This Salted Caramel Pumpkin Cake is the definition of fall indulgence — a soft, moist pumpkin-spice cake drenched in buttery salted caramel and topped with a smooth cream cheese frosting. Every bite melts in your mouth, balancing the earthy warmth of pumpkin with the rich sweetness of caramel and the gentle tang of cream cheese.
It’s the kind of dessert that turns a simple gathering into something special. The recipe starts with canned pumpkin for convenience and builds flavor through layers — caramel soaked into the crumb, creamy frosting on top, and a final drizzle of caramel for an elegant finish. Whether you’re hosting Thanksgiving dinner, a fall potluck, or a cozy night in, this cake delivers a sweet ending that everyone will remember.
Ingredients
For the Cake:
- 3 large eggs
- 1 ¼ cups light or dark brown sugar, packed
- ¾ cup vegetable oil (or melted butter for a richer texture)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ¼ cup salted caramel sauce (store-bought or homemade)
- 2 cups all-purpose flour, sifted
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
For the Caramel Soak:
- ½ to ¾ cup salted caramel sauce (for drizzling into holes)
For the Frosting:
- 8 ounces (1 block) cream cheese, softened
- ½ cup unsalted or lightly salted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream (optional, for creamier texture)
For Decoration (optional):
- Extra salted caramel for drizzling
- Flaky sea salt or coarse salt for garnish
- Chopped toasted pecans or walnuts (optional)
Instructions
1. Preheat the oven:
Set your oven to 350°F (175°C). Lightly grease and flour a 9×13-inch baking pan or line it with parchment paper. This ensures easy release after baking.
2. Prepare the wet mixture:
In a large mixing bowl, beat the eggs and brown sugar together on medium-high speed for 1–2 minutes until pale and slightly thickened. Slowly drizzle in the oil, mixing constantly so the batter stays smooth and well-emulsified.
3. Add pumpkin and caramel:
Reduce mixer speed to low, then add the pumpkin puree, vanilla, and ¼ cup of salted caramel sauce. Mix until fully combined. Scrape down the sides of the bowl to make sure everything is evenly incorporated.
4. Combine dry ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Add these dry ingredients to the wet mixture in two additions, mixing gently on low speed just until no streaks of flour remain. Avoid overmixing to keep the cake tender.
5. Bake the cake:
Pour the batter into your prepared pan and spread it evenly. Bake for 34–36 minutes, or until a toothpick inserted into the center comes out clean. The top should spring back lightly when touched.
6. Soak with caramel:
Let the cake cool in the pan for about 10 minutes. Using the handle of a thin spoon or the back of a chopstick, poke holes evenly across the surface of the cake. Slowly pour the remaining salted caramel over the top, allowing it to seep into the holes and soak the crumb.
7. Cool completely:
Set the cake aside to cool completely before adding the frosting. This step is important — warm cake will cause the frosting to melt and slide off.
8. Make the cream cheese frosting:
In a clean bowl, beat together softened butter and cream cheese on medium-high speed for 2 minutes until creamy and smooth. Add powdered sugar gradually, mixing on low until combined. Add vanilla extract and beat on high speed for another 3–4 minutes, adding a spoonful of cream if needed for a fluffy texture.
9. Frost and decorate:
Spread the frosting evenly over the cooled cake using a spatula or offset knife. Drizzle extra caramel sauce over the top in a crosshatch or swirl pattern. Finish with a sprinkle of flaky salt and chopped nuts if desired.
10. Chill before serving:
Refrigerate for at least 30 minutes to let the flavors meld and the frosting firm up slightly. Slice and serve chilled or at room temperature.
Tips for Perfect Salted Caramel Pumpkin Cake
- Use room-temperature ingredients: Cold eggs or cream cheese can cause uneven mixing and dense texture. Let them sit out for 30 minutes before baking.
- Don’t skip the holes: The caramel soak gives the cake its signature moistness and rich flavor. Poke evenly so caramel distributes throughout.
- Check caramel consistency: If your caramel is too thick to pour, warm it slightly in the microwave for 10 seconds before drizzling.
- Frosting texture matters: Beat the frosting long enough to make it airy and spreadable. If it feels too stiff, add a touch of cream.
- Bake only until done: Overbaking will dry out the pumpkin crumb. Check the cake 2 minutes before the timer goes off.
- Caramel quality counts: Use a good-quality or homemade caramel sauce — the flavor difference is huge.
FAQs
→ What makes this pumpkin cake so moist?
The combination of pumpkin puree, eggs, and oil locks in moisture while the caramel soak infuses the crumb with buttery sweetness, keeping the cake tender for days.
→ Can I make this cake ahead of time?
Yes. You can bake the cake one day ahead, cover it tightly, and refrigerate. Frost and drizzle with caramel just before serving for the freshest presentation.
→ Do I need to refrigerate the cake after frosting?
Because of the cream cheese frosting, store it in the refrigerator. Let slices rest at room temperature for 15 minutes before serving for the best texture.
→ Can I make it dairy-free?
Absolutely. Use plant-based cream cheese and vegan butter for the frosting, and check your caramel label for dairy-free ingredients.
→ How long does this cake last?
Covered tightly and refrigerated, it keeps for up to 4 days. You can also freeze individual slices for up to a month. Thaw overnight in the fridge before serving.
→ Why poke holes in the cake?
Poking holes allows the caramel to seep deeply into the cake, ensuring every bite has the perfect balance of sweetness and moisture.
Final Thoughts
Salted Caramel Pumpkin Cake combines the best of fall flavors — sweet pumpkin, rich caramel, and tangy cream cheese — into one unforgettable dessert. It’s a showstopper for family dinners, office parties, or Thanksgiving gatherings.
This recipe is foolproof for beginners yet impressive enough for experienced bakers. Serve it slightly chilled with a drizzle of caramel and a sprinkle of flaky sea salt for that bakery-style finish that turns an ordinary moment into a cozy, indulgent celebration.