Introduction

This Ultimate Pumpkin Cake is a deliciously moist, spiced fall dessert featuring layers of creamy cinnamon cream cheese frosting, homemade salted caramel sauce, and crunchy candied pecans and pepitas. Perfect for Thanksgiving or any cozy autumn celebration, it’s sure to become a seasonal favorite.

A three-layer round cake sits on a white cake stand with a smooth light brown frosting covering the outside. The cake layers are dark and moist with visible bits of nuts or seeds inside. There is a thick caramel sauce dripping down from the top layer over the sides. On top of the cake, dollops of light beige cream are evenly spaced around the edge, each topped with a pecan half and some green pumpkin seeds. A slice is missing, showing the inside layers filled with the same caramel and light cream. Small nuts and seeds are scattered on the white marbled surface below the stand. In the background, a glass bottle of milk, small white and orange pumpkins, and a jar of caramel are visible, all on the white marbled surface, against a dark wooden background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Salted Caramel Sauce: 1 cup granulated sugar, 6 tbsp salted butter (cubed), 1/2 cup + 1 tbsp heavy cream, pinch of flaky sea salt
For the Candied Pecans & Pepitas: 1/4 cup + 2 tbsp brown sugar (packed), 1 1/2 tbsp water, 1 1/2 tsp cinnamon, 1/2 tsp salt, 1 cup pecan halves, 1 cup pepitas (small roasted pumpkin seeds)
For the Pumpkin Cake: 5 large eggs, 1 3/4 cup + 2 tbsp brown sugar (packed), 1 1/4 cups vegetable oil, 2 tbsp real maple syrup, 3/4 tsp vanilla extract, 18.75 oz canned pumpkin puree, 2 1/2 cups + 1 tbsp all-purpose flour (spooned & leveled), 2 1/2 tsp baking powder, 1 1/4 tsp baking soda, 1 tbsp + 1 tsp cinnamon, 1 3/4 tsp nutmeg, 1 1/4 tsp ground cloves, 3/4 tsp ground ginger, 3/4 tsp allspice, 1/2 tsp salt
For the Cinnamon Cream Cheese Frosting: 1 1/2 cups salted butter (softened), 7 1/2 cups powdered sugar (adjust to taste), 1 tbsp vanilla extract, 1/2 tsp cinnamon (plus extra 1/4 tsp, optional), pinch of salt, 16 oz cream cheese (softened, full fat)

Instructions

Make the Salted Caramel Sauce: Follow a salted caramel sauce recipe using sugar, butter, heavy cream, and salt. Let it cool completely, then store in the fridge until ready to use (up to 1 month).
Make the Candied Pecans & Pepitas: Line a baking sheet with parchment paper. In a medium saucepan over medium heat, combine brown sugar, water, cinnamon, and salt. Cook for 1-2 minutes until bubbling, stirring. Add pecans and pepitas, stir and cook for 2-3 minutes more to coat. Transfer to the baking sheet and let cool completely.
Make the Cake Batter: Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. In a large bowl, whisk together eggs, brown sugar, vegetable oil, maple syrup, vanilla extract, and pumpkin puree. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, allspice, and salt. Add dry ingredients to the wet and whisk just until smooth with no dry streaks.
Bake the Cake Layers: Divide the batter evenly among the prepared pans. Bake for 20-24 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool cakes in pans for 10 minutes, then invert onto wire racks to cool completely.
Make the Cinnamon Cream Cheese Frosting: In a large bowl, cream the softened butter for about 1 minute. Gradually add powdered sugar 2 cups at a time, mixing well between additions. Stir in vanilla extract, cinnamon, and a pinch of salt. Add cream cheese last to prevent frosting from becoming too soft or weepy. Adjust sweetness if desired. Chill if frosting is too soft.
Assemble the Cake: Place the first cooled cake layer on a cake stand or turntable. Secure with a dab of frosting. Spread 1 cup of frosting evenly over the layer. Pipe a border of frosting around the edge, then spoon 1/2 cup salted caramel sauce inside the border. Sprinkle 1/2 cup candied nuts on top. Repeat with the second layer. Chill 5-10 minutes to set. Add the final cake layer upside down for a flat top. Apply a thin crumb coat of frosting on the top and sides. Chill for 30 minutes.
Finish Frosting and Decorate: Spread the remaining frosting evenly over the cake using a cake scraper for smoothness. Slowly pour the remaining caramel sauce around the edge for a drip effect. Pipe frosting swirls on top and garnish with remaining candied pecans, pepitas, and a pinch of flaky sea salt. Chill for another 30 minutes or until set.
Serve: Slice and enjoy once the cake has chilled and set.

Tips & Variations

Make the caramel sauce and candied nuts up to two weeks ahead to save time on the day of assembly.
Use full-fat cream cheese and add it last to the frosting to avoid runny or weepy frosting.
Try dark brown sugar for a deeper flavor in both the cake and nuts.
For a quicker version, use a boxed pumpkin cake mix and follow the frosting and decoration steps.
Add brown butter to the frosting for a richer flavor if you have extra time.
Ensure the cake layers are completely cool before frosting to prevent melting.
An oven thermometer and kitchen scale improve baking accuracy and results.

Storage

Store leftover cake in an airtight container in the refrigerator for 3-4 days. To keep the cut parts fresh, press plastic wrap directly onto them before sealing. The cake tastes best after chilling for at least 30 minutes to let the frosting and caramel set. You can re-chill if frosting softens before serving again.

How to Serve

A three-layer brown cake with visible nuts and seeds inside, each layer separated by a light cream filling with caramel-colored drips running down the sides. The cake is covered in a smooth white cream frosting, topped with eight dollops of the same cream around the edge, each dollop decorated with pecans and green seeds. The cake is placed on a white pedestal cake stand, set on a white marbled surface with scattered pecans and seeds. In the background, there is a glass bottle of milk, a small jar of caramel sauce, and white mini pumpkins with caramel drizzle. A slice has been cut out, showing the moist texture inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead?

Yes, the salted caramel sauce and candied nuts can be made up to two weeks ahead and stored in the fridge. You can bake the cake layers a day in advance and assemble the cake on the day you plan to serve it.

Can I freeze this cake?

You can freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months. Thaw completely before frosting and assembling. Freezing a fully assembled and frosted cake is not recommended as the texture and appearance may suffer.

Ultimate Pumpkin Cake with Salted Caramel & Candied Pecans Recipe

Print Recipe

★★★★★

4.8 from 106 reviews

This ultimate pumpkin cake features stick-to-your-fork moist layers of spiced pumpkin cake filled with cinnamon cream cheese frosting, homemade salted caramel sauce, and crunchy candied pecans & pepitas. Perfectly layered and decorated, this fall dessert is ideal for Thanksgiving, Halloween, or any celebration needing a show-stopping seasonal treat.

Author: Ella
Prep Time: 1 hour 45 minutes
Cook Time: 37 minutes
Total Time: 2 hours 22 minutes
Yield: 12+ slices 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Salted Caramel Sauce

1 cup granulated sugar (210 grams)
6 tbsp salted butter, cubed (85 grams)
1/2 cup + 1 tbsp heavy cream (135 grams)
Pinch of flaky sea salt

For the Candied Pecans & Pepitas

1/4 cup + 2 tbsp brown sugar, packed (83 grams)
1 and 1/2 tbsp water
1 and 1/2 tsp cinnamon
1/2 tsp salt
1 cup pecan halves
1 cup pepitas (small roasted pumpkin seeds)

For the Pumpkin Cake

5 large eggs
1 and 3/4 cup + 2 tbsp brown sugar, packed (412 grams)
1 and 1/4 cups vegetable oil (273 grams)
2 tbsp real maple syrup (30 grams)
3/4 tsp vanilla extract
18.75 ounces canned pumpkin puree (one 15 oz can plus about 1/3 cup + 1 tbsp from another)
2 and 1/2 cups + 1 tbsp all-purpose flour (345 grams), spooned & leveled or weighed
2 and 1/2 tsp baking powder
1 and 1/4 tsp baking soda
1 tbsp + 1 tsp cinnamon
1 and 3/4 tsp nutmeg
1 and 1/4 tsp ground cloves
3/4 tsp ground ginger
3/4 tsp allspice
1/2 tsp salt

For the Cinnamon Cream Cheese Frosting

1 and 1/2 cups salted butter, softened at room temperature (340 grams)
7 and 1/2 cups powdered sugar, adjust to taste (863 grams)
1 tbsp vanilla extract
1/2 tsp cinnamon, plus 1/4 tsp extra to taste
Pinch of salt, to taste
16 ounces cream cheese, softened at room temperature (452 grams), full fat, block form

Instructions

Make the Salted Caramel Sauce: Follow the detailed caramel sauce recipe provided, cooking sugar, butter, and cream until smooth and caramelized. Add a pinch of flaky sea salt and let it cool completely. Store in the fridge up to one month until ready to use.
Make the Candied Pecans & Pepitas: Line a baking sheet with parchment paper. In a saucepan over medium heat, combine brown sugar, water, cinnamon, and salt. Cook for 1-2 minutes until bubbling. Stir in pecans and pepitas to coat evenly, continue cooking for 2-3 minutes stirring frequently. Spread onto prepared baking sheet and let cool completely to set.
Make the Cake Batter: Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. In a large bowl, whisk together eggs, brown sugar, vegetable oil, maple syrup, vanilla extract, and canned pumpkin puree until smooth. In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, spices (cinnamon, nutmeg, cloves, ginger, allspice), and salt. Gradually add dry ingredients to wet, whisking until just combined and smooth, ensuring no dry pockets.
Bake the Cake Layers: Divide the batter evenly between the three prepared pans. Bake for 20-24 minutes or until a toothpick inserted into the center comes out with moist crumbs but no wet batter. Let cakes cool in the pans for 10 minutes, then invert onto wire racks and cool completely.
Make the Cinnamon Cream Cheese Frosting: In a large bowl, cream the softened butter for about 1 minute until smooth. Add powdered sugar in batches (about 2 cups at a time) blending after each addition, using maple syrup to help incorporate. Mix in cinnamon, vanilla extract, and a pinch of salt. Add softened cream cheese last to help prevent frosting from becoming runny. Adjust cinnamon or sugar to taste. If frosting softens too much, chill in fridge for a firmer consistency.
Assemble the Cake: Place the first cake layer on a cake stand or turntable, secured with a small dab of frosting. Use about 1 cup of frosting to spread evenly over the layer with an offset spatula. Pipe a border of frosting around the edge, fill the inner space with 1/2 cup salted caramel sauce, then sprinkle 1/2 cup of candied pecans and pepitas. Add the second cake layer on top. Spread any excess frosting peeking through the edges to begin a crumb coat between the first two layers. Chill for 5-10 minutes to stabilize. Repeat the layering process with frosting, caramel, and nuts. Place the third layer upside down for a flat top and apply a thin crumb coat of frosting on the top and sides. Chill the entire cake for 30 minutes.
Final Frosting & Decoration: Apply remaining frosting smoothly on the top and sides using a cake scraper. Slowly pour remaining caramel sauce around the edges to create a drip effect. Pipe decorative frosting swirls on top with a piping bag and Wilton 1M tip. Garnish with remaining candied nuts and a pinch of flaky sea salt. Chill the fully assembled cake for at least 30 minutes before serving.
Serve & Store: Serve the cake chilled after setting. Store leftovers in an airtight container in the refrigerator for 3-4 days. For optimal freshness, cover the cut surfaces with plastic wrap before enclosing.

Notes

This cake is naturally dairy-free except for the frosting and caramel, which can be made dairy-free by using respective plant-based substitutes.
Dark brown sugar can be used instead of light brown sugar for deeper flavors.
Optionally omit salted caramel sauce and candied nuts for a simpler classic pumpkin cake with cream cheese frosting.
Use a pumpkin cake mix in a pinch for quick preparation and decorate with homemade elements.
Brown butter can be used in the frosting for enhanced flavor but is optional.
Allow the frosting to chill if it becomes too soft; never frost a warm cake.
Use an oven thermometer to ensure accurate baking temperature.
Use a kitchen scale to measure flour accurately to prevent dry cake.
Make caramel sauce and candied nuts in advance to break up the preparation steps.

Keywords: pumpkin cake, salted caramel, cinnamon cream cheese frosting, candied pecans, pepitas, fall dessert, Thanksgiving cake, Halloween cake, moist pumpkin cake, spiced pumpkin cake, layered cake