Ingredients

4 eggs (room temperature)

1 cup brown sugar (packed)

1 cup vegetable oil

15 oz can pumpkin puree

1/4 cup salted caramel topping

2 cups all purpose flour

2 tsp baking powder

1 tsp baking soda

2 tsp pumpkin pie spice

16 oz cream cheese (softened)

1/2 cup salted butter (room temperature)

1 tsp vanilla extract

2 cups powdered sugar

9 oz jar salted caramel topping (remainder of the 11 oz jar)

4 oz salted caramel topping to drizzle each slice (optional)

2 tbsp coarse salt to sprinkle each slice (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13 inch glass baking pan to prevent sticking.

Step 2: In a large bowl, beat the eggs and brown sugar together on medium-high speed for 1 to 2 minutes until well combined.

Step 3: Slowly drizzle in the vegetable oil while continuing to beat the mixture.

Step 4: Reduce the mixer speed to medium and beat in the pumpkin puree and 1/4 cup salted caramel topping until fully incorporated.

Step 5: Lower the speed to low and gradually add the flour, baking powder, baking soda, and pumpkin pie spice. Mix until just combined, scraping the sides and bottom of the bowl to ensure even mixing.

Step 6: Pour the batter into the prepared pan and spread evenly.

Step 7: Bake for 34 to 36 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Remove the cake from the oven and let it cool for about 10 minutes.

Step 9: Poke holes all over the warm cake using the handle of a thin spoon or a pencil-sized utensil.

Step 10: Pour the remainder of the salted caramel topping (about 9 oz) evenly over the cake, allowing it to seep into the holes.

Step 11: Let the cake cool completely before frosting.

Step 12: For the frosting, beat the softened butter and cream cheese on medium-high speed until smooth, about 2 minutes.

Step 13: Lower the mixer speed to low and gradually beat in powdered sugar and vanilla extract until combined.

Step 14: Increase the speed back to medium-high and beat for 3 to 4 minutes, until the frosting is light, fluffy, and smooth.

Step 15: Spread the frosting evenly over the cooled cake, making sure it is fully covered.

Step 16: Optional: drizzle each slice with additional salted caramel topping and sprinkle lightly with coarse salt before serving.

Tips & Variations

Use room temperature eggs and cream cheese for smoother batter and frosting consistency.

Swap pumpkin pie spice with a combination of cinnamon, nutmeg, and cloves if you prefer a customized spice blend.

Add chopped toasted pecans or walnuts on top for added texture and a nutty flavor.

For a less sweet option, reduce the amount of caramel topping or skip the drizzle and salt garnish.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices that will alter the cake’s flavor and texture.

How do I prevent the cake from drying out?

Make sure not to overbake the cake and keep it tightly covered in the refrigerator. The salted caramel topping adds moisture, so don’t skip that step.