Pumpkin Cake with Caramel Cream Cheese Frosting

Y’all, the first hint of crisp air and the leaves starting to turn always makes me crave pumpkin. And while pumpkin spice lattes are great, nothing beats a slice of moist, decadent pumpkin cake. This recipe, topped with a dreamy caramel cream cheese frosting, has been a fall staple in my house for years. I’ve made this cake at least a dozen times in my Texas kitchen, tweaking it each time to get it just right. This version? It’s a keeper. I promise to share all my secrets for a guaranteed-delicious pumpkin cake that will have your family begging for more!

Why This Recipe Works

This isn’t your average pumpkin cake recipe. As a busy mom to two little ones, I need recipes that are both delicious and relatively easy to throw together. Here’s why this pumpkin cake works for real families:

• Super Moist: The combination of pumpkin puree and oil creates a cake that stays moist for days (if it lasts that long!).
• Flavor Explosion: The warm spices perfectly complement the pumpkin, while the caramel cream cheese frosting adds a touch of sweetness and tang.
• Make-Ahead Friendly: You can bake the cake layers a day or two in advance and frost them the day you plan to serve.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)

Ingredient Notes

Let’s talk ingredients. Using good quality ingredients really makes a difference in the final product.

• Pumpkin Puree: Make sure you’re using 100% pure pumpkin puree, not pumpkin pie filling! Pie filling has added spices and sugar that will throw off the balance of the recipe.
• Spices: Freshly ground spices have a stronger flavor. If your spices have been sitting in the pantry for a while, consider replacing them.
• Vegetable Oil: You can substitute canola oil or even melted coconut oil for the vegetable oil. The oil adds moisture and richness to the cake.

Step-by-Step Instructions

Alright, let’s get baking! Don’t be intimidated by the number of steps; it’s easier than it looks.

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. I like to use baking spray with flour already in it – it makes life so much easier!

Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This ensures that the spices are evenly distributed throughout the cake.

Step 3: In a separate bowl, whisk together the sugar, oil, eggs, and pumpkin puree until well combined. The mixture will be a beautiful orange color and smell heavenly.

Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to a tough cake.

• Tip: I like to mix in thirds, alternating between the flour mixture and the pumpkin mixture.

Step 5: Divide the batter evenly between the prepared cake pans. Spread the batter evenly with a spatula.

Step 6: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. I learned after the third try that checking at 30 minutes is crucial – ovens vary!

Step 7: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling them upside down helps keep the cake flat.

Step 8: While the cakes are cooling, prepare the caramel cream cheese frosting.

Caramel Cream Cheese Frosting

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• 1/2 cup caramel sauce (store-bought or homemade)
• 1 teaspoon vanilla extract

Step 9: In a large bowl, beat the cream cheese and butter together until smooth and creamy. This is important – any lumps will make the frosting less smooth.

Step 10: Gradually add the powdered sugar, beating until smooth. Start on low speed to avoid a powdered sugar cloud!

Step 11: Add the caramel sauce and vanilla extract, and beat until well combined. Taste and adjust the sweetness as needed. I sometimes add a pinch of salt to balance the sweetness.

Step 12: Once the cakes are completely cool, frost the first layer with a generous amount of caramel cream cheese frosting. Top with the second layer and frost the top and sides of the cake.

Expert Tips from My Kitchen

After making this cake so many times, I’ve learned a few tricks along the way.

• Don’t Overmix: Overmixing the batter develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
• Room Temperature Ingredients: Make sure your cream cheese and butter are softened to room temperature for a smooth frosting.
• Chill the Cake: After frosting, chill the cake for at least 30 minutes to allow the frosting to set.
• Spice it Up: Feel free to adjust the spices to your liking. If you like a stronger spice flavor, add an extra 1/4 teaspoon of cinnamon, nutmeg, or cloves.
• Add Nuts: Chopped pecans or walnuts would be a delicious addition to this cake. Sprinkle them on top of the frosting.
• Homemade Caramel: While store-bought caramel sauce works great, homemade caramel sauce takes this cake to the next level.

Storage & Meal Prep

This cake is perfect for making ahead or storing leftovers.

• Storage: Store the frosted cake in the refrigerator for up to 3 days. Let it sit at room temperature for about 30 minutes before serving for the best flavor and texture.
• Freezing: You can freeze the unfrosted cake layers for up to 2 months. Wrap them tightly in plastic wrap and then in foil. Thaw completely before frosting.
• Make-Ahead: Bake the cake layers a day or two in advance and store them at room temperature, wrapped tightly in plastic wrap. Prepare the frosting the day you plan to serve.

Substitutions & Variations

Need to make some changes? Here are a few ideas.

• Gluten-Free: Use a gluten-free all-purpose flour blend. I haven’t tested this substitution personally, but readers have told me it works well.
• Dairy-Free: Use a dairy-free cream cheese alternative and a dairy-free butter alternative for the frosting.
• Spice Cake: Omit the caramel cream cheese frosting and dust the cake with powdered sugar for a simple spice cake.
• Pumpkin Cupcakes: Pour the batter into muffin tins and bake for 18-20 minutes. Frost with the caramel cream cheese frosting.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! The cake layers can be baked a day or two in advance and stored at room temperature, tightly wrapped. The frosting can also be made ahead and stored in the refrigerator for up to 3 days. Just bring it to room temperature and re-whip before frosting the cake.

How do I know when the cake is done?

Insert a wooden skewer into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. Be careful not to overbake it, as this will dry it out.

What can I substitute for pumpkin puree?

While pumpkin puree is essential for this recipe, you could try substituting butternut squash puree in a pinch. The flavor will be slightly different, but it will still be delicious.

How do I store leftovers?

Store leftover cake in an airtight container in the refrigerator for up to 3 days. Let it sit at room temperature for about 30 minutes before serving for the best flavor and texture.

Is this cake kid-friendly?

Yes! My kids absolutely love this cake. The caramel cream cheese frosting is a big hit with them. You can even let them help with decorating the cake.

Can I use pumpkin pie filling instead of pumpkin puree?

No, I don’t recommend it. Pumpkin pie filling already has spices and sugar added, which will throw off the balance of the recipe and make the cake too sweet.

Serving Suggestions

This cake is delicious on its own, but here are a few ideas to take it to the next level:

• Serve with a scoop of vanilla ice cream or whipped cream.
• Drizzle with extra caramel sauce.
• Garnish with chopped pecans or walnuts.
• Enjoy with a cup of coffee or tea.

This pumpkin cake with caramel cream cheese frosting is more than just a recipe; it’s a slice of fall comfort that brings my family together. It’s the perfect treat for Thanksgiving, Halloween, or any cozy autumn day. I hope you’ll give this recipe a try and share it with your loved ones.

From my Texas kitchen to yours, happy baking!

Let me know how it turns out in the comments below! And be sure to sign up for my newsletter at FamiliesRecipes.com for more delicious and easy family recipes. You can also find me on Instagram @FamiliesRecipes.

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