Spiced Pumpkin Cake with Caramel Cream Cheese Frosting


I will say one thing about this Spiced Pumpkin Cake with Caramel Cream Cheese Frosting:  My husband doesn’t usually like cake.  However, he finished the leftovers before I could get to them.  That was a first.

Spiced Pumpkin Cake with Caramel Cream Cheese Frosting

I made this beautiful cake for a Sunday dinner.  We had invited over some friends and they told me it may have been the best cake they have ever had.  Usually I would say that they are really flattering me with compliments….this time, it think it was the truth.  This cake is THE cake I will talk about when comparing all other cakes.

Spiced Pumpkin Cake with Caramel Cream Cheese FrostingSpiced Pumpkin Cake with Caramel Cream Cheese Frosting

I made the candied pecans on the top, and it was so so much easier than I had expected.  Who knew that all it took was one egg white, some sugar and cinnamon and you have candied nuts fresh out of the oven.  The kitchen was smelling really delicious.

I made extra candied pecans to keep on hand for salads and to put on top of quick breads.

Spiced Pumpkin Cake with Caramel Cream Cheese Frosting

Spiced Pumpkin Cake with Caramel Cream Cheese Frosting

Pumpkin Cake:

2 cups all purpose flour

2 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ½ teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground ginger

¼ teaspoon ground allspice

1 stick butter, softened (8 Tbsp)

1 ¼ cup packed brown sugar

¼ cup granulated sugar

2 eggs, beaten

½ cup heavy whipping cream

1 cup pumpkin puree (canned is just fine)

1 teaspoon vanilla extract


1. In a mixing bowl, cream together butter, and sugars until light and fluffy.

2. Add in eggs, whipping cream, pumpkin puree, and vanilla.  Mix just until combined.

3. In a separate bowl, sift together remaining dry ingredients.  Slowly add to mixer while mixing on low. Mix just until combined and not lumpy.  Scrape sides as needed.

4. Grease and flour two 9 inch round cake pans.  Divide batter in to pans and bake at 350 degrees for 30 minutes until done in center.

5. Let cakes cool in the pans for 10 minutes.  Remove cakes from pans and invert them on to a cooling rack.  Let cool completely before frosting.

Carmel Cream Cheese Frosting:

12 tablespoon butter divided, softened

½ cup + 1 tablespoon packed brown sugar

5 tablespoon heavy whipping cream

12 oz cream cheese, softened

1 teaspoon vanilla extract

1 ¾ cup powder sugar


1. Place 4 tablespoon butter and all of the brown sugar in to a sauce pan.  Cook over medium heat and stir constantly.

2. When the mixture begins to boil, turn off the burner and add the cream and stir until blended.  Voila!  You have caramel!  You didn’t know it was so easy did you.  Set aside to cool……wait, you better taste test it with your finger first.  Don’t drip any on your chin.  Ok, now let it cool.

3. Once the caramel is cool, set up your bowl and mixer.

4. Cream together remaining 8 tablespoon of butter and cream cheese on medium high speed until smooth.  Add the vanilla and stir until combined.

5. Gradually mix in the caramel sauce and the powder sugar alternately.  Mix until well combined.  Add extra powder sugar as needed to achieve thickness you like.

6. Spread ⅔ cup frosting between the cake layers and frost the top and sides of the cake with remaining frosting.  Top with toasted cinnamon pecans if you like. (recipe below)

7. Serve to all your friends and family.  They will be thanking you and liking their plates.  There will be no leftovers.

Toasted Cinnamon Pecans

1 cup crushed pecans

½ egg white

1 teaspoon cinnamon

2 tablespoon sugar

¼ teaspoon salt

1. Whip the egg white until soft peaks form.

2. Gently stir in pecans, sugar, and cinnamon.

3. Spread flat on to a cookie sheet lined with parchment paper.

4. Bake at 350 degrees for 20 minutes.  Revel in the smell lingering from the kitchen.

5. Once cool, break in to pieces and top your cake.  Use this same recipe to have candied pecans for salad or cinnamon rolls.

Liked my Spiced Pumpkin Cake with Caramel Cream Cheese Frosting? Try the Pumpkin Apple Spice Muffins

Did you make this recipe?
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↓↓↓ And don't forget to share this recipe with your friends and family! ↓↓↓


  1. I'm making the frosting and pecans for a bundt cake I just made. Am I reading this correct - one half of an egg white? Just checking, not sure how to halve one, may just use the whole thing? Thanks in advance for your response.

  2. Oh man!! Pumpkin desserts are my favorite! (Yes, even more than chocolate!) I will definitely be making this cake! My Elijah's birthday is in a few weeks...I may have to try it out for that!:)

  3. Kelly's 40th birthday would have been in October and she might just have enjoyed this more than her usual pumpkin pie, which she always requested. This will definitely be one I will make, XOXO

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