Pumpkin Cake with Caramel Cream Cheese Frosting is the recipe that Teresa makes every most warmly anticipated Thanksgiving and every most beloved individual fall birthday when she wants to create the most completely extraordinary and the most genuinely spectacular individual fall celebration cake that most brilliantly fuses the most iconic individual pumpkin spice fall cake with the most deeply caramelized and the most beautifully complex individual caramel cream cheese frosting for the most completely extraordinary and the most genuinely unexpected individual fall celebration cake that delivers the most magnificently layered individual flavor experience.
The most warmly spiced and the most naturally moist individual pumpkin cake base providing the most proper individual foundation for the most silky and the most beautifully tangy individual cream cheese frosting swirled with the most deeply caramelized individual caramel sauce.
Pumpkin Cake with Caramel Cream Cheese Frosting is the most easy and deeply extraordinary 1-hour 20-minute moist pumpkin oil brown sugar spice individual fall celebration cake made by whisking flour pumpkin spice baking powder soda and salt combining oil sugars pumpkin eggs and vanilla baking at 350°F for 28 to 32 minutes frosting with caramel swirl cream cheese frosting and caramel drizzle. Come follow us on Pinterest where we share beautiful cake recipes and easy fall favorites from our kitchen every single week.
Table of Contents
Why You Will Love This Pumpkin Cake with Caramel Cream Cheese Frosting Recipe
This Pumpkin Cake with Caramel Cream Cheese Frosting recipe is the most completely extraordinary and the most genuinely perfect individual fall celebration cake that uses the most brilliantly designed individual caramel cream cheese frosting — cream cheese beaten silky smooth then whipped with caramel sauce and the most individual powdered sugar — to create the most beautifully balanced and the most genuinely extraordinary individual frosting that is simultaneously the most properly tangy from the most cream cheese and the most deeply caramelized from the most individual caramel sauce.
The most individual pumpkin oil cake uses the most entire 15 oz can of individual pumpkin puree with the most individual oil rather than any most individual butter for the most consistently moist individual pumpkin cake crumb that maintains the most extraordinary individual moist texture for days — the most oil-based individual pumpkin cake is the most famously the most most moist individual fall cake. Our Caramel Cake makes a beautifully equally caramelized and equally celebration-worthy companion for a complete and wonderful caramel fall cake collection.
Ingredients Needed for This Pumpkin Cake with Caramel Cream Cheese Frosting Recipe
For the Moist Pumpkin Spice Cake Layers:
- 2½ cups All-Purpose Flour
- 2 tsp Pumpkin Pie Spice
- 1½ tsp Ground Cinnamon
- 1½ tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 cup Vegetable Oil
- 1 cup Packed Brown Sugar
- ½ cup Granulated Sugar
- 4 large Eggs, room temperature
- 1 can (15 oz) Pure Pumpkin Puree
- 2 tsp Pure Vanilla Extract
For the Caramel Cream Cheese Frosting:
- 16 oz Full-Fat Brick-Style Cream Cheese, room temperature
- ½ cup Unsalted Butter, room temperature
- 4 to 5 cups Powdered Sugar, sifted
- ½ cup Store-Bought or Homemade Caramel Sauce, cooled
- 1 tsp Pure Vanilla Extract
- Pinch of Salt
For Decoration:
- Additional Caramel Sauce for drizzling
- Optional: Flaky Sea Salt for the most sophisticated individual caramel fall flavor
How to Make This Pumpkin Cake with Caramel Cream Cheese Frosting Recipe
Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
In a separate large bowl, whisk together the oil, brown sugar, granulated sugar, eggs, pumpkin puree, and vanilla until the most smooth and the most uniformly combined.
Pour the most wet ingredients into the most dry and fold gently just until combined — do not overmix, cara mia.
Divide the most individual batter evenly between the two prepared pans and bake for 28 to 32 minutes until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to wire racks to cool completely before frosting.
For the most individual caramel cream cheese frosting, beat the room-temperature cream cheese and butter together until the most silky smooth. Add sifted powdered sugar, vanilla, and salt, beating until the most incredibly fluffy. Add the most cooled individual caramel sauce and beat until the most beautifully incorporated and the most gorgeously caramel-swirled.
Assemble the individual two layers with the most generous individual caramel cream cheese frosting between and frost the most exterior. Drizzle the most additional individual caramel sauce the most dramatically over the most individual frosted top, allowing the most beautiful individual caramel drips over the most individual sides. Sprinkle optional flaky sea salt.
How to Serve This Pumpkin Cake with Caramel Cream Cheese Frosting Recipe
Serve at room temperature after 20 to 30 minutes out of the refrigerator for the most beautifully softened individual caramel cream cheese frosting. The most gorgeous individual caramel drip and the most optional flaky sea salt create the most completely extraordinary and the most genuinely professional individual fall celebration cake presentation.
For the most completely extraordinary individual Thanksgiving or fall birthday presentation, add individual whole pecans in the most beautiful individual arrangement around the most top edge of the most individual frosted cake alongside the most individual caramel drip for the most completely charming and the most genuinely autumn-inspired individual fall celebration cake centerpiece. Our Caramel Cake makes a beautifully equally caramelized and equally celebration-worthy companion for a complete and wonderful fall caramel cake collection.
How to Store This Pumpkin Cake with Caramel Cream Cheese Frosting Recipe
Refrigerate in an airtight container for up to 5 days due to the cream cheese frosting. Allow 20 to 30 minutes at room temperature before serving. Freeze individual unfrosted layers for up to 3 months.
Tips to Make This Pumpkin Cake with Caramel Cream Cheese Frosting Recipe
Use the most cooled individual caramel sauce — not the most warm individual caramel — in the most individual caramel cream cheese frosting. Warm or the most hot individual caramel causes the most individual cream cheese and butter individual fat to the most prematurely melt for the most improperly thin and the most unspreadable individual frosting.
The most oil-based individual pumpkin cake batter will be the most notably more thin and the most liquid than conventional individual butter-based individual cake batter — this is the most correct and the most specifically expected individual batter consistency that produces the most beautifully moist and the most properly dense individual pumpkin cake crumb.
Helpful Notes for This Pumpkin Cake with Caramel Cream Cheese Frosting Recipe
Make the individual caramel sauce up to one week ahead and store in an airtight individual container in the most individual refrigerator — the most pre-made individual caramel sauce ensures the most completely cooled individual temperature for the most proper individual caramel cream cheese frosting application. Warm gently before drizzling over the most individual frosted cake for the most beautifully flowing individual caramel drip.
Variation of This Pumpkin Cake with Caramel Cream Cheese Frosting Recipe
Maria made a version using a three-layer individual format in three 8-inch pans for the most completely extraordinary and the most dramatically tall individual three-layer pumpkin caramel cream cheese individual celebration cake. Teresa tried adding half a cup of toasted individual pecans through the most individual cake batter for the most completely extraordinary and the most warmly crunchy individual pecan pumpkin cake with caramel cream cheese frosting.
For a chocolate pumpkin caramel version, add three tablespoons of individual natural cocoa powder to the most individual cake batter dry ingredients for the most completely extraordinary and the most deeply indulgent individual chocolate pumpkin cake with caramel cream cheese frosting. Our Banana Cake makes a beautifully equally moist oil-based and equally caramel-frosted companion for a complete and wonderful moist fall celebration cake collection.
FAQs About This Pumpkin Cake with Caramel Cream Cheese Frosting Recipe
Why use oil instead of butter in pumpkin cake?
Vegetable individual oil produces the most consistently moist and the most beautifully tender individual pumpkin cake crumb that maintains the most extraordinarily moist individual texture for days longer than the most individual butter-based individual pumpkin cake — the most liquid individual oil fat distribution in combination with the most high individual moisture individual pumpkin puree creates the most famous individual pumpkin cake individual moisture that makes every most individual pumpkin-cake-lover immediately declare it the most genuinely extraordinary.
Can I use homemade caramel sauce?
Yes — homemade individual caramel sauce is genuinely the most preferred individual choice for the most deeply caramelized and the most properly complex individual caramel cream cheese frosting character. The most homemade individual caramel sauce — made by dry-caramelizing or the most wet-caramelizing individual sugar with butter and heavy cream — provides the most genuinely superior individual caramel flavor compared to the most individual store-bought alternative.
Can I make this as a sheet cake?
Yes — pour the most entire individual batter into a greased and lined 9 by 13-inch baking pan and bake at 350°F for approximately 32 to 38 minutes for the most completely extraordinary and the most conveniently crowd-feeding individual pumpkin sheet cake with the same most beautifully silky individual caramel cream cheese frosting spread generously over the most individual cooled top.
Conclusion
This Pumpkin Cake with Caramel Cream Cheese Frosting is the most completely extraordinary and the most genuinely perfect moist pumpkin oil individual fall celebration cake that makes every Thanksgiving and every fall birthday feel genuinely and completely special through the most warmly spiced moist pumpkin crumb and the most silky caramel cream cheese frosting and the most dramatic caramel drip in every single individually spectacular and completely irresistible pumpkin cake with caramel cream cheese frosting slice.
We hope it brings the same deeply joyful fall pumpkin caramel cake magic and the same completely delighted Thanksgiving table to your kitchen that it has always brought to ours. Make it, share it, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
Print
Pumpkin Cake with Caramel Cream Cheese Frosting The Most Easy Moist Pumpkin Oil Brown Sugar Spice Caramel Swirl Cream Cheese Celebration
- Total Time: 1 hour 20 minutes including cooling
- Yield: 12 to 14 servings 1x
- Diet: Vegetarian
Description
The most extraordinary Pumpkin Cake with Caramel Cream Cheese Frosting made by preheating oven to 350°F greasing and lining two 9-inch pans whisking 2 1/2 cups flour 2 tsp pumpkin pie spice 1 1/2 tsp cinnamon 1 1/2 tsp baking powder 1 tsp baking soda and 1/2 tsp salt whisking 1 cup oil 1 cup packed brown sugar 1/2 cup granulated sugar 4 room temperature eggs 1 can 15 oz pumpkin puree and 2 tsp vanilla smooth pouring wet into dry folding just combined dividing between pans baking 28 to 32 minutes until toothpick clean cooling 10 minutes then on racks completely then beating 16 oz room temperature cream cheese and 1/2 cup room temperature butter silky smooth adding 4 to 5 cups sifted powdered sugar vanilla and salt beating incredibly fluffy adding 1/2 cup cooled caramel sauce beating beautifully incorporated assembling with frosting between and over layers drizzling additional caramel dramatically over frosted top allowing beautiful drips sprinkling optional flaky sea salt. A completely perfect moist oil pumpkin puree brown sugar pumpkin spice caramel swirl cream cheese frosting fall celebration cake recipe.
Ingredients
2 1/2 cups All-Purpose Flour
2 tsp Pumpkin Pie Spice
1 1/2 tsp Ground Cinnamon
1 1/2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1 cup Vegetable Oil
1 cup Packed Brown Sugar
1/2 cup Granulated Sugar
4 large Eggs room temperature
1 can 15 oz Pure Pumpkin Puree
2 tsp Pure Vanilla Extract
16 oz Full-Fat Brick-Style Cream Cheese room temperature
1/2 cup Unsalted Butter room temperature
4 to 5 cups Powdered Sugar sifted
1/2 cup Caramel Sauce cooled
1 tsp Pure Vanilla Extract for frosting
Pinch of Salt
Additional Caramel Sauce for drizzling
Flaky Sea Salt optional
Instructions
1. Preheat oven to 350°F 175°C. Grease and line two 9-inch pans.
2. Whisk flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
3. Whisk oil, brown sugar, granulated sugar, eggs, pumpkin puree, and vanilla smooth.
4. Pour wet into dry. Fold just combined.
5. Divide between pans. Bake 28 to 32 minutes until toothpick clean. Cool 10 minutes then on racks. Cool completely.
6. Beat cream cheese and butter silky smooth. Add powdered sugar, vanilla, and salt. Beat incredibly fluffy. Add cooled caramel sauce. Beat beautifully incorporated.
7. Assemble with frosting between and over layers. Drizzle additional caramel over frosted top. Sprinkle optional flaky sea salt.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: Dessert, Cake, Pumpkin, Fall, Thanksgiving
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 625
- Sugar: 62g
- Sodium: 380mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 76g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
Keywords: pumpkin cake with caramel cream cheese frosting, easy moist pumpkin cake with caramel cream cheese frosting recipe oil brown sugar pumpkin spice caramel drip, best fall pumpkin caramel cake, moist oil pumpkin puree brown sugar spice caramel swirl cream cheese frosting fall cake
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