Pumpkin Cake with Caramel-Cream Cheese Recipe

Pumpkin Cake with Caramel-Cream Cheese Recipe

How To Make Pumpkin Cake with Caramel-Cream Cheese

Whip up the perfect fall dessert in this easy spiced pumpkin cake recipe that’s coated with luscious caramel and cream cheese frosting.

Preparation: 20 minutes
Cooking: 45 minutes
Chill Time: 8 hours
Total: 9 hours 5 minutes



For Frosting:

  • 1cupsugar
  • ½cupwater
  • ½vanilla bean
  • sticksunsalted butter
  • 2tbspheavy cream
  • 1lbcream cheese

For Cake:

  • 2cupsall-purpose flour
  • tspbaking powder
  • 1tspsalt
  • 1tspCinnamon
  • 1tspground ginger
  • ¾tspBaking Soda
  • ½tspnutmeg,freshly grated
  • ¼tspground cloves
  • cupslight brown sugar
  • 4largeeggs
  • ¾cupVegetable Oil
  • 1canpumpkin puree
  • ½cupwhole milk



  1. In a medium saucepan, combine sugar, water, vanilla bean, and seeds. Cook over high heat, stirring, until sugar is dissolved. Using a wet pastry brush, wash down any crystals from the side of the pan.

  2. Cook for about 9 minutes over moderate heat without stirring until medium-dark-amber caramel forms. Remove from heat and immediately stir in butter and heavy cream. Discard vanilla bean.

  3. Transfer caramel to a large bowl of a standing mixer fitted with a whisk and beat at low speed for about 5 minutes until caramel cools slightly and comes together.

  4. With the machine on, beat in cream cheese, 1 cube at a time, and beating well between additions, until silky. Transfer frosting to a bowl and refrigerate for at least 6 hours until very firm.


  1. Preheat oven to 350 degrees F. Butter and flour 2 8-inch round cake pans.

  2. In a medium bowl, whisk the flour with baking powder, salt, cinnamon, ginger, baking soda, nutmeg, and cloves.

  3. In a bowl, using an electric mixer, beat brown sugar and eggs at medium-high speed for 3 minutes until fluffy. Beat in oil, then beat in pumpkin puree. Alternately add dry ingredients and milk in 3 batches, beating well between additions.

  4. Pour batter into prepared pans and smooth tops. Bake 40 to 45 minutes, until a toothpick inserted in the center of the cake comes out clean. Let cakes cool on a rack for 20 minutes.

  5. Run a knife around the edges to loosen cakes, then invert onto a wire rack to cool completely.

  6. Place 1 layer on a plate and spread with 1 cup caramel–cream cheese frosting. Top with second layer and frost top and side. Refrigerate cake 2 hours before serving.

  7. Serve and enjoy.


  • Calories: 606.39kcal
  • Fat: 41.60g
  • Saturated Fat: 16.86g
  • Trans Fat: 0.58g
  • Monounsaturated Fat: 17.30g
  • Polyunsaturated Fat: 3.83g
  • Carbohydrates: 53.29g
  • Fiber: 1.84g
  • Sugar: 34.51g
  • Protein: 7.45g
  • Cholesterol: 138.39mg
  • Sodium: 460.16mg
  • Calcium: 155.37mg
  • Potassium: 219.48mg
  • Iron: 2.21mg
  • Vitamin A: 574.45µg
  • Vitamin C: 1.63mg
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