Is there anything cozier than the aroma of pumpkin spice swirling through your kitchen? This Pumpkin Cake with Luscious Caramel Cream Cheese Frosting is the perfect fall treat—moist, flavorful, and topped with a dreamy frosting that’ll have everyone asking for seconds. It’s easy enough for a weeknight dessert but fancy enough for Thanksgiving, too. Trust me, you’ll want to bake this beauty all season long.
Top Reasons To Make It
Here’s why this cake is a winner:
- It’s unbelievably moist and flavorful.
- The caramel cream cheese frosting is the perfect sweet and tangy complement to the pumpkin spice cake.
- It’s easy to make, even if you’re short on time.
- It looks beautiful and festive, perfect for fall gatherings.
Ingredients
You will need the following ingredients (See recipe card below for precise measurements.):
- All-purpose flour: For the cake’s structure.
- Pumpkin purée: For that classic pumpkin flavor.
- Sugar: Adds sweetness.
- Eggs: Binds the ingredients and adds richness.
- Vegetable oil: Keeps the cake moist.
- Pumpkin pie spice: Adds warmth.
- Baking soda + Baking powder: Helps the cake rise.
- Salt: Enhances the other flavors.
- Cream cheese: For the frosting’s tangy base.
- Butter: Adds richness and creaminess to the frosting.
- Powdered sugar: Sweetens the frosting.
- Caramel sauce: For that irresistible swirl of caramel goodness.
Get all ingredients ready, below the measurements in the recipe card.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan. I like using baking spray with flour already in it.
- In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
- In another bowl, whisk together the pumpkin purée, sugar, eggs, and oil until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
- Pour the batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. It’s important not to rush this step.
- While the cake cools, make the frosting. In a large bowl, beat together the cream cheese and butter until smooth.
- Gradually add the powdered sugar, beating until light and fluffy.
- Stir in the caramel sauce.
- Once the cake is completely cool, frost it generously. So good.
Variations & Substitutions
Feel free to get creative! You can add chopped pecans or walnuts to the batter for a nutty crunch. If you’re not a fan of caramel, you could use a simple cream cheese glaze instead. You can also spice things up further by adding a teaspoon of cinnamon or ginger to the spice mix.
Pumpkin Cake Baking Tips
Here are a few tips to ensure your pumpkin cake turns out perfectly:
- Don’t overmix the batter! Overmixing can make the cake tough.
- Make sure your ingredients are at room temperature. This helps them blend together smoothly.
- Let the cake cool completely before frosting. Otherwise, the frosting will melt.
- If you want to be extra fancy, toast some pecans or walnuts and sprinkle them on top of the frosting.
- Honestly, skip the cayenne pepper suggestion. It works in pumpkin chili, not so much in cake with sweet frosting!
- And, If you have leftover frosting, store it separately, not on the cake, for optimal freshness.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze the frosted cake for up to 2 months, covered. Just thaw it overnight in the refrigerator before serving. I prefer warming individual slices briefly in the microwave in case anyone likes warm cake.
Frequently Asked Questions
Here are some answers to common questions about pumpkin cake:
- Can I make this cake ahead of time? Yes, this Pumpkin Cake with Luscious Caramel Cream Cheese frosting is a great make-ahead dessert. You can bake the cake a day or two in advance and store it tightly wrapped. Make the frosting the day you plan to serve it. Just look for “Pumpkin Cake Recipes” or “Pumpkin Bundt Cake with Caramel Frosting” online if you prefer a same-day recipe.
- Can I use canned pumpkin pie filling instead of pumpkin purée? No, pumpkin pie filling is already sweetened and spiced and will result in a very different cake. Be sure to use plain pumpkin purée when making Pumpkin Cream Cheese Bundt Cake recipes.
- I can’t find caramel sauce, what should I do? Easy peasy! Melt some caramels with a splash of milk until smooth and drizzle that over the frosting.
This Pumpkin Cake with Luscious Caramel Cream Cheese Frosting is sure to become a new fall favorite. It’s so, so moist and delicious, perfectly spiced, and the caramel cream cheese frosting is the perfect finishing touch. Enjoy!
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Pumpkin Cake with Luscious Caramel Cream Cheese Frosting
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
Description
This Pumpkin Cake is everything cozy fall dreams are made of—moist, spiced, and topped with a rich caramel cream cheese frosting that melts in your mouth. Perfect for Thanksgiving or any chilly afternoon when you crave comfort and sweetness in every bite.
Ingredients
2 cups all-purpose flour
1 1/2 cups pumpkin purée (not pumpkin pie filling)
1 1/4 cups granulated sugar
3 large eggs
1/2 cup vegetable oil
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
2 1/2 cups powdered sugar
1/4 cup caramel sauce (plus more for drizzling)
Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or use baking spray with flour.
2. In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
3. In another bowl, whisk together the pumpkin purée, sugar, eggs, and vegetable oil until smooth.
4. Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix.
5. Pour the batter into the prepared Bundt pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
7. Meanwhile, make the frosting: In a large bowl, beat the cream cheese and butter until smooth.
8. Gradually add powdered sugar and continue beating until fluffy.
9. Stir in the caramel sauce until fully incorporated.
10. Frost the completely cooled cake generously. Drizzle with extra caramel if desired.
Notes
Make sure the cake is fully cooled before frosting or it will melt!
Store leftovers in the fridge for up to 4 days.
For added flair, garnish with crushed pecans or a light dusting of cinnamon.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert, Thanksgiving
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 38g
- Sodium: 270mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: pumpkin cake, caramel cream cheese frosting, fall dessert, Thanksgiving cake