This delicious Caramel Pecan Pumpkin Cake is topped with pumpkin spice caramel sauce & pecans. With this, fall just became your new favorite season.
Prep Time 25 minutesminutes
Cook Time 25 minutesminutes
Total Time 1 hourhour
Servings 16slices
Calories 372kcal
Author Sandra
Ingredients
Pumpkin Cake
4eggs
1cupcanola oil
2cupssugar
15ouncespumpkin
2cupsflour
2teaspoonsbaking powder
1teaspoonbaking soda
2teaspoonscinnamon
1/2teaspoonginger
1/2teaspooncloves
1/2teaspoonnutmeg
Pumpkin Cream Filling
8ouncescream cheese
1/3cupcanned pumpkin
1/4cupsugar
1/2teaspooncinnamon
Pumpkin Spice Caramel
1cuppecanschopped
1/4cupbutter
1cupbrown sugar
2tablespoonwhite granulated sugar
1teaspoonpumpkin pie spice
1cinnamon stick
1/2cuphalf-and-half or heavy cream
1tablespoonvanilla
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
Recipe for filling from Chocolate Harvest Cake Better Home and Garden Magazine, November 2006