Pumpkin Cake Recipe with Cream Cheese Frosting and Salted Caramel
This Pumpkin Cake recipe is easy to make and beyond delicious! This moist Pumpkin spice cake with the best salted caramel cream cheese frosting is topped with crunchy and sweet candied pecans. This is truly the best Pumpkin Cake!
Servings 12 servings
Calories 513kcal
Ingredients
For the Pumpkin Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 cup vegetable oil or canola oil
- 4 large eggs
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1 (15-ounces) pumpkin puree
- 1 teaspoon vanilla extract
For the Salted Caramel Cream Cheese Frosting
- 1/2 cup unsalted butter room temperature
- 8 oz cream cheese at room temperature
- 2 cups powdered sugar
- 1 cup caramel sauce * SEE NOTES
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt omit if using the Homemade Salted Caramel Sauce
For the Topping:
- 1/2 cup Candied Pecans
Instructions
Make the Cake
- Preheat the oven to 350º Fahrenheit. Lightly grease the bottom and sides of a 9 x 13 inch baking pan.
- Sift the flour, baking powder, baking soda, salt, cinnamon and pumpkin spice into the bowl of an electric mixer fitted with the paddle attachment or in a large mixing bowl (if using a hand mixer). Mix on low speed until combined.
- In another bowl, combine the the oil, eggs, brown sugar, granulated sugar, pumpkin puree and vanilla and whisk until the mixture is smooth.
- With the mixer on low speed, slowly add the wet ingredients to the dry. The batter will be thick.
- Spread the batter into the prepared pan and bake for 30 to 35 minutes or until a cake tester or toothpick inserted in the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool completely.
Make the Salted Caramel Cheesecake Frosting
- Using a standing mixer fitted with a paddle attachment or in a bowl (if using a hand mixer), add the butter and beat until smooth, 1 to 2 minutes. Add the cream cheese and beat until fully incorporated and smooth.
- Reduce the speed to low and add the powdered sugar a cup at a time. Mix until fully incorporated.
- Beat in the vanilla and half of the caramel sauce. Mix until well combined. Add the rest of the caramel sauce and salt (omit the salt if using the homemade Salted Caramel Sauce recipe from the link above).
- Use an offset or rubber spatula to spread the frosting evenly over the top of the cake. Top with candied pecans and serve.
Video
Notes
- To Make A Two Layer Cake: Pour batter evenly into two 9-inch round cake pans. Same oven temperature, bake for 25 minutes or until baked through.
To Frost the cake, place one layer of the cake on a serving plate. Spoon a dollop of the frosting on top and spread to cover. Place the second layer on top. Spread another layer of frosting. You will have enough frosting to cover the entire cake. - To make cupcakes bake for about 18 to 22 minutes. You should get about 2 dozen cupcakes.
- CARAMEL: Use store-bought or this homemade Salted Caramel Sauce recipe. You will need 1 full recipe to make the frosting
- I prefer using canned pumpkin puree.
- Nutrition facts are only an estimate and will vary depending on the brand of products used.
- Recipe adapted from Sally's Baking Addiction
Nutrition
Calories: 513kcal | Carbohydrates: 81g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 96mg | Sodium: 509mg | Potassium: 249mg | Fiber: 2g | Sugar: 49g | Vitamin A: 6101IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 2mg