Description
A moist, warmly spiced pumpkin sheet cake topped with rich salted caramel cream cheese frosting. This easy fall dessert serves a crowd and works beautifully for Thanksgiving, autumn parties, birthdays, or weekend baking.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup vegetable oil or canola oil
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 can (15 ounces) pumpkin puree
- 1/2 cup unsalted butter, softened
- 6 ounces full-fat brick-style cream cheese, softened
- 1/2 cup salted caramel sauce
- 2 to 3 cups powdered sugar
- 1 to 2 tablespoons heavy whipping cream, as needed
- 1 cup granulated sugar, for the caramel sauce
- 1/3 cup unsalted butter, cut into 5 pieces
- 1/2 cup heavy whipping cream, for the caramel sauce
- 1 teaspoon vanilla extract, for the caramel sauce
- 1/4 teaspoon coarse salt
Instructions
- Preheat the oven to 350°F. Grease and flour a 9-by-13-inch baking pan.
- Whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt in a medium bowl.
- Beat the vegetable oil, brown sugar, granulated sugar, eggs, vanilla extract, and pumpkin puree in a large bowl until smooth.
- Add half of the flour mixture and mix on low speed just until combined. Scrape down the bowl, add the remaining flour mixture, and mix until no dry streaks remain.
- Pour the batter into the prepared pan and spread it evenly into the corners.
- Bake for 35 to 40 minutes, or until the center springs back lightly and a toothpick inserted near the middle comes out clean or with a few moist crumbs.
- Place the pan on a wire rack and let the cake cool completely before frosting.
- To make the caramel sauce, add 1 cup granulated sugar to a large saucepan over medium heat. Whisk constantly as the sugar clumps and then melts into a smooth amber liquid.
- Carefully whisk 1/3 cup butter into the melted sugar until completely melted.
- Remove the saucepan from the heat and slowly whisk in 1/2 cup heavy whipping cream. Continue whisking as the mixture bubbles.
- Stir in 1 teaspoon vanilla extract and 1/4 teaspoon coarse salt. Let the caramel sauce cool completely.
- To make the frosting, beat 1/2 cup softened butter in a large bowl until smooth.
- Add the softened cream cheese and beat until creamy and fully combined.
- Mix in 1 1/2 cups powdered sugar, followed by 1/2 cup cooled salted caramel sauce.
- Add more powdered sugar, 1/2 cup at a time, until the frosting reaches the desired sweetness and spreading consistency.
- If the frosting feels too thick, beat in 1 to 2 tablespoons heavy whipping cream.
- Spread the caramel cream cheese frosting evenly over the completely cooled pumpkin cake.
- Cut the cake into 15 pieces and serve at cool room temperature or slightly chilled.
Notes
- Use pure pumpkin puree, not sweetened pumpkin pie filling.
- Measure the flour by spooning it into the measuring cup and leveling the top.
- Use full-fat brick-style cream cheese because spreadable tub cream cheese can make the frosting runny.
- Let the cake and caramel cool completely before making and applying the frosting.
- The caramel becomes extremely hot, so add the butter and cream carefully.
- Begin checking the cake after 35 minutes because oven temperatures and baking pans vary.
- For a thicker frosting, add more powdered sugar. For a softer frosting, add whipping cream 1 tablespoon at a time.
- Store the covered cake in the refrigerator for up to 5 days.
- Let refrigerated slices stand at room temperature for about 15 minutes before serving.
- Nutrition values are estimated per serving and may vary with the amount of powdered sugar and frosting used.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 47
- Sodium: 240
- Fat: 30
- Saturated Fat: 11
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 61
- Fiber: 2
- Protein: 5
- Cholesterol: 90