The Best Caramel Pecan Pumpkin Cake (video)
It’s officially pumpkin season and I have just the fall dessert recipe for you! This stunning salted caramel pecan pumpkin cake recipe is loaded with the most incredible fall flavors! It’s made with home-made caramel sauce, salted caramel buttercream, and delicate spiced pumpkin cake layers. You’ll love every single bite of this extravagant fall dessert! It’s the perfect Thanksgiving dessert recipe!
My Caramel Pumpkin Cake Video Tutorial!
Watch my YouTube video tutorial for the step-by-step instructions for making this caramel pecan pumpkin cake recipe! Want to get updates whenever a new recipe goes live? Make sure you’re subscribed to my website emailing list and my YouTube channel and turn on notifications!
Ingredients for Pumpkin Caramel Cake
I love all the different flavors and textures of this amazing cake! Here are the main ingredients you’ll need for this cake recipe:
- Pumpkin Puree: canned pumpkin puree is the best and easiest choice for this recipe.
- Oil, Eggs: for making the cake layers. I typically use canola oil since it’s mild in flavor. I also recommend having the eggs at room temperature for best results.
- Dulce de Leche: this thick caramel is actually cooked, sweetened condensed milk.
- All-Purpose Flour, Baking Powder, Salt: the dry ingredients for making the cake layers.
- Cinnamon & Nutmeg: for flavoring the cake batter.
- Butter: use unsalted butter for for making the caramel buttercream.
- Sugar: for making the cake layers and for my homemade caramel sauce
- Pecans: diced pecans are a great addition to this cake! You can also use walnuts in place of the pecans.
Supplies & Tools for the Recipe
Need some supplies to make this recipe at home? Shop my Amazon Affiliate links for the items I use at home. Using these links won’t cost you extra and I’ll earn a small commission.
- A set of two, 8-inch round pans – these aluminum pans are my favorite!
- These 8-inch pre-cut parchment paper rounds are huge time savers!
- This Ateco turntable is a must for all cake bakers!
- KitchenAid stand mixer – my most used kitchen appliance for baking!
Making Your Own Pumpkin Puree
I prefer to use store-bought pumpkin puree but you can also make your own at home. Just cut a pumpkin in half and scoop out the seeds. Place the halves onto a baking sheet and wrap tightly with foil. Bake the pumpkin at 375F for 45 mins to an hour, until the flesh is fork tender. Scoop out the baked pumpkin flesh into a food processor and puree until the mixture is smooth. Voila, all done!
Making the Pumpkin Cake Layers
This pumpkin cake recipe is all about the pumpkin! If you love spiced pumpkin lattes, you’re going to love the flavor in this cake. The cake layers are made with pumpkin puree and spiced with cinnamon and nutmeg, lending a warming flavor to the layers. The pumpkin puree makes the cake layers super moist and delicate, not heavy at all!
- Preheat the oven to 350F and prepare 3, 8-inch round cake pans by spraying the sides with a baking spray and lining the bottoms with parchment paper.
- In a large mixing bowl, whisk together the oil, eggs, sugar and vanilla for 2 to 3 minutes, until smooth and creamy. Add in the pumpkin puree and whisk again until a uniform mixture forms. In a separate bowl, combine the dry ingredients: flour, baking powder, cinnamon, nutmeg and salt. Sift the dry ingredients into the batter, then whisk just until well incorporated.
- Divide the batter evenly between the three pans and use an offset spatula to level the batter. Bake in the preheated oven for 26 to 28 minutes, or until a toothpick inserted into the center comes out clean. Once done baking, allow the cake layers to cool completely on a wire rack.
Making Caramel Buttercream Frosting
Another reason why I love this pumpkin cake – the caramel! I use my all-time favorite frosting – salted caramel buttercream. This buttercream is simply amazing! I’ve used in so many recipes and it perfectly complements the pumpkin cake layers. The slightly salty flavor with the sweetness tastes amazing. Watch my video recipe here for step-by-step instructions and to get the recipe: https://tatyanaseverydayfood.com/recipe-items/salted-caramel-frosting/
- Place the softened, unsalted butter into mixing bowl. Whisk it on high speed for about 5 minutes, until butter is light and fluffy. Scrape down the sides of the mixing bowl often to get all the butter mixed well.
- Add the dulce de leche (cooked sweetened condensed milk). If you cannot find dulce de leche, use a similar caramel sauce. If necessary, increase the amount of confectioner’s sugar to thicken the frosting.
- Add the vanilla and salt. Start by adding 1/4 teaspoon salt, then add more if needed. Begin adding the confectioner’s sugar 1 cup at a time, scraping down sides of mixing bowl often to get everything incorporated. Make sure to sift confectioner’s sugar before adding to avoid any clumps. After adding all sugar, whisk on high speed for 2 to 3 minutes to get frosting very fluffy.
Make Your Own Caramel Sauce
I also use my home-made caramel sauce with an added touch of salt. This caramel sauce is so good, you’ll never want to buy premade caramel again! And, it’s super easy to make! You can even make the caramel sauce the day before and have it ready to use for this recipe. Use the extra sauce for your morning pumpkin spice latte! Get the recipe here: https://tatyanaseverydayfood.com/recipe-items/caramel-sauce/
- In a medium-sized sauce pan, combine the sugar and water but do not stir. Cook the sugar over medium heat for 15 to 20 minutes, until the sugar caramelizes into a rich, amber color. Do not stir the syrup while cooking, as this will cause crystals to form on the sides of the pan! The timing can also vary, depending on saucepan and stove top.
- Once the syrup caramelizes, add the butter and whisk until melted. Add the heavy cream next and mix again; the sauce will foam up – take care that it doesn’t run over.
- Remove the sauce from heat and add the salt and vanilla extract. Allow the sauce to cool in the pan for 5 minutes, then pour into a glass mason jar for keeping. Keep the sauce at room temperature for up to 1 week, or refrigerate for a thicker caramel.
How to Make Caramel Pecan Pumpkin Cake
Once you have the pumpkin cake layers baked and cooled and you have the caramel buttercream ready, it’s time to assemble the cake. Here’s how it’s done:
- First, spread a generous amount of buttercream on to the layer, then pipe a barrier ring around the edge of the layer. This will help keep the caramel sauce inside.
- Add about 3 to 4 tablespoons of caramel sauce into the center, then top with a handful of pecans. Add the next layer and repeat the process.
- Frost the top and sides of the cake and level off with a spatula; watch my video recipe for step-by-step tutorial. Before garnishing the top, allow the cake to set in the refrigerator for at least 30 minutes.
- Garnish the top with dollops of cream, more pecans, and chocolate squares. Drizzle the caramel down the sides of the cake for a finishing touch.
More Recipes!
Enjoyed this incredible pumpkin cake recipe? Check out some of my other recipes you’re going to love!
- Caramel Banana Banoffee Cake – the best ever banana cake with pecan cake layers, caramel sauce and cream cheese frosting!
- Golden Key Caramel Cake – the best Russian caramel cake with dulce de leche, sweetened condensed milk, pecans and whipped cream frosting!
- No-Bake Pumpkin Cheesecake – light and fluffy, no-bake pumpkin cheesecake topped with spiced whipped cream and caramel!
- Pumpkin Donuts – my all-time favorite donuts! These cinnamon-sugar coated pumpkin donuts are amazing!
- Cheesecake Pumpkin Roulade – fluffy pumpkin cake roll with a cream cheese and whipped cream filling!
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The Best Caramel Pecan Pumpkin Cake Recipe (video)
Ingredients
For Pumpkin Cake:
- 3/4 cup canola or vegetable oil
- 4 large eggs
- 1 cup white granulated sugar
- 1 tsp vanilla extract
- 15 oz pumpkin puree
- 2 cups all-purpose flour
- 4 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1 1/2 cups chopped pecans
For Salted Caramel Buttercream:
- 2 cups unsalted butter
- 14 oz can dulce de leche
- 1 tsp vanilla extract
- 1/4 to 1/2 tsp salt, adjust to taste
- 3 cup confectioner's sugar
For Homemade Caramel Sauce:
- 1 cup white granulated sugar
- 1/4 cup water
- 4 tbsp butter
- 1/2 cup cream, at room temp
- pinch sea salt
- 1 tsp vanilla extract
For Garnish:
- caramel chocolates, for garnish
Instructions
- Preheat the oven to 350F and prepare 3, 8-inch round cake pans by spraying the sides with a baking spray and lining the bottoms with parchment paper.
- In a large mixing bowl, whisk together the oil, eggs, sugar and vanilla for 2 to 3 minutes, until smooth and creamy. Add in the pumpkin puree and whisk again until a uniform mixture forms. In a separate bowl, combine the dry ingredients: flour, baking powder, cinnamon, nutmeg and salt. Sift the dry ingredients into the batter, then whisk just until well incorporated.
- Divide the batter evenly between the three pans and use an offset spatula to level the batter. Bake in the preheated oven for 26 to 28 minutes, or until a toothpick inserted into the center comes out clean. Once done baking, allow the cake layers to cool completely on a wire rack.
- Meanwhile, prepare the caramel sauce and salted caramel buttercream. Allow the caramel sauce to cool before using in the cake; this can also be prepared the day before. Transfer about 2 cups of the buttercream into a large pastry bag tipped with a star tip; I used Ateco tip #847.
- Once cake layers have cooled, assemble the cake. First, spread a generous amount of buttercream on to the layer, then pipe a barrier ring around the edge of the layer. This will help keep the caramel sauce inside. Add about 3 to 4 tablespoons of caramel sauce into the center, then top with a handful of pecans. Add the next layer and repeat the process.
- Frost the top and sides of the cake and level off with a spatula; watch my video recipe for step-by-step tutorial. Before garnishing the top, allow the cake to set in the refrigerator for at least 30 minutes. Garnish the top with dollops of cream, more pecans, and chocolate squares. Drizzle the caramel down the sides of the cake for a finishing touch.
- Keep cake refrigerated if not serving within a day. Remove the cake from the fridge at least an hour before serving to allow the layers to soften.
For Caramel Buttercream:
- Place softened, unsalted butter into mixing bowl. Whisk on high speed for about 5 minutes, until butter is light and fluffy. Scrape down sides of mixing bowl often to get all the butter mixed well.
- Add the dulce de leche (cooked sweetened condensed milk). If you cannot find dulce de leche, use a similar caramel sauce. If necessary, increase the amount of confectioner's sugar to thicken the frosting.
- Add the vanilla and salt. Start by adding 1/4 teaspoon salt, then add more if needed. Begin adding the confectioner's sugar 1 cup at a time, scraping down sides of mixing bowl often to get everything incorporated. Make sure to sift confectioner's sugar before adding to avoid any clumps. After adding all sugar, whisk on high speed for 2 to 3 minutes to get frosting very fluffy.
For Homemade Caramel Sauce:
- In a medium-sized sauce pan, combine the sugar and water but do not stir. Cook the sugar over medium heat for 15 to 20 minutes, until the sugar caramelizes into a rich, amber color. Do not stir the syrup while cooking, as this will cause crystals to form on the sides of the pan! The timing can also vary, depending on saucepan and stove top.
- Once the syrup caramelizes, add the butter and whisk until melted. Add the heavy cream next and mix again; the sauce will foam up – take care that it doesn't run over.
- Remove the sauce from heat and add the salt and vanilla extract. Allow the sauce to cool in the pan for 5 minutes, then pour into a glass mason jar for keeping. Keep the sauce at room temperature for up to 1 week, or refrigerate for a thicker caramel.
- Enjoyed this recipe? Please consider leaving me a comment or rating review below to help my blog!
Would this cake be similar to the golden key cake if i don’t add the pumpkin puree?
Yes! 🙂 It has the same nutty caramel flavor!
Can I make this a day ahead of time? If so should I put it in the fridge over night&set it out an hour or two before?
Looks amazing!
Absolutely! Refrigerate overnight and remove a few hours before to allow the cake to come up to room temp. This cake can stand in the fridge up to 3 days before getting dry. Enjoy! 🙂
hello is there anyway i can add cream cheese to the frosting? would i have to adjust the butter ?
You can absolutely add some cream cheese to the frosting. I recommend doing 8 ounces of softened cream cheese – add it to the butter and whisk until light and fluffy! ?
This looks so incredible. Thank you for sharing so many amazing recipes!! Could this work with gluten free flour?
Hi! It really is delicious! 🙂 I haven’t tried it with gluten-free flour so I’m not sure if it would exactly the same. I really like Bob’s Red Mill gluten-free flour for baking though! 🙂
Hi,
I just tried this recipe and the flavours are AMAZING! The only thing is my cakes came out quite heavy, wet and dense, rather than light or fluffy. I translated all ingredients into g or ml as I’m UK based.
Do you have any suggestions on what I may have done wrong? Perhaps whisked the dry ingredients too much?
I’m entering it into our office bake off next week so want to get it right!
Thank you 🙂
Hi! I’m so glad you enjoyed the flavors of the cake! 🙂 It’s one of my favorites! Do try and mix the flour in very gently. I recommend mixing just until the flour is incorporated, about 30 seconds to 1 minute. Also, make sure your baking powder is fresh and not expired. Expired baking powder can cause the cake not to rise and remain heavy. And maybe try baking for a few extra minutes.
Hope those tips help! And I hope everyone at the office also enjoys the cake! 🙂
I wish you would have incorporated the recipes for sauce and frosting with cake recipe your site is really hard to navagate.
Hi Marguerite! So sorry for the inconvenience! The recipes are linked in the post. I’ll try to include it! 🙂
Can this be made into cupcakes? I want to make it more convenient for little hands
Yes, that’s a fantastic idea! This recipe will probably make around 40! 🙂
how long in advance can you make caramel buttercream and keep it in the fridge?
The caramel buttercream will last in the refrigerator for 1 week. Just keep it well covered. When you’re ready to use it, let it soften at room temperature for about an hour and then beat it again for a few minutes to get it light and fluffy again.
oh one more question about the pumpkin cake, I only have 2 cake pans of 15 cm, and then I will cut the cake layer through the middle myself, I think that recipe amount of infused would be too much how should I do differently? thanks
Those pans are much smaller than the ones I used. I recommend you reduce the recipe in half.
Hello! This looks amazing and I’m going to make it tonight. However, I only have three 9-inch cake tins — what changes should I make to this recipe? Thanks Tatyana!!
Hi Jon! It’s one of my favorites for fall! This recipe will work with 9-inch pans. However, the layers will be thinner. If you would like the layers to be thicker like mine, I recommend preparing 1 1/2 portions of the original recipe. Have fun baking and enjoy! 🙂
This hardly seems like cake… It’s so dense. This is so wet and dense that it’s more like fruitcake than cake. We followed the recipe exactly, so I won’t be trying this again.
Hi Nicole, I’m sorry to hear that the recipe didn’t turn out well for you. Sounds like your baking powder was expired, which would lead to a flat and dense cake. It should have risen quite a bit and not be dense at all. Baking powder expires pretty quickly. Make sure to check the date on it.