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If you like pumpkin desserts then you’ll love this pumpkin caramel cake! Soft and sweet, this pumpkin cake with caramel cream cheese frosting is everything you could want in a fall dessert!

pumpkin caramel cake

Pumpkin and caramel. A GREAT combination. You need to try it! I have had this flavor combination on my mind for the past year – I just knew it would be dynamite!

There is something so wonderful about pumpkin in baked goods; it makes things so soft and moist. I actually make my mini pumpkin chocolate chip muffins year round, since pumpkin is available all year and my kids LOVE these muffins!

Anyway, this cake will be one of your new fall favorites after you try it, I promise! I made this for our recent family Thanksgiving and it was a hit!

pumpkin caramel cake

How do you make this layered pumpkin caramel cake?

I made this a 3 layer 8″ cake, but you could make it a 2 layer 8″ cake or even a 4 layer cake, it all depends on the look you’re going for. You’ll obviously have to adjust the baking time for how full you make the cake pans!

So, to start this cake, sift together the dry ingredients:

  • all-purpose flour
  • baking powder
  • baking soda
  • pumpkin pie spice
  • salt

Then whisk together the wet:

  • pumpkin puree (not pumpkin pie filling)
  • room temperature butter
  • eggs
  • oil
  • brown sugar
  • white sugar

Slowly combine the wet with the dry ingredients, stirring just until there are no dry streaks remaining.

Prepare the cake pans. Spray the pans thoroughly with nonstick spray then line them with a round of parchment paper. Dust the bottoms of the pans lightly with flour.

Turn the oven to 350 F and then pour the cake batter evenly into the pans (I use a kitchen scale for accuracy).

Bake the cakes for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cake layers cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

Now for the frosting! You’ll need to wait for the cake to completely cool before frosting.

How do you make caramel cream cheese buttercream?

This frosting recipe is very similar to the one I made for my salted caramel apple cake, except this time I added cream cheese (woop)!

You’ll need to make salted caramel sauce first and give it a chance to cool down before starting this buttercream. You can also use store-bought caramel sauce but homemade is SO much better! This is my favorite recipe.

Create the frosting by creaming together the room temperature butter and cream cheese. Add in the powdered sugar, a bit of cream, and the salted caramel sauce. Whip it all together until light and fluffy, then frost the cake!

pumpkin caramel cake

The cake can be decorated with additional caramels, pecans, or extra sauce. However you like! You can serve this pumpkin caramel cake immediately, but it will also keep very well at room temperature for 1-2 days, covered with a cake saver.

If your house is very warm, the frosting has potential to melt off the cake so I’d consider keeping it in the fridge instead!

While I think this is a perfect cake for Thanksgiving, this layer cake is great for any occasion!


pumpkin caramel cake
pumpkin caramel cake

My other favorite layer cakes from the blog:

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pumpkin caramel cake

Pumpkin Caramel Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

  • Author: Katherine | Love In My Oven
  • Total Time: 1 hour
  • Yield: 1 cake 1x


If you like pumpkin desserts then you’ll love this pumpkin caramel cake! Soft and sweet, this pumpkin cake with caramel cream cheese frosting is everything you could want in a fall dessert! 


  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup brown sugar
  • 1/2 cup white sugar
  • 3 eggs
  • 1 tsp avocado oil (or canola oil)
  • 1 1/2 cup pumpkin puree
  • optional: chopped pecans, additional caramel sauce, caramel pieces

Cream Cheese Salted Caramel Buttercream

  • 3/4 cup unsalted butter, room temperature
  • 4 oz full-fat cream cheese, room temperature (1/2 block)
  • 4 cups powdered sugar
  • 12 tbsp heavy cream
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1 cup salted caramel sauce (homemade or store-bought)


  1. Preheat the oven to 325 F and prepare (3) 8″ baking pans* by spraying them thoroughly with nonstick spray then lining them with a circular parchment round, and lightly flouring them. Set aside.
  2. In a large mixing bowl, sift together the flour, baking powder, baking soda, pumpkin pie spice and salt. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and both sugars, then mix on high for 2-3 minutes or until light and fluffy. With the mixer running on low, add the eggs, one at a time, followed by the oil. Add in the pumpkin puree, then mix just until combined. Remove the bowl from the stand mixer, then fold in the dry ingredients using a spatula until there are no visible dry streaks remaining. 
  3. Divide the batter evenly among the prepared cake pans, using a kitchen scale if desired. Bake the cakes for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes for 10 minutes before inverting them on to a wire rack to cool completely before frosting.
  4. Prepare the frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-high until light and fluffy. Add in half of the powdered sugar, along with 1 tbsp of heavy cream, and mix to combine. Add the vanilla, salt and salted caramel and the remaining powdered sugar and mix on high until light and fluffy. If it’s too stiff, add the remaining tablespoon of cream. If the frosting is too runny, add in a bit more powdered sugar until your desired thickness is reached!
  5. Frost the cake layers, one at a time. Top the cake with additional caramel sauce, chopped pecans, and caramel pieces as desired. Enjoy!

Prepared cake can be kept at room temperature, covered, for 1-2 days, or in the fridge, covered, for 3-4 days. Unfrosted cake layers can be stored in the freezer, tightly wrapped in plastic wrap for up to 2 months. Thaw overnight in the fridge.


*You can make this a 2 layer cake, by increasing the bake time by 7-8 minutes, or a 4 layer cake, by decreasing the bake time by 5-6 minutes. Always check with a toothpick!

  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: cakes
  • Method: oven bake
  • Cuisine: american
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Pumpkin Caramel CakePumpkin Caramel Cake

About Katherine

Heeey! Thank you for stopping by! I like 30-minute dinners and giant peanut butter cups made with only 3 ingredients. I LOVE food! If you do too, you're in the right place.

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  1. Katherine, this lovely cake looks absolutely divine! Pumpkin, cream cheese, and caramel make a drool-worthy combination!

  2. Beautiful cake and I bet it’s so so tasty! Totally wishing I had a big slice now with my afternoon coffee (or, better yet, a pumpkin latte). Have a wonderful week!

    1. Thanks Dawn! I am now totally craving a slice with a pumpkin spice latte – that sounds amazing!!

  3. This cake sounds delicious and looks stunning, Katherine! Pumpkin and caramel are good friends, for sure. And pumpkin and dulce de leche, too. But you are definitely aware of that 🙂

    1. Thanks Ben!! Pumpkin and caramel is such a great combo!! Especially pumpkin with dulce de leche 😉

  4. What a great cake, Katherine! Totally my idea of “Autumn on a Plate”, but I could definitely eat this cake year-round! These flavors sound so excellent together! And all those layers…. Yum!

  5. I agree, pumpkin and caramel are a treat together. The texture in this cake looks amazing! And I love the way you adorned the top with pecans and extra caramel.