Pumpkin Cake with Cream Cheese Frosting

Name: Pumpkin Cake with Cream Cheese Frosting
Prep time: 60 min
Cook time: 30 min
Total time: 330 min
Ingredients: 3 cup (360g) all-purpose flour, spooned and leveled; 1 tsp baking soda; 2 tsp baking powder; 1 tsp fine sea salt; 2 tsp cinnamon; 1 tsp nutmeg; 1 tsp cloves; 1 tsp ginger; 4 large eggs (room temperature); 1 cup (200g) granulated sugar; 1 cup (200g) light brown sugar, lightly packed; 1 cup (240mL) canola oil; 1 (15oz) can pumpkin puree; 1 cup (200g) granulated sugar; 1/4 cup (59mL) water; 1/2 cup (118mL) heavy cream; 1/4 cup (56g) unsalted butter softened; 1/2 tsp salt; 1/2 tsp vanilla extract; 1/2 cup (113g) unsalted butter, room temperature; 8 oz (1 brick) cream cheese, room temperature; 4 cups (480g) powdered sugar, spooned and leveled; tiny pinch of fine sea salt; 2-3 Tbsp (30-45mL) heavy whipping cream, room temperature; 2 tsp vanilla bean paste (or vanilla extract); 3 sheets graham crackers (crumbled)

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Super moist pumpkin cake layers frosted with cream cheese frosting and filled with graham cracker crumbs and homemade salted caramel sauce. It’s got all the flavors of a caramel pumpkin cheesecake but in a layer cake.

pumpkin cake on a marble surface with caramel dripping down

Once upon a time I made these FABULOUS pumpkin cheesecake cupcakes and have had it on my to do list ever since to make a cake version. I wanted it to have the flavors of a caramel pumpkin cheesecake but in a layer cake form.

slice of pumpkin cake with cream cheese frosting and caramel sauce on a plate with a bite taken out

Why you’ll love this pumpkin cake

Layers and textures are everything in a layer cake and this cake has moist pumpkin cake layers, silky cream cheese frosting, crushed graham cracker and homemade salted caramel sauce. It’s quite magical.
The pumpkin cake can be used however you’d like. If you prefer it simple with just the cream cheese frosting, that works too!
The cake can be made in different sizes (see below) and can easily be accommodated for dietary restrictions.

For more fabulous fall recipes, I think you’ll love my apple cider cupcakes and apple pie cupcakes and these cinnamon cupcakes are so underestimated. I also have chocolate caramel pumpkin cupcakes or download my maple pumpkin cupcakes with the form below.

If you’re a cake lover, make sure to check out my caramel apple cake and my maple spice cake for a real fall treat.

close up of pumpkin cake with caramel dripping down

Ingredients

Flour: I use all purpose flour in most of my recipes and I HIGHLY recommend using a digital scale, as flour is so often over measured.
- 1:1 Gluten-free flour substitutes also work.
Baking Powder & Baking Soda: We’re going to need both here, recipes with heavier ingredients like pumpkin, banana, etc. usually need a little more than normal leavening.
Sugar: I used brown sugar (light or dark is fine) and granulated sugar in the cake batter, granulated sugar in the caramel sauce and powdered sugar in the frosting.
Oil: I recommend a neutral oil like vegetable oil or canola oil. Olive oil will also work but may impart some flavor.
Eggs: I use room temperature, large eggs. Place them in hot water for a few minutes if they’re cold.
Pumpkin: I usually use Libby’s pumpkin puree (not pumpkin pie filling). I’ve also used Kroger brand or Whole Foods 365 brand without any issues.
Spices: I use a variety of spices but you can make your own pumpkin pie spice at home or you can just buy some. It’s just a combination of spices with a higher ratio of cinnamon.
Cream Cheese: I recommend full-fat cream cheese here. Make sure to let it soften at room temperature so it can mix well with the butter.
Butter: I use unsalted butter for my buttercreams and then add a tiny pinch of salt. If you like salted butter, feel free to use that instead.
- Make sure it’s at room temperature, not too cold and not greasy, when making the buttercream and caramel sauce.
Heavy Cream: I use heavy cream for my salted caramel sauce and a little in the frosting.
- Make sure it’s at room temperature for the caramel so that it doesn’t violently bubble.
- I use it cold in the frosting but make sure to drizzle it in the frosting super slowly while the mixer is running so that it doesn’t split.

Step-by-Step Instructions

Pumpkin Cake

Step 1: Combine the wet ingredients – whisk together the eggs, sugar, oil and pumpkin really well until the batter is completely smooth.

Step 2: Add the dry ingredients – whisk in the flour, baking powder, baking soda, spices and salt into the wet ingredients until they’re completely combined.

wet ingredients for pumpkin cakes — wet ingredients mixed

finished pumpkin cake batter — wet ingredients mixed

Step 3: Distribute among the cake tins – (I did three layers in the photos but there is enough batter to make four layers. I baked three layers and they were way too tall so I ended up trimming them down and don’t want to reshoot just for that lol).

Step 4: Bake for 25-30 minutes. Allow to cool while making the caramel and before making the frosting.

Salted Caramel Sauce

Step 1: Make the caramel sauce by cooking water and sugar on the stovetop until it turns into an amber color. Remove from the heat.

Step 2: Add the butter and whisk until it’s combined. Then add the heavy cream and whisk until it’s smooth (if the edges of the pan have crusty sugar, leave that behind, don’t try to whisk it in).

add butter to caramel — 6. stir in the butter until the caramel is smooth

add cream to sugar syrup — 6. stir in the butter until the caramel is smooth

Step 3: Pour the caramel into a heat safe bowl and add the salt and vanilla, whisking just until they’re combined. Cover and allow to cool completely to room temperature or chill in the refrigerator.

consistency of homemade salted caramel sauce at room temperature.

Cream Cheese Frosting

Step 1: Make the frosting by beating the room temperature butter with the cream cheese just until they’re combined.

Step 2: Add the powdered sugar and beat until it’s well combined.

Step 3: Drizzle in the heavy cream and vanilla and mix just until they’re well combined and smooth.

Assemble

Step 1: Place the first layer of cake onto a flat surface and a thin layer of frosting on top of the first layer. Pipe a border of frosting around the edge of the cake.

Step 2: Fill in the border with crushed graham crackers and a generous drizzle of salted caramel sauce. Repeat with the next layers. Refrigerate or freeze the cake between stacking the layers so that it’s more stable.

pipe a border of frosting around the edge of the cake — border of frosting around the cake

crushed graham crackers within border — border of frosting around the cake

Step 3: Refrigerate or freeze the cake when it’s fully assembled, until it’s firm before frosting the outside of the cake. Allow the natural border to develop at the top of the cake from scraping the frosting with cake scraper. Spread caramel on top inside the border or allow it to drip off if desired. Top with crushed graham crackers.

How to Frost/Decorate this Pumpkin Cake

I frosted the outside of the cake with cream cheese frosting because I wasn’t planning on making it fancy. It is very difficult to decorate with cream cheese frosting so unless you’re leaving it simple like mine, you might want to use another type of buttercream for decorating.

You can just follow the recipe as is and then do a layer of buttercream on top of the cream cheese frosting (once it’s firm) and proceed with decorating. OR you can replace the cream cheese frosting with a more stable buttercream.

I recommend Swiss Meringue buttercream for decorating but American buttercream also works fine.

For more on different types of frosting and how to use them, make sure to check out my cookbook Frosted and get my ‘part 2’ downloadable guide below.

Frequently Asked Questions

What kind of pumpkin should I use

I just use canned pumpkin puree. Someday I’ll get to making my own pumpkin puree but that day is not today. I recommend Libby’s brand or something of similar consistency.
Make sure you don’t accidentally buy pumpkin pie filling.

What size cake pans to bake this in?

This recipe can be baked in (round or square):
– Four 6 inch cake pans (my photos show 3, but there’s enough for 4).
– Two-three 8 inch cake pans (2 will be normal size, 3 will be thinner)
– Two 9 inch cake pans
– One 10 inch cake pan – poke holes in it, spread caramel sauce on top so it goes inside the cake and then frost with cream cheese frosting and top with crushed graham crackers!
– One 9×13 inch cake pan – poke holes in it, spread caramel sauce on top so it goes inside the cake and then frost with cream cheese frosting and top with crushed graham crackers!

Can I make this cake gluten-free?

Yes, my cakes all do well with a 1:1 gluten-free substitute

Can I make this dairy free?

Yes, you can use dairy free cream cheese, butter and heavy cream if desired.

pumpkin cake fully frosted with cream cheese frosting and topped with salted caramel sauce and crushed graham crackers

How to store these pumpkin cake

Make sure to keep the cake covered and refrigerated because of the cream cheese frosting. Serve cold or bring back to room temperature before serving.

If it’s longer you can freeze them and defrost a few hours before serving.

How to freeze cake

Bakes stay more fresh when they’re frozen. Place cake or cake slices in an airtight container and then place the container in a freezer bag.

You can also wrap it or each slice individually in plastic wrap (after it’s chilled so you don’t ruin the frosting) and then place those in a freezer bag so you can easily remove one at a time.

Freeze for up to a couple of months. Bring back to room temperature before serving.

Thanks so much for reading today’s post, if you have any questions just comment down below.

If you make my gorgeous pumpkin cake, I’d love it if you left a review for me. 🙂

As always, have a blessed day and happy baking!

Love, B

Pumpkin Cake with Cream Cheese Frosting

Super moist pumpkin cake layers frosted with cream cheese frosting and filled with graham cracker crumbs and homemade salted caramel sauce. It's got all the flavors of a caramel pumpkin cheesecake but in a layer cake.

4.80 from 30 votes

Print Recipe Pin Recipe

Prep Time 1

Cook Time 30

Total Time 5 30

Course Cakes, Dessert

Cuisine American

Servings servings

Calories 706 kcal

Equipment

1 stand mixer or hand mixer
1 Whisk
1 Rubber Spatula
1 large bowl
1 small saucepan
1 piping bag
1 round piping bag
4 6 inch cake pans