This Caramel Pumpkin Sheet Cake is the ultimate fall dessert, combining the warm, spiced flavors of pumpkin with a creamy, rich caramel swirl and smooth cream cheese frosting. Every bite is a heavenly combination of moist pumpkin cake, velvety caramel, and a light, tangy frosting. The cake’s tender crumb and the balance of autumn spices make it perfect for cozy family gatherings or festive celebrations.
Why You’ll Love This:
This sheet cake is packed with warm spices like cinnamon, ginger, and nutmeg, making it a cozy and comforting dessert. The pumpkin puree adds moisture and depth of flavor, while the homemade caramel sauce gives it a rich, buttery sweetness. Topped with a luscious cream cheese frosting, this cake is not only delicious but also beautiful to serve. It’s a great make-ahead dessert that can be served straight from the pan, making it perfect for any occasion.
Perfect Occasion:
This cake is ideal for fall holidays like Thanksgiving, family gatherings, or any celebration where you want to impress with a show-stopping dessert. It’s a great crowd-pleaser and can easily be transported, making it perfect for potlucks or dessert buffets. Its flavors are reminiscent of the cozy, festive feelings that come with cooler weather and holiday celebrations.
Decoration Tips:
For a beautiful finish, drizzle extra caramel over the top of the frosted cake in a decorative pattern. You can swirl the caramel into the frosting for a marbled effect or create small pools of caramel for an indulgent look. Top with a light dusting of cinnamon or chopped nuts for added texture and flavor.
Ingredients for the Pumpkin Cake:
- 1 ¼ cups granulated sugar
- 1 cup light brown sugar (packed)
- 5 large eggs (room temperature)
- 1 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2 cups pumpkin purée (not pumpkin pie filling)
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon cardamom
- 3 teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
- 1 teaspoon nutmeg
- 1 teaspoon salt
For the Caramel Sauce:
- 1 cup granulated sugar
- ¼ cup water
- 3 tablespoons light corn syrup
- ¾ cup heavy cream
- 2 teaspoons pure vanilla extract
- 1 teaspoon salt
- 3 tablespoons butter
For the Cream Cheese Frosting:
- 1 cup unsalted butter (room temperature)
- 6 ounces cream cheese (room temperature)
- 4 cups powdered sugar (sifted)
- ¼ cup heavy whipping cream
- 1 teaspoon vanilla bean paste
- Pinch of salt
Instructions:
- Prepare the Pumpkin Cake:
- Preheat the oven to 325°F (165°C). Grease a 9×13-inch metal pan, line it with parchment paper, and spray it again. Set aside.
- In a medium-sized bowl, whisk together the flour, baking powder, cardamom, cinnamon, ginger, nutmeg, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, cream the granulated sugar, brown sugar, and eggs on medium speed until light and fluffy (about 4 minutes).
- Add the oil and vanilla, and mix for 30 seconds until fully incorporated. Mix in the pumpkin puree for another 30 seconds.
- Gradually add the dry ingredients to the wet mixture on the lowest mixer setting, mixing until combined.
- Pour the pumpkin batter into the prepared pan and smooth the top with the back of a spoon. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cake cool completely in the pan.
- Make the Caramel Sauce:
- In a medium saucepan, combine the sugar, water, and corn syrup. Bring the mixture to a boil over medium heat without stirring. Allow the mixture to cook until it turns a golden brown caramel color, watching closely to prevent burning.
- Warm the heavy cream in the microwave for about 1 minute. Once the caramel reaches the desired color, turn off the heat and carefully pour in the warm cream. Stir until smooth.
- Add the vanilla, salt, and butter to the caramel and stir until the butter has melted. Set the caramel aside to cool.
- Make the Cream Cheese Frosting:
- In the bowl of an electric mixer, beat the butter and cream cheese on medium speed for 2 minutes. Scrape down the sides and beat for another 2 minutes.
- Add the sifted powdered sugar, heavy cream, vanilla bean paste, and a pinch of salt. Mix on low speed until combined, then increase to medium-high speed and beat for 3-5 minutes until light and fluffy.
- Use a spatula or spoon to beat out any air pockets for a smooth, creamy finish.
- Assemble the Cake:
- Once the cake has completely cooled, frost it with the cream cheese frosting. Drizzle dollops of caramel sauce over the frosted cake and swirl it gently with a knife or spoon to create a marbled effect. You’ll only need about half of the caramel; serve the rest on the side with each slice.
- Serve the cake at room temperature and enjoy!
Enjoy this rich and festive caramel pumpkin sheet cake with friends and family!