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5 from 6 votes

Pumpkin Cake

This pumpkin cake is light and moist. It is topped with a whipped cream cheese frosting and drizzled with caramel sauce.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: cake, Caramel, cream cheese, pumpkin, pumpkin cake
Servings: 12 slices
Calories: 503kcal
Cost: $10


For Pumpkin Cake:

  • 2 cups (396 grams) granulated sugar
  • 2 sticks (226 grams) unsalted butter room temperature
  • 1 15oz can pumpkin puree
  • 4 large eggs
  • 2 cups (240 grams) all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

For Frosting:

  • 1/2 block (4 oz) cream cheese room temperature
  • 1/2 cup (99 grams) granulated sugar
  • 1/2 teaspoon vanilla extract
  • pinch salt
  • 3/4 cup heavy whipping cream

For Caramel:

  • 1/2 cup (99 grams) granulated sugar
  • 2 tablespoons cold water
  • 1/4 cup heavy cream
  • 1 tablespoon (14 grams) unsalted butter


For Pumpkin Cake:

  • Preheat oven to 350 degrees (F). Spray an 8x8 pan with non-stick spray and use parchment paper to make a cross shape. This will help when removing it from the pan.
  • In a large bowl beat the sugar and room temperature butter until fully combined and fluffy. Add the pumpkin puree and beat until fully combined.
  • Add eggs one at a time, mixing well between each addition.
  • In a small bowl combine the flour, baking soda, cinnamon, and salt.
  • Add the dry ingredients to the pumpkin mixture and mix until just combined.
  • Pour the batter in the prepared pan and place in the preheated oven. Bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean.
  • Remove from oven and allow to cool completely.

For Frosting:

  • In a medium bowl combine the room temperature cream cheese, sugar, vanilla, and salt. Mix until fully combined.
  • In a separate medium bowl whip the cream until stiff peaks form. Be sure not to over whip.
  • Add about 1/4 of the whipped cream into the cream cheese and mix until completely combined. Add the rest of the whipped cream and gently fold into the cream cheese mixture.

For Caramel:

  • In a medium saucepan combine the sugar and water over medium-high heat. Let cook, without stirring, for about 10 minutes or until the mixture turns a medium amber color.
  • While the sugar cooks warm the heavy cream in a small saucepan over low heat.
  • When the sugar is ready slowly add the heavy cream, whisking constantly for 2 minutes.
  • Remove from heat and add butter. Whisk until melted and smooth. Let cool.


  • When the cake has cooled spread the frosting over the cake. You may not use all of the frosting.
  • When the caramel sauce has cooled drizzle it over the frosting.


Serving: 1slice | Calories: 503kcal | Carbohydrates: 69.6g | Protein: 5.7g | Fat: 24.2g | Saturated Fat: 12.7g | Cholesterol: 127mg | Sodium: 473mg | Potassium: 142mg | Fiber: 1.7g | Sugar: 51.4g | Calcium: 42mg | Iron: 2mg