It’s officially pumpkin season and I have just the fall dessert recipe for you! This stunning caramel pecan pumpkin cake 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!
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The Pumpkin Cake Layers!
This cake is all about the pumpkin! If you love spiced pumpkin lattes, you’re going to love the flavor in this cake. The pumpkin 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!
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!
Putting the ‘Caramel’ in Caramel Pecan!
Another reason why I love this cake – 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/
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/
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