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–+ servings
ultimate pumpkin cake

Moist Ultimate Pumpkin Cake with Decadent Caramel Drizzle

Discover the ultimate pumpkin cake, featuring moist layers and a decadent caramel drizzle, perfect for autumn celebrations.
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Prep Time 30 minutes
Cook Time 24 minutes
Cooling Time 10 minutes
Total Time 1 hour 4 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Granulated Sugar Can substitute with brown or coconut sugar
  • 1 cup Salted Butter Substitute with vegan butter if needed
  • 4 Large Eggs For an egg-free version, use flax eggs
  • 1 can Canned Pumpkin Fresh pumpkin puree can be used
  • 3 cups All-Purpose Flour Can substitute with gluten-free flour
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 2 tsp Cinnamon Pumpkin pie spice can be used instead
  • 1 cup Vegetable Oil Coconut oil can be used
  • 1 cup Real Maple Syrup Honey can be substituted
  • 2 tsp Vanilla Extract Vanilla bean paste can be used
  • 1 tsp Flaky Sea Salt Table salt may be used in a reduced amount
For the Frosting
  • 8 oz Cream Cheese Vegan cream cheese is a good substitute
  • 2 cups Powdered Sugar Adjust for desired sweetness
  • 1 tsp Cinnamon Optional
For the Topping
  • 1 cup Candied Pecans Walnuts can be substituted or omitted
  • 1/2 cup Pepitas Sunflower seeds are a nut-free alternative
  • 1 cup Salted Caramel Sauce Drizzle generously over the top

Equipment

  • mixing bowls
  • measuring cups
  • whisk
  • spatula
  • saucepan
  • cake pans
  • refrigerator
  • wire rack

Method
 

Prepare the Cake
  1. Make the Salted Caramel Sauce by combining sugar, butter, heavy cream, and flaky sea salt in a saucepan over medium heat until golden.
  2. Prepare the Candied Pecans & Pepitas by cooking brown sugar, water, cinnamon, and salt, then stirring in the nuts and cooking until syrupy.
  3. Preheat the oven to 350°F (175°C) and grease three 9-inch round cake pans.
  4. Make the Cake Batter by whisking together eggs, granulated sugar, vegetable oil, maple syrup, vanilla, and canned pumpkin until smooth, then gradually mixing in dry ingredients until no lumps remain.
  5. Divide the batter evenly among the cake pans and bake for 20-24 minutes.
  6. Assign cooling time and let the cakes cool before frosting.
Prepare the Frosting and Assemble
  1. Prepare the frosting by beating the butter, then gradually adding powdered sugar, maple syrup, cinnamon, and cream cheese until smooth.
  2. Assemble the cake by layering cake, frosting, caramel, and candied nut mixture until complete.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 2000IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Allow the cake layers to cool completely before frosting to avoid melting the cream cheese frosting.

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