Pumpkin Cake With Caramel Frosting

October is always such a pretty month here in West Michigan and also provides a lot of fun family activities at local orchards.  Robinette’s Apple Haus & Winery offers a lot of fun activities such as horse-drawn hayrides, u-pick apples, wine tastings and a corn maze.  Also, their donuts are absolutely amazing.

The two photos below are ones I took at Robinette’s a couple of weeks ago.  The giant pumpkin this year weighs 1,500 pounds and is for sale for $500.  Needless to say I didn’t buy any of the giant pumpkins but it is fun to see them.

The Pumpkin Cake in this post is an easy cake to make and uses canned Libby Pure Pumpkin.  No need to carve a pumpkin for this recipe.  This cake is a single layer cake with a caramel frosting and sprinkled with flaky sea salt. It is easy to make and so delicious with the pumpkin flavor shining through.

Pumpkin Cake with Caramel Frosting

  • Servings: 8
  • Difficulty: easy
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1 1/2 cups all purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter (8 tablespoons), melted and cooled for 5 minutes
3/4 cup granulated sugar
1/2 cup light brown sugar
3 large eggs
1 1/3 cups pumpkin puree
1 teaspoon vanilla extract

1/4 cup half and half or milk
12 Kraft caramels, unwrapped
1/2 cup light brown sugar
1 teaspoon vanilla extract
6 tablespoons butter, very soft
2 1/4 cups powdered sugar

Flaky Sea Salt

Preheat the oven to 325 degrees F.

Spray an 8-inch round cake pan with 2-inch sides with baking spray.  Line the cake pan with a round of parchment paper and set aside.

In a medium sized bowl, whisk the flour, pumpkin pie spice, baking soda, baking powder, and salt together.  Set aside.

In a large mixing bowl, add the melted butter, granulated sugar, and brown sugar and beat with a hand mixer to combine.  Add the eggs, pumpkin puree and vanilla.  Beat again until well combined.

Gradually beat in the flour mixture until well combined and no lumps remain.  Pour the batter into the prepared baking pan and smooth the top.  Bake for 45 to 50 minutes, or until a cake tester inserted into the center comes out clean.

Cool the cake for 10 minutes in the pan, then turn out onto a wire cooling rack to cool completely before frosting.

Combine the half and half, unwrapped caramels and brown sugar in large-size, microwave-safe bowl.  Microwave on high 1 to 2 minutes, or until caramels are melted and the mixture is smooth.  Stir at 30-second intervals.

Add the vanilla and stir to combine.  With a hand mixer, beat in the soft butter and powdered sugar until combined.  Continue beating until the frosting is smooth and spreadable.  Frost the cake using an offset spatula.  Sprinkle the top of the cake with flaky sea salt and decorate as desired.  


1.  A 9-inch cake pan can be used if you don’t have an 8-inch with 2 inch sides.
2.  Recipe adapted from the cafe sucre farine.  Check out their blog for elegant but easy recipes.

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