Pumpkin Cake with Caramel Cream: Irresistibly Cozy Fall Dessert

Pumpkin Cake with Caramel Cream brings moist pumpkin cake, warm fall spices, and creamy caramel frosting together in one cozy dessert. Plus, it comes together easily in a simple 9×13 inch pan.

Why You’ll Love This Pumpkin Cake with Caramel Cream

Pumpkin Cake with Caramel Cream has everything I want in a fall dessert. The cake tastes warmly spiced and tender, while the caramel cream cheese frosting adds a rich, slightly tangy finish.
Also, this recipe serves 15, so you can easily share it at Thanksgiving, a fall potluck, or a cozy family dinner. Best of all, you can prepare parts of the dessert ahead of time.

Moist and Tender Pumpkin Cake

Pumpkin puree and oil give this cake a wonderfully moist crumb. Meanwhile, brown sugar adds extra richness and helps every bite taste soft and satisfying.
In fact, the pumpkin keeps the cake tender without making it heavy. As a result, Pumpkin Cake with Caramel Cream tastes just as lovely after chilling as it does on the day you frost it.

Creamy Caramel Cream Cheese Frosting

The frosting combines butter, cream cheese, salted caramel, and powdered sugar. Therefore, you get a creamy topping with plenty of caramel flavor and a gentle cream cheese tang.
You can also control the sweetness yourself. Simply add the powdered sugar gradually, then stop when the frosting tastes and feels right to you.

Easy 9×13-Inch Dessert for Fall Gatherings

A 9×13 inch cake feels wonderfully practical when you need dessert for a crowd. Plus, you do not need to stack layers, pipe decorations, or worry about making every slice look perfect.
The recipe makes about 15 servings and needs 30 minutes of prep time. Although the total time reaches about 2 hours because of cooling, the cake itself bakes for only 35 to 40 minutes.

Ingredients for Pumpkin Cake with Caramel Cream

You only need familiar baking ingredients for Pumpkin Cake with Caramel Cream. Additionally, you can make the caramel from scratch or save time with a thick, good quality store bought sauce.

Pumpkin Cake Ingredients

All purpose flour creates the cake’s structure, while pumpkin pie spice brings warm autumn flavor. Baking powder and baking soda help the cake rise, and salt balances the sweetness.
Meanwhile, vegetable or canola oil keeps the crumb moist. Brown sugar adds deeper sweetness, while white sugar provides additional sweetness without overpowering the pumpkin.
Eggs add structure and richness, while vanilla rounds out the flavors. Finally, canned pumpkin puree supplies the pumpkin flavor and gives the cake its tender texture.

Caramel Cream Cheese Frosting Ingredients

Softened unsalted butter creates a rich frosting base. Full fat brick style cream cheese adds creamy texture and a pleasant tang that balances the caramel.
Salted caramel sauce provides the main caramel flavor. Meanwhile, powdered sugar sweetens and thickens the frosting, and whipping cream can loosen it when necessary.

Homemade Salted Caramel Sauce Ingredients

White sugar forms the caramel base, while unsalted butter adds richness. Whipping cream then turns the melted caramel into a smooth, spoonable sauce.
Finally, vanilla adds warmth and coarse salt balances the sweetness. Together, these simple ingredients create a caramel that works beautifully in the frosting and as a finishing drizzle.

How to Make Pumpkin Cake with Caramel Cream

Making Pumpkin Cake with Caramel Cream becomes simple when you work in stages. First prepare and bake the cake, then make the caramel and frosting while everything cools.

Prepare the Pan and Pumpkin Cake Batter

First, heat your oven to 350°F. Then grease and flour a 9×13 inch baking pan so the cake releases easily when you serve it.
Next, whisk the flour, pumpkin pie spice, baking powder, baking soda, and salt together. In another large bowl, beat the oil, brown sugar, white sugar, eggs, vanilla, and pumpkin puree until smooth.
Then add the dry mixture to the pumpkin mixture in two additions. Mix gradually and scrape the bowl as needed so everything combines evenly.

Bake and Cool the Pumpkin Cake

Transfer the batter to your prepared pan and spread it evenly. Then bake for 35 to 40 minutes.
Check the center before removing the cake from the oven. The center should feel firm, and a toothpick inserted into it should come out clean.
Afterward, allow the pumpkin cake to cool completely. This step matters because warm cake can soften and melt your cream cheese frosting.

Make the Salted Caramel Sauce

Add the sugar to a large saucepan and heat it over medium heat. Then whisk continuously as the sugar changes from dry granules to lumps and finally into smooth caramel.
Continue cooking until the caramel develops a deep amber color. Next, whisk in the butter until it melts completely.
Remove the saucepan from the heat. Then carefully whisk in the whipping cream before stirring in the vanilla and coarse salt.
Caramel gets extremely hot, so work carefully when adding the cream. Also, expect the mixture to bubble strongly when the cooler cream meets the hot sugar.

Make the Caramel Cream Cheese Frosting

First, beat the softened butter until smooth. Then add the cream cheese and beat until the mixture looks creamy.
Next, mix in 1 1/2 cups powdered sugar, followed by 1/2 cup salted caramel sauce. After that, add more powdered sugar in roughly 1/2 cup portions until you reach your preferred sweetness and texture.
If the frosting becomes too thick, add whipping cream gradually. Usually, 1 to 2 tablespoons will give it a softer, spreadable texture.

Frost and Finish the Pumpkin Cake

Once the cake feels completely cool, spread the caramel cream cheese frosting evenly over the top. You can keep the finish rustic because this Pumpkin Cake with Caramel Cream does not need fancy decorating.
Finally, add chopped pecans or another drizzle of salted caramel if you like. The extra caramel looks especially tempting as it settles over the creamy frosting.

Tips for the Best Pumpkin Cake

A few small details make Pumpkin Cake with Caramel Cream especially delicious. Most importantly, pay attention to the pumpkin, spice level, cooling time, and frosting consistency.

Use Pumpkin Puree, Not Pumpkin Pie Filling

Choose plain pumpkin puree for this recipe. Pumpkin puree gives you pumpkin without the extra sweeteners and flavorings that come with pumpkin pie filling.
Therefore, check the can before adding it to your batter. You want pure pumpkin so you can control the sweetness and spices yourself.

Adjust the Pumpkin Spice to Your Taste

Use 1 tablespoon pumpkin pie spice when you love a bold, cozy spice flavor. However, you can reduce it to about 2 teaspoons if you prefer a milder pumpkin cake.
Either amount pairs nicely with caramel. Therefore, choose the level that best suits your family.

Let the Cake Cool Completely Before Frosting

I know waiting can feel difficult when your kitchen smells like warm pumpkin spice. However, patience really helps here.
If you frost the cake while it still feels warm, the butter and cream cheese can soften too much. Instead, wait until the cake feels completely cool before adding the caramel cream.

Adjust the Frosting Consistency as Needed

Add powdered sugar gradually rather than adding all of it at once. That way, you can stop when the frosting reaches the sweetness and thickness you prefer.
However, if it becomes overly thick or sweet, mix in a little whipping cream. Add it slowly until the frosting spreads easily across the cake.

Homemade vs. Store-Bought Caramel Sauce

Homemade caramel gives Pumpkin Cake with Caramel Cream a rich, buttery finish. However, store bought caramel makes this recipe much quicker when your schedule feels packed.
Both choices work. Most importantly, choose a caramel sauce with enough thickness and flavor to stand out in the cream cheese frosting.

Tips for Making Smooth Salted Caramel

Keep whisking the sugar as it melts, and watch its color carefully. At first, it may look lumpy, but those lumps will gradually melt into smooth caramel.
Next, add the butter carefully and whisk until smooth. Then remove the pan from the heat before adding the cream, since the caramel will bubble strongly.
Finally, stir in the vanilla and coarse salt. The finished sauce should taste buttery, sweet, and pleasantly salty.

Choosing a Store-Bought Caramel Sauce

Look for a thick, good quality salted caramel sauce rather than a very thin syrup. A thicker sauce blends into the cream cheese frosting without making it too loose.
Also, taste the sauce before using it. Since brands vary in sweetness and saltiness, you may want to adjust the powdered sugar in your frosting afterward.

Make-Ahead and Storage Tips

Pumpkin Cake with Caramel Cream works nicely when you need to prepare dessert before a busy gathering. In fact, both the unfrosted cake and caramel sauce can wait in the refrigerator until you need them.

How to Make This Pumpkin Cake Ahead of Time

Bake the pumpkin cake ahead, allow it to cool, and cover it tightly. Then refrigerate it until you are ready to finish the dessert.
You can also prepare the salted caramel sauce ahead and refrigerate it separately. For the freshest presentation, frost the cake on the day you plan to serve it.

How to Store the Cake and Caramel Sauce

Because Pumpkin Cake with Caramel Cream contains cream cheese frosting, keep the finished cake covered in the refrigerator. Then take out the amount you plan to serve when dessert time arrives.
Likewise, keep homemade caramel covered in the refrigerator. If it becomes very firm when chilled, let it soften enough to drizzle before decorating your cake.

Serving and Topping Ideas

This cake already brings plenty of flavor, so you can serve it simply. However, a couple of easy toppings can make it feel extra special for Thanksgiving or another fall celebration.

Add Chopped Pecans and Caramel Drizzle

Scatter chopped pecans over the frosting for a little crunch. Their nutty flavor also tastes wonderful against the sweet caramel and warmly spiced pumpkin.
Then finish with an extra caramel drizzle if you want a more indulgent dessert. I love this simple finish because it looks inviting without requiring complicated decorating.

When to Serve Pumpkin Cake with Caramel Cream

Pumpkin Cake with Caramel Cream makes a cozy choice for Thanksgiving, Halloween parties, fall potlucks, Sunday dinners, or casual family gatherings.
However, you do not need a special occasion. Serve a slice whenever you crave soft pumpkin cake and creamy caramel frosting with a cup of coffee or tea.
You can also follow Ellie’s Microwave Recipes on Pinterest for more recipe inspiration and seasonal ideas.

Other Recipes You May Enjoy

If Pumpkin Cake with Caramel Cream has you craving more cozy sweets, try these recipes next:

• Make quick and easy pumpkin butter for another simple way to enjoy pumpkin.
• Try easy pumpkin pie cupcakes when you want individual fall treats.
• Bake moist carrot cake with cream cheese frosting when you crave another warmly spiced cake.
• Make simple churro cheesecake with creamy filling for a rich dessert with plenty of cinnamon flavor.
• Try creamy caramel flan when caramel takes center stage in your dessert cravings.
• Serve brioche French toast casserole with warm fall spices for a cozy breakfast or brunch.

Frequently Asked Questions

Final Thoughts

Pumpkin Cake with Caramel Cream combines tender pumpkin cake, cozy spices, creamy frosting, and buttery salted caramel in every bite. Plus, the easy 9×13 inch format makes it a practical dessert for sharing.
Whether you make your caramel from scratch or reach for a good store bought sauce, this cake brings plenty of fall comfort. Finally, add pecans and a caramel drizzle for an easy finishing touch everyone will want to taste.

Pumpkin Cake with Caramel Cream

Ellie

This Pumpkin Cake with Caramel Cream combines a moist, tender pumpkin spice cake with creamy caramel cream cheese frosting. It is an easy 9×13 inch fall dessert that serves a crowd.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 2 hours hrs

Course Cake, Dessert

Cuisine American

Servings 15 servings

Equipment

• 9×13-inch baking pan
• Large mixing bowl
• Medium mixing bowl
• electric mixer
• Whisk
• Large saucepan For homemade salted caramel

Ingredients

  

• Pumpkin Cake
• 2 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup vegetable or canola oil
• 1 cup brown sugar
• ½ cup white sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 15 oz pumpkin puree
• Caramel Cream Cheese Frosting
• ½ cup unsalted butter, softened
• 6 oz full-fat brick-style cream cheese
• ½ cup salted caramel sauce
• 2-3 cups powdered sugar
• 1-2 tablespoons whipping cream, as needed
• Homemade Salted Caramel Sauce
• 1 cup white sugar
• ⅓ cup unsalted butter, cut into 5 pieces
• ½ cup whipping cream
• 1 teaspoon vanilla extract
• ¼ teaspoon coarse salt

Instructions

 

• Heat the oven to 350°F. Grease and flour a 9×13 inch baking pan.
• Whisk the flour, pumpkin pie spice, baking powder, baking soda, and salt together in a medium bowl.
• In a separate large bowl, beat the oil, brown sugar, white sugar, eggs, vanilla extract, and pumpkin puree until smooth.
• Gradually mix the dry ingredients into the pumpkin mixture in two additions. Scrape the bowl as needed and mix until combined.
• Transfer the batter to the prepared pan. Bake for 35 to 40 minutes, until the center feels firm and a toothpick inserted into the cake comes out clean. Let the cake cool completely before frosting.
• For the homemade salted caramel, heat the white sugar in a large saucepan over medium heat while whisking continuously. Continue until the sugar changes from lumps into a smooth, deep amber caramel.
• Whisk the butter into the caramel until completely melted. Remove the saucepan from the heat, then carefully whisk in the whipping cream. Stir in the vanilla extract and coarse salt.
• For the frosting, beat the softened butter until smooth. Then beat in the cream cheese until creamy.
• Add 1 1/2 cups powdered sugar, followed by 1/2 cup salted caramel sauce. Gradually add more powdered sugar in roughly 1/2 cup portions until the frosting reaches your preferred sweetness and consistency.
• If needed, mix in 1 to 2 tablespoons whipping cream to thin the frosting. Spread the frosting evenly over the completely cooled pumpkin cake.
• If desired, finish the cake with chopped pecans and an additional drizzle of salted caramel sauce before serving.

Notes

Use plain pumpkin puree, not pumpkin pie filling. For a milder spice flavor, reduce the pumpkin pie spice to about 2 teaspoons. A thick, good quality store bought caramel sauce can replace the homemade salted caramel. Adjust the powdered sugar to taste, and add whipping cream if the frosting becomes too thick. You can make the cake and caramel ahead, then frost the cake on the day you serve it. For an optional finish, add chopped pecans and an extra caramel drizzle.

Keyword Fall Desserts, Pumpkin Cake, Pumpkin Cake with Caramel Cream, pumpkin recipes