It’s officially pumpkin season and I have just the fall dessert recipe for you! This stunning 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!
Watch My Video!
Watch my video recipe for the step-by-step instructions! Want to get updates whenever a new recipe goes live? Make sure you’re subscribed to my YouTube channel!
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!
Putting the ‘Caramel’ in Caramel Pecan!
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/
Make Your Own Caramel!
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/
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!
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!
- 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!
Enjoyed this recipe? Please share it on Pinterest!
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
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!
My KitchenAid stand mixer – most used appliance!