I love making my Pumpkin Cake With Caramel Cream Cheese Frosting. Blending pumpkin puree with cinnamon, nutmeg, and a touch of cloves creates an unexpected richness. I mix everything from all purpose flour and granulated sugar to eggs and vegetable oil, then crown it with a luxurious cream cheese frosting accented with caramel.

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I recently tried a recipe for Pumpkin Cake With Caramel Cream Cheese Frosting and I am excited to share it with you. I started with 2 cups all purpose flour and 1 1/2 cups granulated sugar combined with a can of 15 oz pumpkin puree that really gives the cake its unique flavor.

I mixed in 3 large eggs, 1/2 cup vegetable oil and a blend of spices like 1 teaspoon ground cinnamon and a pinch of nutmeg and cloves to make it extra special. After baking, I topped it off with a homemade frosting made from 8 oz cream cheese, 1/2 cup unsalted butter and a tasty caramel sauce.

It reminded me a bit of my favorite pumpkin bundt cakes and even a torte cupcake I once had. If you are into pumpkin spice cake with cream cheese frosting and want to try something different, you will definetely love this pumpkin recipes dessert.

Enjoy!

Why I Like this Recipe

I really enjoy this recipe because it makes my whole kitchen smell amazing and reminds me of fall every time I bake it. Here are a few reasons why I love it:

1. I love how the warm spices like cinnamon, nutmeg, ginger, and cloves mix perfectly with the pumpkin. It gives me that cozy feel and makes every bite burst with flavor.
2. The cake comes out really moist and tender. I always feel proud when it’s perfectly baked and the texture is just right.
3. The caramel cream cheese frosting is hands down my favorite part. Its creamy, rich taste with that swirl of caramel drizzle on top is something I can never get enough of.
4. I appreciate how straightforward the recipe is. Even if I sometimes mess up a step or two, the instructions are simple enough that I can usually recover and make a delicious cake every time.
5. Finally, it’s fun to experiment with little tweaks sometimes. Maybe I add a little extra spice or extra caramel drizzle, and that keeps the recipe feeling fresh and exciting for me.

Overall, this cake is not just dessert for me, but a comforting treat that brings back lots of happy memories of baking with family.

Ingredients

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Pumpkin puree: loaded with fiber, adds moisture, subtle earthy flavor, and nutritional benefits.
All purpose flour: provides carbohydrates for energy and structure during baking.
Granulated sugar: adds sweetness and flavor, though offers few vitamins or minerals.
Cream cheese: provides creaminess, richer taste, some protein and fats for smooth texture.
Caramel sauce: drizzles extra sweetness, giving the cake a unique, indulgent finish.
Spices such as cinnamon, nutmeg, cloves, ginger: warming flavors that enhance the pumpkin taste.
Vegetable oil: helps retain moisture while contributing essential fats for a tender crumb.
Eggs: deliver protein and richness, binding the cake ingredients together effectively.

Ingredient Quantities

2 cups all purpose flour

1 1/2 cups granulated sugar

1 can (15 oz) pumpkin puree

1/2 cup vegetable oil

3 large eggs

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon ground ginger

1 teaspoon vanilla extract

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

1/2 cup caramel sauce (plus extra for drizzling)

3 cups powdered sugar

1/2 teaspoon salt

1/2 teaspoon vanilla extract

How to Make this

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1. Preheat your oven to 350°F and grease a 9-inch round cake pan, then line the bottom with parchment paper.

2. In a large bowl, mix together 2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon ground ginger.

3. In another bowl, whisk 1 1/2 cups granulated sugar, 3 large eggs, 1 can (15 oz) pumpkin puree, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract until well blended.

4. Slowly add the dry ingredients to the wet ingredients, stirring until just combined; be careful not to overmix the batter.

5. Pour the batter into the prepared pan and smooth out the top before putting it in the oven.

6. Bake for about 35-40 minutes or until a toothpick inserted in the center comes out clean; let it cool completely in the pan.

7. For the frosting, beat together 8 oz cream cheese and 1/2 cup unsalted butter until the mixture is smooth and creamy.

8. Gradually add 3 cups powdered sugar, stirring well, then mix in 1/2 cup caramel sauce, 1/2 teaspoon salt and 1/2 teaspoon vanilla extract until you get a creamy consistency.

9. Once the cake has cooled, frost it evenly with the caramel cream cheese frosting.

10. Drizzle a little extra caramel sauce on top for that extra yummy look and serve, enjoying every bite of your pumpkin cake!

Equipment Needed

1. Oven – needed to bake the cake at 350°F
2. 9-inch round cake pan – make sure you have one that can be greased properly
3. Parchment paper – to line the bottom of the pan for easy cake release
4. Mixing bowls – you’ll need at least two; one for dry ingredients and one for wet ingredients
5. Measuring cups and spoons – for accurate amounts of flour, spices, and liquids
6. Whisk – to beat the sugar, eggs, and pumpkin puree together until well blended
7. Spatula – useful to gently fold in the dry ingredients and later to level the batter
8. Electric mixer – for beating the cream cheese and butter until smooth when making the frosting
9. Toothpick – to test the cake doneness by inserting it into the center

These are the essential tools you need to whip up the pumpkin cake.

FAQ

Q: Can I use a different type of pumpkin product?

A: Yup you can use pumpkin pie filling instead of puree but just keep in mind that it may change the spice level so adjust the extra spices as needed.

Q: Do I need to grease my cake pan?

A: Yeah its a good idea to either grease and flour the pan or use parchment paper to help the cake from sticking.

Q: How can I ensure my frosting is smooth?

A: Make sure your cream cheese and butter are fully softened before mixing and beat the ingredients on medium speed for a few minutes to get it nice and fluffy.

Q: How should i store the cake if i have leftovers?

A: Cover the cake well with plastic wrap or store it in an airtight container in the fridge. Let it sit at room temperature a bit before serving.

Q: Can I adjust the spices in the recipe?

A: Sure, feel free to adjust spices like cinnamon and nutmeg to suit your taste if you want it a little stronger or milder.

Pumpkin Cake With Caramel Cream Cheese Frosting Recipe Substitutions and Variations

All Purpose Flour: If you don’t have all purpose flour, you could use a gluten-free blend or whole wheat flour instead. Just keep in mind that whole wheat might make the cake a bit denser.
Granulated Sugar: You can swap granulated sugar for coconut sugar or even brown sugar if you like a deeper flavor. Just note that the sweetness and texture could change slightly.
Pumpkin Puree: In a pinch, you can substitute pumpkin puree with butternut squash puree. The flavor will be a little different but still yummy.
Vegetable Oil: If you run out of vegetable oil, you can use canola oil or melted coconut oil. The coconut oil might add a hint of coconut flavor, so be careful if you dont like that taste.
Cream Cheese: Instead of cream cheese, you might use mascarpone as a replacement. It wont be as tangy but will still give you that creamy texture you need in the frosting.

Pro Tips

Pro tip 1: Make sure all your ingredients are at room temperature before starting. It helps the batter mix together better and stops things from curdling or separating, which can mess up the texture of your cake.

Pro tip 2: Be super careful when mixing the wet and dry ingredients. Stir just until you see no more flour so you don’t end up with a tough cake. Overmixing can make the flavor less delicate and the texture denser.

Pro tip 3: Once the cake’s done baking, let it cool completely in the pan before you start frosting. If it’s even a little warm, the cream cheese frosting will start to melt and become all messy, so patience pays off here.

Pumpkin Cake With Caramel Cream Cheese Frosting Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

551

kcal

Equipment: 1. Oven – needed to bake the cake at 350°F
2. 9-inch round cake pan – make sure you have one that can be greased properly
3. Parchment paper – to line the bottom of the pan for easy cake release
4. Mixing bowls – you’ll need at least two; one for dry ingredients and one for wet ingredients
5. Measuring cups and spoons – for accurate amounts of flour, spices, and liquids
6. Whisk – to beat the sugar, eggs, and pumpkin puree together until well blended
7. Spatula – useful to gently fold in the dry ingredients and later to level the batter
8. Electric mixer – for beating the cream cheese and butter until smooth when making the frosting
9. Toothpick – to test the cake doneness by inserting it into the center

These are the essential tools you need to whip up the pumpkin cake.

Ingredients

2 cups all purpose flour
1 1/2 cups granulated sugar
1 can (15 oz) pumpkin puree
1/2 cup vegetable oil
3 large eggs
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon vanilla extract
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
1/2 cup caramel sauce (plus extra for drizzling)
3 cups powdered sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract

Directions

Preheat your oven to 350°F and grease a 9-inch round cake pan, then line the bottom with parchment paper.
In a large bowl, mix together 2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon ground ginger.
In another bowl, whisk 1 1/2 cups granulated sugar, 3 large eggs, 1 can (15 oz) pumpkin puree, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract until well blended.
Slowly add the dry ingredients to the wet ingredients, stirring until just combined; be careful not to overmix the batter.
Pour the batter into the prepared pan and smooth out the top before putting it in the oven.
Bake for about 35-40 minutes or until a toothpick inserted in the center comes out clean; let it cool completely in the pan.
For the frosting, beat together 8 oz cream cheese and 1/2 cup unsalted butter until the mixture is smooth and creamy.
Gradually add 3 cups powdered sugar, stirring well, then mix in 1/2 cup caramel sauce, 1/2 teaspoon salt and 1/2 teaspoon vanilla extract until you get a creamy consistency.
Once the cake has cooled, frost it evenly with the caramel cream cheese frosting.
Drizzle a little extra caramel sauce on top for that extra yummy look and serve, enjoying every bite of your pumpkin cake!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.