The Most Splendid Caramel Pumpkin Sheet Cake

Caramel Pumpkin Sheet Cake- Tender, light, and fluffy spiced pumpkin cake layers, topped with a vanilla bean cream cheese frosting, and swirls of homemade caramel sauce. 

If you are wanting to make a quick and fast cake, but don’t really know where to start, you need to make this Caramel Pumpkin Sheet Cake. It takes no time at all and is seriously a crowd pleaser. You will have everyone talking about it for days to come. 

For more pumpkin and fall recipes, here are some of my top picks!

• The Most Spectacular Fall Biscoff Apple Cake
• The Greatest Pumpkin Snickerdoodle Cake
• The Most Delicious Pumpkin Coffee Cake Cookies
• Pumpkin Vanilla Chai Cake

Why this recipe works

• Pumpkin spice cake- The pumpkin spice in this cake uses ground cinnamon, ginger, nutmeg, and cardamom. 
• No decorating needed- Because this is made as a sheet cake, there is no decorating needed!
• Homemade caramel swirls- I topped the cake with fresh, homemade caramel sauce swirls. 
• Cream cheese frosting– This delicious frosting is made with cream cheese, vanilla bean paste, and some delicious butter. 
• Easy to make- This cake is so easy to make. It can be made by any level of baker! 
• Perfect fall recipe- If you are searching for a great fall recipe, look no further! This is it! 

Ingredients you will need

Here are some ingredients that you will need for this Caramel Pumpkin Sheet Cake that you may not have on hand. For a complete list of ingredients, check out the recipe card below. 

• Canned pumpkin puree- Make sure you get the canned puree, not the canned pumpkin pie filling. 
• Unsalted butter-  You will need butter for the cinnamon swirl as well as for the buttercream. As always, I used unsalted butter.
• Ground spices-  You will need cardamom, cinnamon, ginger, nutmeg, and pumpkin pie spice. 
• Light brown sugar-  I like light brown sugar, but feel free to use dark brown, if that is what you have on hand. 
• Eggs- I use large or extra large eggs. They need to be at room temperature, so pull them out a few hours before you start baking. 
• Heavy whipping cream- You will use this in the buttercream to make it creamy and smooth.
• Powdered sugar- Remember to always sift your powdered sugar to ensure you get a smooth buttercream.

Decorating Tips

First, use an offset spatula to spread all of the cream cheese frosting on top of the cake.

Next, add small dollops of caramel sauce to the cake. I placed mine randomly, but you can do it however you like. 

Now, use the same spatula and swirl the caramel into the cream cheese buttercream. Going slow really helps create those swirls.

Step by step- pumpkin cake layers 

Here is a detailed list on how to make and bake this Caramel Pumpkin Sheet Cake and the cream cheese frosting. For this recipe I used a kitchen aid with the paddle attachment. 

I used a 9×13 pan, that you can find here! This is one of my favorite brands. 

Step 1: Combine the dry ingredients. In a medium sized bowl, combine the flour, baking powder, cardamon, ground cinnamon, ginger, nutmeg, and salt. Set aside.

Step 2 Beat the sugar and eggs together. In a stand mixer fitted with the paddle attachment, cream the sugar and eggs on medium speed until they are light and fluffy. About 4 minutes.

Step 3: Mix in the oil. Add the oil and vanilla and beat on medium speed until fully incorporated, about 30 seconds. Add the pumpkin puree and mix until combined, about 30 seconds.

Step 4: Add the dry ingredients to the wet ingredients. With the mixer on the lowest speed, gradually add the dry ingredients to the pumpkin/egg mixture.

Step 5: Distribute to the pan . Evenly distribute the pumpkin batter to the prepped cake pan. With the back of a spoon, even out the batter to ensure it’s smooth for baking.

Step 6: Bake the cake. Bake for 30-35 minutes. Check the cake by inserting a toothpick. It’s done when it comes out with just a few moist crumbs on it.

Step 7: Let it cool. Let it completely cool in the cake pan. While the cake cools, I suggest making the caramel.

Step by step- caramel 

Step 1: Mix the water, sugar, and corn syrup. In a medium sized sauce pan, stir together the water, sugar, and corn syrup.

Step 2: Cook the mixture. On medium heat, bring the sugar mixture to a boil. The bubbles will start off fast and small, but once it starts caramelizing, the bubbles will slow down and become a little bigger. Do not touch or stir the mixture. That will cause crystallization.

Step 3: Let it boil. Let it boiluntil the mixture becomes caramelized and looks golden brown/auburn in color. This does take a few minutes, but once it starts turning brown, it’s easy to burn it, so keep an eye on it.

Step 4: Heat the cream. Put the cream in the microwave for 1 minute.

Step 5: Add the cream. Once the caramel has changed color and is ready for the cream, turn off the heat on the sugar mixture and add the warm cream. Mix the caramel mixture until evenly combined.

Step 6: Add the rest of the ingredients. Add the vanilla, salt, and butter and let it sit until the butter melts. Stir once the butter is melted.

Step by step- cream cheese frosting 

Step 1: Cream the butter and cream cheese. In the bowl of an electric mixer, combine the butter and cream cheese. Beat on medium speed for about two minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.

Step 2: Add the powdered sugar. With the mixer on low speed, add the powdered sugar, followed by the cream, vanilla bean paste, and a pinch of salt. Beat on low just until combined. With a rubber spatula, scrape down the sides of the bowl.

Step 3: Beat on medium for a few minutes. Turn the mixer up to medium-high speed and beat for about 3 to 5 minutes.

Step 4: Beat out the air pockets. With a rubber spatula or a wooden spoon, beat out all of the air pockets by hand for a smooth look.

FAQ

Can I make this into cupcakes?

Yes, this recipe will make 18-20 cupcakes. Reduce the baking time to 20-22 minutes. 

Can this be made into a layer cake?

Yes, you can make a four layer, 6 inch cake, or a three layer, 8 inch layer cake. You will need to double the frosting. 

Storing and Freezing

Store this Caramel Pumpkin Sheet Cake in the fridge covered in plastic wrap for up to 5 days. For best results, let the cake come to room temperature before serving and eating.

Freezing

You can freeze this for up to 6 months, if the cake is wrapped and completely airtight.

If you make this recipe, please make sure to rate and leave a review!

Here are a few more recipe that you might like and want to try!

• The Best Ever Chocolate Salted Caramel Cake
• Coconut Caramel Cake with Pecan Buttercream
• Gooey Cinnamon Roll Caramel Cake
• Famous Banana Caramel Cake with Brown Butter Frosting

Recipe

Caramel Pumpkin Sheet Cake

Molly Murphy

Tender, light, and fluffy spiced pumpkin cake layers, topped with a vanilla bean cream cheese frosting, and swirls of homemade caramel sauce.

5 from 12 votes

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Ingredients

 

US CustomaryMetric

 

1x2x3x

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
• 2 cups pumpkin purée not pumpkin pie filling
• 3 cups all-purpose flour
• 2 Tablespoons baking powder
• ½ teaspoon pumpkin pie spice
• ¼ teaspoon cardamon
• 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 measured and then sifted
• ¼ cup heavy whipping cream
• 1 teaspoon vanilla bean paste
• pinch of salt

Instructions

 

For the pumpkin cake

• Preheat your oven to 325 degrees. Spray a 9×13 metal pan on the bottom, line with parchment paper, and spray again. If you need to use metal binder clips to hold down the sides, remember to use metal, not plastic. Set aside.
• In a medium sized bowl, combined the flour, baking powder, cardamon, ground cinnamon, ginger, nutmeg, and salt. Set aside.
• In a stand sized mixer fitted with the paddle attachment, cream the sugar and eggs on medium speed until they are light and fluffy, about 4 minutes.
• Add the oil and vanilla and beat on medium until fully incorporated, about 30 seconds. Add the pumpkin puree and mix until combined, about 30 seconds.
• With the mixer on the lowest speed, gradually add the dry ingredients to the pumpkin/egg mixture.
• Evenly distribute the pumpkin batter to the prepped cake pan. With the back of a spoon, even out the batter to ensure it’s smooth for baking.
• Bake for 30-35 minutes. Check the cake by inserting a toothpick. It’s done when it comes out with just a few moist crumbs on it.
• Let it completely cool in the cake pan. While the cake cools, make the caramel.

For the caramel sauce.

• In a medium sized sauce pan, stir together the water, sugar, and corn syrup.
• On medium heat, bring the sugar to a boil. The bubbles will start off fast and small, but once it starts caramelizing, the bubbles will slow down and become a little bigger. Do not touch or stir the mixture. That will cause crystallization.
• Let the mixture boil until it becomes caramelized and looks golden brown. This does take a few minutes, but once it starts turning brown, it’s easy to burn it, so keep an eye on it.
• Put the cream in the microwave for 1 minute.
• Once the caramel is golden brown and ready for the cream, turn off the heat on the sugar mixture and add the warm cream. Mix the caramel mixture until evenly combined.
• Pour the mixture into a bowl. Add the vanilla, salt, and butter and let it sit until the butter melts. Stir, once the butter is melted.

For the cream cheese buttercream

• In the bowl of an electric mixer, combine the butter and cream cheese. Beat on medium speed for about 2 minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
• With the mixer on low, add the powdered sugar, followed by the cream, vanilla bean paste, and a pinch of salt. Beat on low just until combined. With a rubber spatula, scrape down the sides of the bowl.
• Turn the mixer up to medium-high speed and beat for about 3 to 5 minutes.
• With a rubber spatula or a wooden spoon, beat out all of the air pockets by hand for a smooth look.

Assembly

• You can leave the cake in the pan. Once it’s completely cool, you can frost the cake with the cream cheese frosting. Add dollops of caramel sauce to the frosted cake (you will only need about half of the caramel. Serve the other half on the side of each piece of cake). Swirl the caramel into the cream cheese buttercream. Serve at room temperature.

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