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Caramel Pumpkin Sheet Cake, light yet moist cake topped off with the best cream cheese frosting and drizzled with pumpkin spice caramel sauce. The perfect fall recipe!
This Caramel Pumpkin Sheet Cake, there really are no words for it…how about swoon. That is the word that I will use to describe this cake. It is absolutely amazing and irresistible.
Fall is in full swing! Or, that just might be my cinnamon pumpkin candle talking but to me it is FALL! So, naturally, that means I have been baking up all kinds of fall goodies.
I love the fall and holiday recipes the best out of all the baking, the flavors, the fun creations, just everything about them makes it so fun to bake this time of year.
One fall staple dessert you absolutely need is this Pumpkin Sheet Cake. Obvious, you know me, I had to kick it up a notch with a heavenly cream cheese frosting and pumpkin spice caramel sauce.
I know you are feeling the fall vibes now too, aren’t you?! Trust me, this is the one pumpkin recipe worth making, everyone will fall in love with it, at least that is what happens around here.
This is one of my most requested pumpkin recipes and for good reason! Everything works so well together and you will just be coming back for more.
Some of my other favorite pumpkin recipes we have on our site include: Pumpkin Cream Cheese Muffins, Pumpkin Cheesecake and Pumpkin Cinnamon Rolls.
Why this recipe works:
- With a homemade caramel sauce, you get a nice little pumpkin spice.
- This is completely homemade with pantry staple ingredients.
- It serves a crowd so no one will go hungry.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
All-purpose flour
Baking soda
Pumpkin pie spice
Fine sea salt
Pumpkin puree
Granulated sugar
Vegetable oil
Eggs
Cream cheese
Unsalted butter
Vanilla extract
Powdered sugar
Heavy whipping cream
Light brown sugar
Corn syrup
HOW TO MAKE CARAMEL PUMPKIN SHEET CAKE:
Cake:
- Preheat the oven to 350°F degrees. Spray a 17×11 baking sheet with baking spray, set aside. In a medium-sized bowl stir together the flour, baking soda, pumpkin spice, and salt, set aside.
- Place the pumpkin, granulated sugar, oil, and eggs into a large bowl. Whisk until combined. Slowly stir the dry ingredients into the wet until just combined, with no dry patches.
- Pour mixture into the prepared baking sheet. Bake for 18-20 minutes until a toothpick inserted into the center comes out clean. Place on a wired rack and let cool completely.
Cream Cheese Frosting:
- Cream the cream cheese and butter together in a large bowl with an electric hand mixer until smooth.
- Add the vanilla, mix to combine. Add the powdered sugar in ½ Cup at a time until fully incorporated. Scrape down the sides. Whip the frosting for 2 minutes on medium-high speed until light and fluffy.
- Once the cake is cooled, frost the top of the sheet cake.
Pumpkin Spice Caramel Sauce:
- Place the heavy cream, sugar, brown sugar, pumpkin spice, butter, corn syrup, baking soda, and salt into a medium-sized saucepot. Bring to a boil over medium-high heat, reduce to low. Stir occasionally. Simmer on low for 6 minutes. Take off the heat, add in the vanilla, let cool slightly.
- Drizzle over the cake while it is still warm, enjoy!
CAN I USE PUMPKIN PIE FILLING?
No, this has a different texture and is already spiced as it is ready to be used for baking in pies. You will want to make sure to use pure pumpkin puree in this recipe.
DO I HAVE TO USE CREAM CHEESE FROSTING?
While we absolutely love the pairing of cream cheese and pumpkin you can use a regular buttercream for this cake.
You can also use canned frosting if you’d like to cut down on time instead of making your own frosting. Just make sure that you buy enough to cover the whole cake.
HOW TO STORE:
Since this cake has a cream cheese frosting it must be refrigerated. Any cakes or baked goods that contain cream cheese need to be kept cool.
I would store this in the pan wrapped in plastic wrap or foil and place this in the refrigerator. It should last for up to 4-5 days.
You can also freeze this Caramel Pumpkin Sheet Cake! Just let the cake cool completely and then again wrap in plastic wrap and foil (do not frost or glaze) and place in the freezer.
This should freeze for up to 2 months, you can defrost at room temperature and then frost and drizzle when ready to serve.
TIPS AND TRICKS:
- This can be frozen, see my storage tips above.
- You do not need to drizzle the cake with the homemade sauce, you can drizzle each slice individually.
- Regular caramel will work perfectly but the recipe I give is highly recommended.
- Make sure your cake is cooled completely before you frost this cake.
- This makes a large batch and will serve a crowd.
If you want a delicious fall cake then you need to bake up this Caramel Pumpkin Sheet Cake, you won’t regret it!
If you like this recipe you might also like:
If you’ve tried this CARAMEL PUMPKIN SHEET CAKE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Caramel Pumpkin Sheet Cake
Ingredients
Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon fine sea salt
- 15 oz pure pumpkin puree
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 eggs
Cream Cheese Frosting:
- 4 ounces cream cheese softened
- 4 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Pumpkin Spice Caramel Sauce:
- 6 tablespoon heavy whipping cream
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- ½ teaspoon pumpkin pie spice
- 4 tablespoons unsalted butter
- 1 tablespoon corn syrup
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla
Instructions
Cake:
- Preheat the oven to 350°F degrees. Spray a 17x11 baking sheet with baking spray, set aside. In a medium-sized bowl stir together the flour, baking soda, pumpkin spice, and salt, set aside.
- Place the pumpkin, granulated sugar, oil, and eggs into a large bowl. Whisk until combined. Slowly stir the dry ingredients into the wet until just combined, with no dry patches.
- Pour mixture into the prepared baking sheet. Bake for 18-20 minutes until a toothpick inserted into the center comes out clean. Place on a wired rack and let cool completely.
Cream Cheese Frosting:
- Cream the cream cheese and butter together in a large bowl with an electric hand mixer until smooth.
- Add the vanilla, mix to combine. Add the powdered sugar in ½ Cup at a time until fully incorporated. Scrape down the sides. Whip the frosting for 2 minutes on medium-high speed until light and fluffy.
- Once the cake is cooled, frost the top of the sheet cake.
Pumpkin Spice Caramel Sauce:
- Place the heavy cream, sugar, brown sugar, pumpkin spice, butter, corn syrup, baking soda, and salt into a medium-sized saucepot. Bring to a boil over medium-high heat, reduce to low. Stir occasionally. Simmer on low for 6 minutes. Take off the heat, add in the vanilla, let cool slightly.
- Drizzle over the cake while it is still warm, enjoy!
Notes
- This can be frozen, see my storage tips above.
- You do not need to drizzle the cake with the homemade sauce, you can drizzle each slice individually.
- Regular caramel will work perfectly but the recipe I give is highly recommended.
- Make sure your cake is cooled completely before you frost this cake.
- This makes a large batch and will serve a crowd.
Nutrition
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Now this is my kind of recipe! Even though it’s still kinda warm here, I’m totally ready for the Fall vibes to arrive. I’m thinking a nice slice of this cake needs to make it’s way to my kitchen counter soon! Thanks for sharing! #client
I can’t wait to try this I need to measure my pans though to see if I have that size pan ?!
As I was reading it I thought I’m gonna have to double that frosting I shall make it this weekend thank you again !! I love your recipes
Thanks so much, Laura, this one is definitely a keeper!!
This recipe is a winner! I took it to a potluck and got a lot of compliments on how good it is. Will definitely be making this again and again.