This delicious Caramel Pecan Pumpkin Cake is topped with pumpkin spice caramel sauce & pecans. With this, fall just became your new favorite season.
This Caramel Pecan Pumpkin Cake makes even people who claim to hate anything made with pumpkin, like my husband, become fans. My recipe has layers of moist pumpkin cake, a creamy pumpkin filling, and a homemade pumpkin spice caramel sauce and pecans. Trust me, you will want to lick your plate clean.
I love fall because I can make any excuse to bake or cook with pumpkin. Pumpkin cupcakes, pumpkin bars, pumpkin pasta, pumpkin cider, soup, brownies, donuts… the list could go on. I love pumpkins for their bright, rich color and the fact that they are usually paired with nutmeg, cloves, and cinnamon, which sums up the taste of fall, right?
One of my favorite desserts made with pumpkin is my Chocolate Harvest Cake, but not everyone (gasp) loves chocolate. So, I made a few modifications by using my favorite pumpkin bar recipe, filling, and caramel recipe to make this delicious caramel pecan pumpkin cake.
It is just heavenly. The fact that my husband went back for seconds and begged me not to give any away was a sign to me that I had converted him to appreciate pumpkin and all its deliciousness.
I can’t wait for you to try this cake at a pumpkin patch or at home; you will surely enjoy it anywhere.
Love pumpkin? Check out my list of 50+ of the Best Pumpkin Recipes!
Pin to Pinterest.
Caramel Pecan Pumpkin Cake
Ingredients
Pumpkin Cake
- 4 eggs
- 1 cup canola oil
- 2 cups sugar
- 15 ounces pumpkin
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
Pumpkin Cream Filling
- 8 ounces cream cheese
- 1/3 cup canned pumpkin
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
Pumpkin Spice Caramel
- 1 cup pecans chopped
- 1/4 cup butter
- 1 cup brown sugar
- 2 tablespoon white granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 cinnamon stick
- 1/2 cup half-and-half or heavy cream
- 1 tablespoon vanilla
- pinch of salt
Instructions
Pumpkin Cake
- Pre-heat oven to 350 degrees. Grease two 9-inch round cake pans, with cooking spray and lightly dust with some flour, then set aside.
- Mix eggs, oil, sugar, and pumpkin in a large bowl. Sift remaining ingredients and add to the pumpkin mixture. Mix well and pour into greased jelly roll pan. Bake for 20-25 minutes.
- Remove from oven, and set on cooling racks until completely cooled. (I sometimes will stick mine in the fridge to speed up the process, and I like it cold too!)
Filling
- In a mixing bowl beat together cream cheese, pumpkin, sugar, and cinnamon until well combined and thick.
- Place one cake layer on a serving plate, I like to use a cake stand. Evenly spread the filling on top of the bottom layer, then add the second cake on top, set in the fridge while you prepare the caramel sauce to allow filling to set.
Pumpkin Spice Caramel Sauce
- Add all of the ingredients, except for pumpkin pie spice in a medium sauce pan, and heat over medium-low heat.
- Let it cook, while constantly whisking it, for about 5-7 minutes. That is until it starts to become thicker.
- Turn off heat, and whisk in the pumpkin pie spice, whisk until well combined.
- Allow sauce to cool and thicken 10 minutes before you drizzle it on the cake.
- Once it has slightly cool pour over cake and allow it to run down the sides. Pour from the center out, and then top with the chopped pecans.
Notes
Kids review: They loved this! Some picked off the pecans, but my husband gobbled them right up. The hubby loved it, too, and that even surprised him. He hates pumpkins, but I think I am starting to change that (yay!).
Sandra, this cake is GORGEOUS! Talk about a fall treat 🙂 I wouldn’t mind having a slice (or three) of it any day!
Thanks Amy!
Hi Sandra,
I’m not sure where to comment on this astoundingly delicious cake So I’ll do it as a reply. This recipe is big on ooey gooey dripping, mouth watering goodness. I just love the triple hitter of pumpkin, cream cheese and caramel all in one. So good!
This looks AMAZING! Thank you so much I am definitely going to try this, maybe a fun thing to bring for Thanksgiving to my in-laws 🙂 Glad I found your site from Polkadots on Parade. xoxo
So happy you came by, hope to see you again soon. xo San
oh my goodness that looks too good…
This cake looks AMAZING Sandra! I love how you combined pumpkin & caramel (my Fall favorites) into this yummy cake! Pinning! Thanks for sharing 🙂
Thanks for the pin! xo San
Hi Sandra, Your cake looks delicious and I love the combination of flavors.
Thanks so much for coming by and letting me know. Hopefully you can try it soon. xo San
Oh my deliciousness! I have got to make this for Thanksgiving. Yum. It looks so delectable. Thanks so much for sharing at Inspire Me Wednesday. Featuring you in this week’s issue.
I am so making it too for Thanksgiving! San
Congratulations on being featured on Wake Up Wednesday!
Check it out here – http://tanyaanurag.blogspot.com/2014/09/moghul-wuw-linky-party.html
I have a similar recipe but I love your addition of the pumpkin cream filling. Looks goregous and what a perfect fall dessert!
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and have a great weekend!
Miz Helen
Made this to bring to a Fall BBQ and everyone loved it!
Very easy to make and I followed the recipe as written.
Planning to add it to the Thankgsiving dessert list.
Thank you!
Seriously girl this cake is calling my name, loud and clear. Gorgeous photos! Pinned 🙂