Description
This Salted Caramel Pumpkin Cake is an easy fall dessert that’s perfect for the holiday season. A soft, moist pumpkin cake is soaked with salted caramel, then topped with smooth and creamy cream cheese frosting for an irresistible combination of pumpkin and caramel flavors.
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 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- Frosting:
- 16 oz cream cheese, softened
- 1/2 cup salted butter, room temperature
- 1 teaspoon 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 over each slice (optional)
- 2 tablespoons coarse salt, to sprinkle over each slice (optional)
Instructions
- Make the pumpkin cake: Preheat the oven to 350°F. Grease and lightly flour a 9×13-inch glass baking pan.
- Beat the eggs and brown sugar for 1-2 minutes on medium-high speed.
- Drizzle in the vegetable oil while continuing to beat.
- Lower the speed to medium and beat in the pumpkin puree and 1/4 cup salted caramel topping.
- Lower the speed to low and add the flour, baking powder, baking soda and pumpkin pie spice. Scrape the sides and bottom of the bowl and mix until everything is evenly incorporated.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 34-36 minutes.
- Remove the cake from the oven and let it cool for about 10 minutes.
- Poke holes all over the cake using the handle of a thin mixing spoon or another pencil-sized utensil.
- Pour the remaining salted caramel topping over the cake, making sure it reaches the holes.
- Let the cake cool completely before adding the frosting.
- Make the frosting: Beat the butter and cream cheese together on medium-high speed until smooth, about 2 minutes.
- Lower the speed to low and beat in the powdered sugar and vanilla extract.
- Increase the speed to medium-high and beat for 3-4 minutes, until the frosting is light, smooth and fluffy.
- Drop spoonfuls of frosting over the cooled cake and spread evenly until the cake is completely covered.
- Optional: Drizzle each slice with additional salted caramel topping and sprinkle with a little coarse salt before serving.
- Keep the cake refrigerated.
Notes
- Let the cake cool completely before frosting so the cream cheese frosting stays smooth.
- For extra caramel flavor, drizzle individual slices with additional salted caramel topping and a small pinch of coarse salt.
- Keep the finished cake refrigerated.
- Prep Time: 20 minutes
- Cook Time: 36 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American