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
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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
Nate says
Where’s the brown sugar go?
Molly Murphy says
it goes with the granulated sugar!
Thanks!
Megan says
This cake is unbelievable! Favorite fall dessert to date
Molly Murphy says
Wow, so glad to hear that!
Thanks Megan!