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!
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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!).
Are you kidding me right now!?! This look divine!!!! I may have just drooled on my keyboard!
This looks so moist – I think I can smell it! I love pumpkin and caramel together… pinning!
this is wonderful! pumpkin caramel and pecans is heaven!
Oh yummm. It feels like fall here today for the first day this year and this pie would be perfect!!
This is one scrumptious and delicious cake, the fall flavors are just perfect!
I love all fall recipes I’m starting to see! This looks like a delicious treat!!
Wow! This looks so delicious. I’ve printed this recipe out to pass along to my mother in law, she is going to love this.
I’m soo glad pumpkin season is here. That cake looks perfect – moist and fluffy and the caramel sauce is gorgeous.
so many of my favorite ingredients in one recipe!
Uh Oh! I’m not a huge pumpkin fan, but may have to try this one! Since its about to be fall and all. It looks incredible!
Pecans and pumpkins both have such rich, earthy flavors! I’m sure they go amazing together!
I love pumpkin, this cake is so decadent and love the cream filling!
This looks SO good! Perfect for fall too 🙂
Oh man Sandra. This is AWESOME! Perfect for a September weekend. Great recipe!
Oh my gorgeous! This cake sounds amazing and with photos to match. I would definitely love a slice (or two) with ice cold Diet coke.
Confused on the Pumpkin Caramel Pecan Cake..or am I missing something? What is the Jelly Roll pan for in recipe above? I thought this was a layer cake as further recipe states to use 2 round cake pans. It sound delicious, but wanted to check as was planning on a layer cake. Maybe somewhere I am not reading it right. Please answer by email. Thanks so much and happy holidays. Thres (as often called)
The directions mention using a jelly roll pan. Am I correct that this is a mistake? Thank you!
Thank you – this made my night.
Loved it! Made it last night and all the ladies in my office asked for the recipe!! This will be a go to in my recipe box!