This Caramel Pecan Pumpkin Cake makes even people who claim to hate anything made with pumpkin, like my husband, become fans.
My recipe for Caramel Pecan Pumpkin Cake has layers of a moist pumpkin cake, a creamy pumpkin filling then topped off with a homemade pumpkin spice caramel sauce and pecans, trust me, you will want to lick your plate clean.
I love fall just for the fact I can make any excuse to bake or cook with pumpkin. Pumpkin cupcakes, pumpkin bars, pumpkin pasta, pumpkin cider, soup, brownies, donuts….the list could go on.
I love pumpkin for its bright, rich color and the fact that it is usually paired with nutmeg, cloves and cinnamon, which basically sums up the taste of fall, right?
One of my favorite deserts made with pumpkin, is my Chocolate Harvest Cake, but not everyone (gasp) loves chocolate. So I made a few modifications, by taking my favorite pumpkin bar recipe, filling and caramel recipe to make this delicious Caramel Pecan Pumpkin Cake.
It is just heavenly. The fact the my husband went back for seconds, and begged me not to give any away was a sign to me, I have converted him to appreciate pumpkin and all its deliciousness.
I can’t wait for you to try this cake, at a pumpkin patch or at home, you will be sure to enjoy it anywhere.
This Caramel Pecan Pumpkin Cake is layered with moist pumpkin cake, a creamy pumpkin filling, topped with a pumpkin spice caramel sauce and pecans, fall just became your new favorite season.
- Pumpkin Cake
- 4 eggs
- 1 cup canola oil
- 2 cups sugar
- 1 – 15oz can of pumpkin
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon ginger
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- Pumpkin Cream Filling
- 1 – 8 ounce package cream cheese
- 1/3 cup canned pumpkin
- ¼ cup sugar
- ½ teaspoon cinnamon
- Pumpkin Spice Caramel
- Pumpkin Spice Caramel Sauce recipe
- 1 cup pecans, chopped
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!)
Prepare filling while cakes are cooling.
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.
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
Kids review: They loved this! Some picked off the pecan but my husband gobbled them right up. The hubby loved it to, and that even surprised him as he hates really anything pumpkin but I think I am starting to change that (yay!).