Go Back Email Link
–+ servings

Pumpkin Caramel Cake

A deliciously spiced pumpkin cake layered with rich salted caramel and maple cream cheese frosting, perfect for fall gatherings.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Serving Size 12 servings

Ingredients

For the Pumpkin Cake

  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 tsp ground cinnamon
  • 2 tsp pumpkin pie spice
  • 1/4 tsp ground nutmeg
  • 1 cup oil (canola or vegetable oil)
  • 2 cups pumpkin puree (1 1/2 cans)
  • 1 1/2 cups white granulated sugar
  • 1/4 cup brown sugar (packed)
  • 4 large eggs (room temperature)
  • 2 TBSP maple syrup
  • 1 tsp pure vanilla extract
  • 1 cup sour cream (room temperature or Greek yogurt)

For the Salted Caramel

  • 2 cups white granulated sugar
  • 1/2 cup unsalted butter (cubed)
  • 1 cup heavy cream (room temperature)
  • 2 tsp pure vanilla extract
  • 1 tsp salt

For the Maple Cream Cheese Frosting

  • 2 cups unsalted butter (room temperature)
  • 12 oz cream cheese (room temperature)
  • 6 cups powdered sugar (sifted)
  • 1 tsp pure vanilla extract
  • pinch salt
  • 2 TBSP maple syrup

Instructions

Pumpkin Cake

  • Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg.
  • In another bowl, mix the oil, pumpkin puree, white and brown sugars, eggs, maple syrup, and vanilla extract until well combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing well. Finally, fold in the sour cream until the batter is smooth.
  • Divide the batter evenly among the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake layers cool completely.

Salted Caramel

  • In a saucepan, heat granulated sugar over medium heat, stirring constantly until melted and golden brown.
  • Carefully add the butter and stir until melted. Slowly pour in the heavy cream, whisking continuously. Add vanilla extract and salt. Remove from heat and let it cool.

Maple Cream Cheese Frosting

  • In a large bowl, beat the unsalted butter and cream cheese until creamy.
  • Gradually add powdered sugar, mixing until smooth. Stir in vanilla extract, salt, and maple syrup.

Assemble

  • Place one cake layer on a serving platter. Spread a layer of cream cheese frosting and drizzle some salted caramel on top.
  • Repeat with the second layer, and then place the final layer on top.
  • Frost the top and sides of the cake with the remaining cream cheese frosting and drizzle caramel over the top as a garnish.

Notes

Enjoy pumpkin caramel cake at room temperature for best flavor. For extra creaminess, add whipped cream or serve with vanilla ice cream. Store leftovers in an airtight container in the refrigerator for up to 4-5 days.