Salted Caramel Pumpkin Cake (Printable Recipe)
Moist pumpkin cake with salted caramel soaking and cream cheese frosting. Perfect fall dessert everyone will love.
# Ingredients You'll Need:
→ Cake Base
01 -
4 large eggs, room temperature
02 -
1 cup brown sugar, packed
03 -
1 cup vegetable oil
04 -
15 oz can pumpkin puree
05 -
1/4 cup salted caramel topping
06 -
2 cups all-purpose flour
07 -
2 tsp baking powder
08 -
1 tsp baking soda
09 -
2 tsp pumpkin pie spice
→ Cream Cheese Frosting
10 -
16 oz cream cheese, softened
11 -
1/2 cup salted butter, room temperature
12 -
1 tsp vanilla extract
13 -
2 cups powdered sugar
→ Caramel Topping
14 -
9 oz jar salted caramel topping
15 -
4 oz salted caramel topping for serving (optional)
16 -
2 tbsp coarse salt for garnish (optional)
# Steps to Follow:
01 -
Beat eggs and brown sugar together on medium-high speed for 2-3 minutes until pale yellow and slightly thickened. Gradually drizzle in vegetable oil while continuing to beat.
02 -
Reduce speed to medium and beat in pumpkin puree and 1/4 cup salted caramel topping until well incorporated. Stop mixer and scrape sides and bottom of bowl.
03 -
Set mixer to low speed and gradually add flour, baking powder, baking soda, and pumpkin pie spice. Mix until just incorporated, scraping bowl as needed.
04 -
Pour batter into prepared baking dish and bake according to temperature and time specifications until a toothpick inserted in center comes out clean.
05 -
Let cake cool for 5 minutes, then poke holes all over surface using a skewer. Drizzle 9 oz salted caramel topping over warm cake, pausing at each hole to ensure penetration.
06 -
Beat softened cream cheese and butter together until completely smooth. Add vanilla extract and gradually beat in powdered sugar until creamy and spreadable.
07 -
Allow cake to cool completely before spreading cream cheese frosting evenly over surface. Drizzle individual slices with additional caramel and sprinkle with coarse salt if desired.
# Extra Tips:
01 -
Drizzle salted caramel while cake is still warm for better absorption into the cake layers.
02 -
Cake portion can be prepared ahead and refrigerated until ready to frost.
03 -
Store finished cake covered in refrigerator for up to 5 days.
04 -
Use paddle attachment on stand mixer or hand mixer for best texture results.