Pumpkin Cake With Salted Caramel Cream Cheese Frosting

This stunning, moist Pumpkin Cake With Salted Caramel Cream Cheese Frosting recipe combines comforting fall pumpkin flavors with sweet and salty notes. The caramel sauce pairs perfectly with the indulgent sweetness of the cake and frosting making each bite irresistible!

For more popular pumpkin recipes try my easy pumpkin spice cake, pumpkin caramel poke cake, best ever pumpkin bread and classic pumpkin roll.

this recipe!

Pumpkin Cake With Cream Cheese Frosting

A rich and creamy cream cheese frosting pairs perfectly with the pumpkin, creating a decadent and satisfying melt-in-your-mouth cake experience.

The delicious salted caramel topping elevates all the flavors by adding a sweet, buttery richness with a hint of salt that complements the pumpkin and cream cheese flavors.

This homemade pumpkin dessert cake is perfect for fall gatherings, Thanksgiving, or whenever that pumpkin craving strikes. It tastes as good as it looks!

For more cake recipes try better than anything cake, easy rum cake with cake mix and my simple & moist coconut cake.

Ingredients

Pumpkin Cake:

• All Purpose Flour
• Pumpkin Pie Spice
• Baking Soda
• Salt
• Eggs
• Pumpkin Puree – 15 oz can
• Sugar
• Brown Sugar – light brown sugar
• Vegetable Oil
• Vanilla Extract

Cream Cheese Frosting:

• Cream Cheese – 8 oz package at room temperature
• Butter – unsalted butter at room temperature
• Powdered Sugar
• Caramel Sauce – I suggest using Ghirardelli caramel sauce as its thicker consistency helps the frosting hold its shape
• Salt
• Walnuts – chopped adds a nice texture and flavor to the frosting (optional)

How To Make Pumpkin Cake With Cream Cheese Frosting & Salted Caramel Sauce

STEP ONE – Preheat oven to 350°F. Line two 9 in cake pans with parchment paper and grease the sides. Set aside.  

STEP TWO – In a small bowl combine the dry ingredients (flour, pumpkin pie spice, baking soda, salt).

STEP THREE – In a large mixing bowl, with an electric or hand mixer combine the wet ingredients (eggs, pumpkin, both sugars, oil and vanilla) on medium speed for 1 minute.

STEP FOUR – In thirds, slowly add the dry ingredients into the wet until fully incorporated. Pausing to scrape the sides of the bowl. 

STEP FIVE – Divide the batter in half and fill the cake pans. Smooth out the top surface into an even layer. 

STEP SIX – Bake for 30 – 33 minutes or until a toothpick inserted into the middle comes out clean. Once baked, remove the cake from the pans and set on a cooling rack. Place in the freezer for about 15 – 20 minutes to cool completely before frosting.

STEP SEVEN – Meanwhile, make the frosting by adding the cream cheese and butter into a large mixing bowl. With an electric or hand mixer, beat on medium speed for 2 minutes to combine. Slowly  begin to add the powdered sugar in thirds and the caramel sauce. Continue to mix until a smooth and fluffy frosting has formed. 

STEP EIGHT – Pause to scrape the sides of the bowl and taste. Add salt and extra caramel if desired for a richer flavor. 

STEP NINE – Transfer a third of the frosting to a piping bag for decorating the top outer edges of the cake.

STEP TEN – To assemble the cake, cut uneven parts from the top of the cakes. Place the cut side down. With an offset spatula, add the middle frosting layer, top with the second layer of cake, frost the top and lightly frost the sides.

STEP ELEVEN – Using the piping bag, decorate the edge of the cake with small circles. 

STEP TWELVE – Add crushed walnuts in a circle along the decorated frosting and place caramel in the middle. Enjoy!

Storage Instructions

Store by covering gently with plastic wrap or using an airtight container in the fridge for 4 to 5 days.

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