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Adem Recipes

🎃 Pumpkin Cake with Caramel Cream Cheese Frosting

This Pumpkin Cake with Caramel Cream Cheese Frosting is everything fall baking should be—warm, spiced, incredibly moist, and topped with a rich, silky frosting that takes it to another level. The cake itself is soft with a tender crumb, packed with pumpkin flavor and subtle spices, while the caramel cream cheese frosting adds a perfect balance of sweetness and tang. Even better, it’s simple to make. Just mix, combine, and bake—no complicated steps. This is the kind of dessert that works just as well for a casual family treat as it does for holidays or gatherings.
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Prep Time 20 minutes
baking 33 minutes
Total Time 53 minutes
Servings: 16
Ingredients Equipment Method Notes

Ingredients
  

  • For the Pumpkin Cake:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups pumpkin puree
  • For the Caramel Cream Cheese Frosting:
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1/2 cup caramel sauce
  • 1 teaspoon vanilla extract
  • Pinch of salt

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Electric mixer or whisk
  • Measuring cups and spoons
  • 9×13-inch baking pan
  • Spatula
  • Cooling rack

Method
 

Step 1: Prepare the Batter
  1. Preheat oven to 175°C (350°F).
  2. Grease and flour a 9×13-inch pan.
  3. In a bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
Step 2: Mix Wet Ingredients
  1. In a large bowl, beat oil, granulated sugar, and brown sugar.
  2. Add eggs one at a time, mixing well after each.
  3. Stir in vanilla extract and pumpkin puree until smooth.
Step 3: Combine
  1. Add dry ingredients in two additions, mixing gently after each.
  2. Do not overmix—just combine until smooth.
Step 4: Bake
  1. Pour batter into prepared pan and spread evenly.
  2. Bake for 30–35 minutes.
  3. Cake is done when the center doesn’t wobble and a toothpick comes out clean.
  4. Let cool completely before frosting.
Step 5: Make the Frosting
  1. Beat cream cheese and butter until smooth and creamy.
  2. Add powdered sugar gradually.
  3. Mix in caramel sauce, vanilla, and salt.
  4. Beat until fluffy and spreadable.
Step 6: Frost the Cake
  1. Spread frosting evenly over the cooled cake.
  2. Drizzle extra caramel on top if desired.

Notes

🧊 Storage & Reheating
Storage:
Refrigerate in an airtight container for up to 5 days.
Freezing:
Freeze unfrosted cake for up to 2 months.
Serving Tip:
Let sit at room temperature before serving for best texture.
đŸ„„ Variations
Nutty Version: Add chopped walnuts or pecans
Extra Spice: Increase pumpkin pie spice or add cinnamon
Layer Cake: Divide into two pans and layer with frosting
Cupcakes: Bake as cupcakes (adjust time to ~18–22 minutes)
Salted Caramel: Add a pinch of sea salt on top
❓ FAQs
1. Can I use fresh pumpkin?
Yes, as long as it’s well-pureed and not watery.
2. Why is my cake dense?
Overmixing the batter can cause this.
3. Can I skip the frosting?
Yes, but it adds a rich finishing touch.
4. What caramel should I use?
Store-bought or homemade both work.
5. Can I reduce sugar?
Slightly, but it may affect texture.
6. How do I know it’s done?
Toothpick should come out clean.
7. Can I make it ahead?
Yes, it tastes even better the next day.
8. Can I use butter instead of oil?
Yes, but oil keeps it more moist.
9. Why refrigerate it?
Because of the cream cheese frosting.
10. Is this beginner-friendly?
Yes, very simple and forgiving.
🏁 Conclusion
This Pumpkin Cake with Caramel Cream Cheese Frosting delivers everything you want in a fall dessert—moist texture, warm spices, and a rich, creamy topping. It’s easy to prepare, hard to mess up, and guaranteed to impress.
Perfect for holidays, gatherings, or just satisfying a seasonal craving.