Pumpkin Cake Recipe with Cream Cheese Frosting and Salted Caramel

Moist pumpkin cake with cream cheese caramel frosting and crunchy pecans: the ultimate fall dessert.

225 min Serves 12 Hard American

Our own summary of the original — the full post and photos live at lemonblossoms.com.

This pumpkin cake is incredibly moist and flavorful, topped with a luscious cream cheese frosting swirled with salted caramel. Candied pecans add a delightful crunch, making it perfect for Halloween or Thanksgiving celebrations.

Directions

Preheat oven to 350°F. Lightly grease a 9x13-inch baking pan.

Sift together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice into a stand mixer bowl fitted with paddle attachment (or use a large bowl with a hand mixer). Mix on low until combined.

In a separate bowl, whisk together oil, eggs, both sugars, pumpkin puree, and vanilla until smooth.

With mixer on low, gradually pour the wet mixture into the dry ingredients. Batter will be thick.

Spread batter evenly in the prepared pan. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.

Remove cake from oven and let cool completely.

In a stand mixer with paddle attachment (or with a hand mixer), beat butter until smooth, about 1-2 minutes. Add cream cheese and beat until fully incorporated and smooth.

Reduce speed to low; add powdered sugar one cup at a time, mixing until fully incorporated.

Beat in vanilla and half the caramel sauce. Mix well. Add remaining caramel and salt (omit salt if using homemade salted caramel sauce).

Spread frosting evenly over the cooled cake. Top with candied pecans and serve.