Salted Caramel Pumpkin Cake

Soft and moist pumpkin cake layered with salted caramel and cream cheese frosting is the ultimate autumn treat. Every bite blends earthy pumpkin with rich caramel and tangy frosting so it is perfect for gatherings and holiday dinners. This cake comes together quickly thanks to simple mixing methods and a handful of pantry staples that yield irresistible results.

I first made this cake for a Thanksgiving dessert table and it vanished long before the pies. Now my family requests it every November since it never fails to impress.

Ingredients

• Eggs: for structure and lift look for fresh eggs with intact yolks
• Brown sugar: for deep sweetness choose a variety with dark molasses for richer flavor
• Vegetable oil: keeps the crumb tender and moist use a neutral oil for best results
• Pumpkin puree: delivers earthy flavor and a soft bite pick pure canned pumpkin not pumpkin pie filling
• Salted caramel topping: adds sweet and salty notes try homemade or a high quality jarred brand for stronger caramel flavor
• All purpose flour: forms the base sift before using to ensure a light cake
• Baking powder and baking soda: help the cake rise double check expiration dates for proper leavening
• Pumpkin pie spice: blends warm spices for signature fall taste use a fresh spice mix for strongest aroma
• Cream cheese: for frosting choose blocks not a spread for best texture and tang
• Salted butter: in frosting balances sweetness and enhances richness
• Vanilla extract: rounds out both cake and frosting choose pure extract if possible
• Powdered sugar: creates a smooth creamy frosting sift before mixing to prevent lumps
• Coarse salt: for finishing optional but adds a satisfying crunch use flaky sea salt if available

Step-by-Step Instructions

Preheat and Prep:

Set your oven to three hundred fifty degrees and lightly grease and flour a nine by thirteen inch glass baking pan to prevent sticking

Mix Eggs and Sugar:

Beat eggs and brown sugar together on medium high speed for one to two minutes until the color turns pale and the mixture thickens slightly This step creates a base that traps air for fluffier cake

Add Oil:

Slowly drizzle in the oil while beating so it fully incorporates without deflating your batter This process keeps the crumb tender

Blend Pumpkin and Caramel:

Lower speed to medium and add pumpkin puree plus a quarter cup of caramel topping Mix until fully combined then stop the mixer and scrape down the sides and bottom of the bowl

Incorporate Dry Ingredients:

Switch the mixer to low then add flour baking powder baking soda and pumpkin pie spice Mix until just incorporated scraping down bowl as needed for an even batter

Pour and Bake:

Transfer the batter into your prepared baking pan Spread it evenly to avoid uneven baking Place in the oven and bake for thirty four to thirty six minutes or until a toothpick inserted in the center comes out clean

Soak with Caramel:

While the cake cools for ten minutes poke holes all over using the handle of a thin spoon or similar utensil Slowly pour the remainder of your caramel jar evenly across the cake focusing on the holes so the cake absorbs extra flavor and moisture

Cool Completely:

Let cake cool fully before frosting to prevent the cream cheese layer from melting

Make Frosting:

Beat softened butter and cream cheese on medium high for about two minutes until very smooth Drop speed to low then add powdered sugar and vanilla Mix until combined then raise speed back up and whip for three to four minutes so frosting becomes light and fluffy

Frost and Decorate:

Drop spoonfuls of frosting over cooled cake Use a spatula to spread an even layer covering the surface fully For a restaurant touch drizzle extra caramel and sprinkle a little coarse salt over each slice just before serving

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The pumpkin puree is my year-round baking hero Since discovering how much moisture and subtle flavor it adds I sneak it into everything from pancakes to breads My daughter always insists on licking the frosting bowl and decorating her own slice with caramel and salt

Storage Tips

Keep the finished cake covered with plastic wrap or in an airtight container in the refrigerator It will stay fresh for up to four days For longer keeping wrap slices individually and freeze up to a month then thaw in the fridge overnight before enjoying again

Ingredient Substitutions

Swap brown sugar for coconut sugar for a slightly different twist Use homemade salted caramel if you have extra time or substitute with your favorite store bought caramel sauce If you need to go dairy free use plant based cream cheese and vegan butter in the frosting for a similar creamy texture

Serving Suggestions

Top each piece with a swirl of whipped cream or a scoop of vanilla bean ice cream If you like extra crunch a sprinkle of toasted pecans or walnuts is wonderful This cake fits perfectly at potlucks school parties Friendsgivings and Sunday brunches

Cultural Context

Pumpkin desserts are classic in American holiday baking Soft pumpkin cakes like this one have roots in traditional autumn harvest celebrations while salted caramel adds a modern flair The mix of creamy tangy frosting with salty sweet caramel captures the spirit of sharing comfort food with loved ones

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Recipe FAQs

→ What makes this pumpkin cake moist?

Using pumpkin puree along with eggs and oil contributes to a tender, moist crumb that holds the flavors well. The addition of salted caramel topping enhances moisture by soaking into the cake.

→ How is the salted caramel incorporated into the cake?

Salted caramel is folded into the batter and then drizzled onto the finished cake through holes poked after baking, ensuring it seeps into the cake for rich flavor throughout.

→ Can I prepare the cake ahead of time?

Yes, the cake can be baked and refrigerated before frosting. This allows flavors to meld, and frosting is best added when the cake is fully cool.

→ What is the purpose of poking holes in the cake?

Holes allow the salted caramel drizzle to soak deeply into the cake, enhancing moistness and distributing flavor evenly through each slice.

→ How should the cake be stored after frosting?

Refrigerate the cake in an airtight container or covered with plastic wrap to maintain freshness and prevent the frosting from drying out.

→ Can I add a sprinkle of coarse salt when serving?

Yes, sprinkling coarse salt on each slice intensifies the salted caramel flavor by adding contrasting bursts of savory notes.