Pumpkin Caramel Cake
Is there anything better than a bake that captures all the beautiful flavors of fall?! This totally gorgeous pumpkin caramel cake has soft, fluffy layers of pumpkin spice goodness topped with a rich cream cheese frosting swirled with caramel.
What I love most about this recipe (besides how tall and fluffy it bakes up) is how simple it is. You mix everything in just a couple of bowls — no fancy equipment, no complicated steps — and the result tastes like something you’d buy from a bakery and it’s definitely going to wow your guests. The caramel melts right into the frosting, giving it that buttery sweetness that pairs perfectly with pumpkin.
It’s the kind of dessert that belongs at every fall gathering, from casual Sunday dinners to full-on Thanksgiving spreads. Shall we get straight down to baking it together?!
Ingredients
There’s a printable recipe card at the bottom of this post, just in case you’re in a mega rush and you want to grab it and run. As always though, I do really recommend that you read through the coming sections. I’m covering everything in more depth, to help you to get the best results.
For the cake:
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Eggs – help the cake rise and stay fluffy.
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Granulated sugar – adds sweetness and structure.
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Brown sugar – gives extra moisture and a hint of caramel flavor.
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Vanilla extract – rounds out the pumpkin spice flavor.
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Vegetable oil – keeps the cake soft and tender.
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Pumpkin purée – the star of the show; make sure it’s pure pumpkin, not pie filling.
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Baking powder – helps the cake rise beautifully.
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All-purpose flour – gives the cake structure while keeping it light.
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Pumpkin pie spice – brings that warm fall flavor we all crave.
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Ground cinnamon – boosts the spice blend for extra coziness.
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Salt – balances the sweetness and enhances the flavor.
For the frosting:
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Unsalted butter (room temperature) – creates a creamy, rich base.
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Cream cheese (room temperature) – adds tang and makes the frosting irresistibly smooth.
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Powdered sugar – sweetens and thickens the frosting.
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Heavy whipping cream – makes the frosting fluffy and spreadable.
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Vanilla extract – adds warmth and depth.
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Caramel topping – the finishing touch that takes it over the top.
How To Make Pumpkin Caramel Cake
- Preheat your oven to 325°F and line a 9×13-inch baking dish with parchment paper. Give it a quick spray with nonstick cooking spray, and make sure the parchment hangs over the sides — it makes lifting the cake out so much easier later.
- In a large mixing bowl, beat together the eggs, sugar, and brown sugar with a hand mixer until the mixture looks light and fluffy. Add the vanilla and oil, mix again, then beat in the pumpkin purée until smooth.
- In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, and salt. Gradually add the dry ingredients into the wet mixture, mixing a little at a time until everything is fully combined.
- Pour the batter into your prepared pan and spread it out evenly with a spatula. Bake for 30–45 minutes, or until a toothpick or knife inserted in the center comes out clean.
- Once baked, let the cake cool completely — about an hour on the counter should do it. Meanwhile, make the frosting: in a large bowl, beat the butter and cream cheese together until smooth and fluffy. Add the powdered sugar and mix well, then beat in the heavy cream and vanilla. Don’t forget to scrape down the sides of the bowl so everything’s fully incorporated.
- Spread the cream cheese frosting evenly over the cooled cake. Drizzle caramel sauce on top, spreading and swirling it into the frosting for that marbled caramel look. Drizzle a little extra caramel over the top (because why not?) and, if you’d like, finish with a light sprinkle of cinnamon.
- Lift the cake out of the pan using the parchment paper, slice into 12 squares, and enjoy every pumpkin-y, caramel-y bite.
Storage
Store any leftover pumpkin caramel cake in an airtight container in the fridge for 3–4 days. The flavors actually get even better after a day as the caramel and cream cheese frosting mingle with the cake — just let it sit at room temperature for 10–15 minutes before serving so it’s soft and fluffy again.
Recipe Notes & Tips
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You don’t have to drizzle extra caramel or cinnamon on top — it looks beautiful but tastes just as good without it.
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If your icing feels a bit too thick, add a tiny splash of heavy cream until it spreads easily.
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Make sure both the butter and cream cheese are fully softened before mixing — it’s the key to a smooth, lump-free frosting.
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Let the cake cool completely before icing, or the frosting will melt right off.
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Don’t overmix the batter once the dry ingredients go in — that’s what keeps the cake tall, fluffy, and tender.
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For a clean caramel drizzle, use a spoon or a small piping bag so you can control where it goes (though messy swirls are half the charm).
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And if you really want to lean into fall flavors, sprinkle a little flaky salt over the caramel — it makes the sweetness pop.
Serving Ideas
This pumpkin caramel cake is the ultimate fall crowd-pleaser, and the kind of dessert that feels right at home on a cozy Sunday table or at a big holiday gathering. Serve it chilled for a denser, cheesecake-like texture or let it sit at room temperature for that soft, fluffy bite.
It’s perfect for Thanksgiving dessert, Friendsgiving potlucks, or even a casual coffee date when you want to make things feel a bit more special. Pair it with a cup of hot coffee, apple cider, or a maple latte for peak fall comfort. If you’re feeling fancy, add a dollop of whipped cream or a scoop of vanilla ice cream on the side and drizzle a little extra caramel over top.
Pumpkin Caramel Cake
Ingredients
- 5 eggs
- 1 1/4 cup sugar
- 1 cup brown sugar
- 3 tsp vanilla extract
- 1 cup vegetable oil
- 2 cups pumpkin puree
- 2 tbsp baking powder
- 3 cups flour
- 1 tsp pumpkin pie spice
- 2 tsp group cinnamon
- 1 tsp salt
- 1 cup unsalted butter room temp
- 8 oz cream cheese room temp
- 4 cups powdered sugar
- 1/3 cup heavy whipping cream
- 1 tsp vanilla extract
- 1/2 cup caramel topping
Instructions
- Preheat your oven to 325°F and line a 9x13-inch baking dish with parchment paper. Give it a quick spray with nonstick cooking spray, and make sure the parchment hangs over the sides — it makes lifting the cake out so much easier later.
- In a large mixing bowl, beat together the eggs, sugar, and brown sugar with a hand mixer until the mixture looks light and fluffy. Add the vanilla and oil, mix again, then beat in the pumpkin purée until smooth.
- In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, and salt. Gradually add the dry ingredients into the wet mixture, mixing a little at a time until everything is fully combined.
- Pour the batter into your prepared pan and spread it out evenly with a spatula. Bake for 30–45 minutes, or until a toothpick or knife inserted in the center comes out clean.
- Once baked, let the cake cool completely — about an hour on the counter should do it. Meanwhile, make the frosting: in a large bowl, beat the butter and cream cheese together until smooth and fluffy. Add the powdered sugar and mix well, then beat in the heavy cream and vanilla. Don’t forget to scrape down the sides of the bowl so everything’s fully incorporated.
- Spread the cream cheese frosting evenly over the cooled cake. Drizzle caramel sauce on top, spreading and swirling it into the frosting for that marbled caramel look. Drizzle a little extra caramel over the top (because why not?) and, if you’d like, finish with a light sprinkle of cinnamon.
- Lift the cake out of the pan using the parchment paper, slice into 12 squares, and enjoy every pumpkin-y, caramel-y bite.
I hope you love baking this one just as much as I did! If you try it, please do take a minute to leave your thoughts and feedback in the comments section below. It helps other readers, and it also makes my day! You can also tag me in any pics you take on Instagram @slimmingviolet.
