Ingredients
For the Cake
4 eggs (room temperature)
1 cup brown sugar, packed
1 cup vegetable oil
15 oz can pumpkin puree
1/4 cup salted caramel topping
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
For the Frosting
16 oz cream cheese, softened
1/2 cup salted butter, room temperature
1 tsp vanilla extract
2 cups powdered sugar
For Drizzling (Optional)
9 oz salted caramel topping (remaining from jar)
Extra salted caramel for individual slices (optional)
2 tbsp coarse salt (optional, for garnish)
Instructions
Prepare the Cake
Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan (or two 8-inch round pans).
In a large bowl, whisk eggs and brown sugar until smooth.
Add vegetable oil, pumpkin puree, and salted caramel topping. Mix until fully combined.
In a separate bowl, whisk flour, baking powder, baking soda, and pumpkin pie spice.
Gradually fold dry ingredients into wet ingredients until just combined. Do not overmix.
Pour batter into prepared pan and smooth the top.
Bake for 30–40 minutes (longer for deeper pans), or until a toothpick inserted in the center comes out clean.
Allow cake to cool completely before frosting.
2. Make the Frosting
Beat cream cheese and butter together until smooth and fluffy.
Add vanilla extract.
Gradually mix in powdered sugar until creamy and spreadable.
Assemble & FinishSpread frosting evenly over the cooled cake.
Drizzle salted caramel over the top.
Sprinkle lightly with coarse salt if desired.
Chill slightly before slicing for cleaner cuts.
- Prep Time: 20 minutes
- Cook Time: 35 minutes