Super moist pumpkin cake layers frosted with cream cheese frosting and filled with graham cracker crumbs and homemade salted caramel sauce. It captures the flavors of a caramel pumpkin cheesecake, reimagined as a layered cake.
I originally made these delightful pumpkin cheesecake cupcakes and always meant to transform the concept into a full layer cake. This recipe layers moist pumpkin cake with silky cream cheese frosting, crunchy graham cracker crumbs and a rich homemade salted caramel to create a dessert that tastes like caramel pumpkin cheesecake, only taller.
Why you’ll love this pumpkin cake
- Layers and texture make this cake special: tender pumpkin cake, smooth cream cheese frosting, crunchy graham cracker crumbs and house-made salted caramel combine for a balanced, multi-textured dessert.
- The pumpkin cake is versatile — serve it simply with cream cheese frosting, or layer it with the graham crackers and caramel for a more indulgent presentation.
- The recipe scales to different pan sizes and adapts easily for dietary needs such as gluten-free or dairy-free substitutions.
If you like fall baking, try other seasonal favorites like apple cider or cinnamon cupcakes, or explore my caramel and maple-inspired cakes for more cozy flavors.
Ingredients
- Flour: All-purpose flour is used here. A digital scale is recommended for accuracy. A 1:1 gluten-free flour substitute also works.
- Baking powder & baking soda: Both help the cake rise, especially with dense ingredients like pumpkin.
- Sugar: This recipe uses light brown sugar and granulated sugar in the cake, granulated sugar for the caramel and powdered sugar for the frosting.
- Oil: Use a neutral oil such as canola or vegetable oil. Olive oil will work but may add flavor.
- Eggs: Large eggs at room temperature.
- Pumpkin: Canned pumpkin puree (not pumpkin pie filling) is convenient and consistent.
- Spices: Cinnamon, nutmeg, cloves and ginger — or substitute 2 tablespoons of pumpkin pie spice.
- Cream cheese: Full-fat cream cheese, softened at room temperature for a silky frosting.
- Butter: Unsalted and at room temperature is best for frosting and caramel.
- Heavy cream: Used in the caramel and a small amount in the frosting. Use room temperature cream for caramel and add cream slowly to frosting to avoid splitting.
Step-by-Step Instructions
Pumpkin Cake
Step 1 — Wet ingredients: Whisk eggs, granulated sugar, light brown sugar, oil and pumpkin until smooth and well combined.
Step 2 — Dry ingredients: Whisk together flour, baking powder, baking soda, spices and salt, then fold into the wet mixture until combined.
Step 3 — Divide batter: Distribute the batter among prepared cake pans. The photos show three layers, but the batter is enough for four 6-inch pans.
Step 4 — Bake: Bake for 25–30 minutes, until the edges pull away slightly and the center springs back. Cool completely before frosting and assemble.
Salted Caramel Sauce
Step 1: Heat granulated sugar and water in a saucepan, swirling until the sugar dissolves and the mixture reaches a light amber color. Remove from heat once amber.
Step 2: Stir in the butter until combined, then whisk in the heavy cream until smooth. Leave any crystallized sugar on the pan edge behind rather than stirring it in.
Step 3: Transfer to a heatproof bowl, whisk in salt and vanilla, then cool to room temperature or chill before using.
Cream Cheese Frosting
Step 1: Beat room-temperature butter until pale, then add softened cream cheese and beat until combined.
Step 2: Add powdered sugar and a tiny pinch of salt, mixing on low until incorporated. Increase speed and beat until smooth and no longer gritty.
Step 3: Drizzle in 30–45 mL heavy cream and vanilla, then beat briefly until silky and spreadable.
Assemble
Step 1: Place the first cake layer on a flat surface and spread a thin layer of frosting. Pipe a frosting border around the edge to hold the filling.
Step 2: Fill the border with crushed graham crackers and a generous drizzle of salted caramel. Repeat for each layer. Chilling the cake between layers helps stability.
Step 3: Chill the fully assembled cake until firm, then frost the outside with the remaining cream cheese frosting. Use a cake scraper to create a natural rim at the top, fill with more caramel and sprinkle with graham cracker crumbs.
How to Frost/Decorate this Pumpkin Cake
The exterior is finished with cream cheese frosting for flavor, though cream cheese can be harder to pipe and decorate with. If you want more intricate decorating, consider a stable buttercream (Swiss meringue or American buttercream) over or in place of the cream cheese layer.
One approach is to assemble the cake using the cream cheese frosting for flavor and then add a thin layer of pipeable buttercream once the cake has chilled. For sturdy decorating, Swiss meringue buttercream or American buttercream work well.
Frequently Asked Questions
Canned pumpkin puree is convenient and consistent; use a brand like Libby’s. Do not use pumpkin pie filling.
This batter works for several configurations:
– Four 6-inch pans (recommended).
– Two or three 8-inch pans (three yields thinner layers).
– Two 9-inch pans.
– One 9×13 or 10-inch pan (poke holes and pour caramel over before frosting).
Yes. A 1:1 gluten-free flour substitute works well in this recipe.
Yes. Use dairy-free cream cheese, vegan butter and a dairy-free cream alternative for the caramel.
How to store this pumpkin cake
Store covered in the refrigerator because of the cream cheese frosting. Serve chilled or bring to room temperature before serving for a softer texture. For longer storage, freeze well-wrapped portions and thaw a few hours before serving.
How to freeze cake
Freeze whole cakes or slices in an airtight container or wrapped in plastic wrap and placed in a freezer bag. Chill first so frosting sets and doesn’t smear. Freeze up to a couple of months and thaw before serving.
Thanks for reading. If you try the pumpkin cake I’d love to hear how it turns out — please leave a review or comment with questions.
Happy baking!
Love, B
Layer Cakes