Salted Caramel Pumpkin Cake (Printable Version)
Moist pumpkin cake soaked in salted caramel with creamy frosting, ideal for cozy gatherings.
# Everything You’ll Need:
→ Pumpkin Cake
01 -
4 large eggs at room temperature
02 -
1 cup packed brown sugar
03 -
1 cup vegetable oil
04 -
15 oz canned pumpkin puree
05 -
1/4 cup salted caramel topping
06 -
2 cups all-purpose flour
07 -
2 teaspoons baking powder
08 -
1 teaspoon baking soda
09 -
2 teaspoons pumpkin pie spice
→ Frosting
10 -
16 oz cream cheese, softened
11 -
1/2 cup salted butter at room temperature
12 -
1 teaspoon vanilla extract
13 -
2 cups powdered sugar
→ Topping
14 -
9 oz salted caramel topping (remainder of 11 oz jar)
15 -
4 oz salted caramel topping for drizzling each slice (optional)
16 -
2 tablespoons coarse salt for sprinkling each slice (optional)
# Steps to Cook:
01 -
Preheat the oven to 350°F. Grease and lightly flour a 9x13-inch glass baking pan.
02 -
Beat eggs and brown sugar on medium-high speed for 1-2 minutes until pale yellow and slightly thickened. Drizzle in vegetable oil while continuing to beat.
03 -
Reduce mixer speed to medium and beat in pumpkin puree and 1/4 cup salted caramel topping until fully combined. Scrape the bowl sides and bottom.
04 -
Switch mixer to low speed and add flour, baking powder, baking soda, and pumpkin pie spice. Mix just until incorporated, scraping the bowl to ensure even distribution.
05 -
Pour batter into prepared pan, spreading evenly. Bake for 34-36 minutes until a toothpick inserted comes out clean.
06 -
Allow cake to cool for 10 minutes. Use a utensil handle to poke holes evenly across the surface. Pour 9 oz salted caramel topping over the cake, allowing it to seep into the holes. Cool completely before frosting.
07 -
Beat softened butter and cream cheese on medium-high speed until smooth, about 2 minutes. Lower speed to low, add powdered sugar and vanilla extract, then beat on medium-high for 3-4 minutes until light and fluffy.
08 -
Spread frosting evenly over the cooled cake, ensuring complete coverage.
09 -
Drizzle each slice with additional salted caramel topping and sprinkle with coarse salt as desired. Keep refrigerated until serving.
# Extra Suggestions:
01 -
Drizzling salted caramel over warm cake allows better absorption. Refrigerate the cake covered to preserve freshness.