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Caramel Pecan Pumpkin Cake

This delicious Caramel Pecan Pumpkin Cake is topped with pumpkin spice caramel sauce & pecans. With this, fall just became your new favorite season.
Prep Time25 mins
Cook Time25 mins
Total Time1 hr
Course: Dessert
Servings: 16 slices
Calories: 372kcal
Author: Sandra


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


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!)


  • 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.


Recipe for filling from Chocolate Harvest Cake Better Home and Garden Magazine, November 2006


Calories: 372kcal | Carbohydrates: 60g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 58mg | Sodium: 184mg | Potassium: 271mg | Fiber: 1g | Sugar: 45g | Vitamin A: 3315IU | Vitamin C: 2.7mg | Calcium: 88mg | Iron: 1.6mg