Description
A moist, warmly spiced pumpkin cake soaked or layered with rich caramel sauce. This cozy fall dessert can be topped with salted caramel, whipped cream, or caramel frosting. Perfect for autumn gatherings, Thanksgiving, or anytime you want a sweet, buttery pumpkin treat.
Ingredients
🛒 Ingredients (for one 9-inch layer cake or 9×13 sheet cake):
For the Pumpkin Cake:
2 cups all-purpose flour
1 tablespoon pumpkin pie spice (or 2 tsp cinnamon + 1 tsp ginger + ½ tsp nutmeg + ¼ tsp cloves)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup pumpkin purée (fresh or canned)
1 cup granulated sugar
½ cup brown sugar, packed
½ cup vegetable oil
½ cup unsalted butter, melted
3 large eggs
2 teaspoons vanilla extract
½ cup whole milk or buttermilk
For the Caramel Sauce (or use store-bought):
1 cup granulated sugar
6 tablespoons unsalted butter
½ cup heavy cream
½ teaspoon salt (optional for salted caramel)
For the Frosting (choose one):
Caramel Buttercream:
1 cup (2 sticks) unsalted butter, softened
3 cups powdered sugar
½ cup caramel sauce
1 teaspoon vanilla extract
OR Caramel Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
¼ cup caramel sauce
Pinch of salt
Optional Garnishes:
Extra caramel drizzle
Toasted pecans or walnuts
Crushed gingersnaps
Sea salt flakes
Instructions
📝 Instructions:
Step 1: Make the Caramel (if homemade)
Heat sugar in a saucepan over medium heat until melted and amber.
Add butter and whisk until dissolved.
Slowly pour in heavy cream and whisk until smooth.
Stir in salt. Cool completely.
Step 2: Bake the Pumpkin Cake
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or 9×13 pan.
In a bowl, whisk flour, pumpkin pie spice, baking soda, baking powder, and salt.
In another bowl, whisk pumpkin purée, sugar, brown sugar, oil, melted butter, eggs, vanilla, and milk.
Fold dry ingredients into wet ingredients until just combined.
Pour batter into pan and bake:
Round cake: 30–35 minutes
9×13 cake: 35–40 minutes
Cool completely.
Step 3: Frost or Fill With Caramel
Choose your style:
Layered Caramel Cake
Slice cake in half horizontally.
Brush caramel sauce over each layer.
Frost with caramel buttercream or caramel cream cheese frosting.
Pumpkin Caramel Poke Cake
While warm, poke holes all over with a wooden spoon.
Pour caramel sauce into the holes.
Once cooled, frost with whipped cream or caramel frosting.
Step 4: Decorate
Drizzle extra caramel over the top.
Add toasted pecans, gingersnap crumbs, or flaky sea salt for crunch.
Chill 20–30 minutes before slicing for clean cuts.
Notes
- Fresh Pumpkin Option: Roast sugar pumpkin, purée, and strain—use 1 cup.
- Stronger Caramel Flavor: Mix 1–2 extra tablespoons caramel into the batter.
- Sturdier Layers: Freeze cake layers 20 minutes before frosting.
- Make Ahead: Bake cake 1 day ahead; frost the day of serving.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert / Fall Cakes
- Method: Baked / Frosted
- Cuisine: American