now that you’re equipped with this delicious pumpkin cake recipe, don’t wait! Get into the kitchen, sprinkle some spice, and enjoy the celebration of fall flavors!

Pumpkin Cake with Caramel Cream Cheese Frosting

A moist pumpkin cake topped with decadent caramel cream cheese frosting, perfect for autumn gatherings and celebrations.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 1

Course Cake, Dessert

Cuisine American

Servings 12 servings

Calories 350 kcal

Ingredients

Cake Ingredients

2 cups all-purpose flour
1.5 cups sugar
1 teaspoon baking soda
0.5 teaspoon baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice This spice blend is key!
1 cup vegetable oil Can be swapped for melted coconut oil or applesauce.
4 large eggs Ensure they are at room temperature.
1 can (15 oz) pumpkin puree Can use fresh pumpkin if desired.
1 teaspoon vanilla extract

Frosting Ingredients

0.5 cup cream cheese, softened Let it sit at room temperature for easier mixing.
0.5 cup caramel sauce
2 cups powdered sugar
1 tablespoon milk Adjust as necessary for consistency.

Instructions

Preparation

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice.
In a separate bowl, whisk together the vegetable oil, eggs, pumpkin puree, and vanilla extract until well combined.
Gradually combine the wet and dry ingredients, mixing until just unified. Avoid overmixing.
Pour the batter evenly into the prepared pans.

Baking

Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.

Frosting

Beat together the softened cream cheese, caramel sauce, and powdered sugar until smooth. Adjust the consistency with milk as needed.

Assembly

Once the cakes are cool, place one layer on a serving plate and frost the top with caramel cream cheese frosting.
Add the second layer on top and frost the top and sides of the entire cake.
Drizzle additional caramel sauce on top just before serving.