Caramel Pumpkin Spice Snack Cake


Fall Halloween High Altitude Thanksgiving | Published October 7, 2022 by Mimi Council

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This Caramel Pumpkin Spice Snack Cake is a moist and fluffy pumpkin spice cake and it's topped with a caramel buttercream that uses my homemade Caramel Sauce. I drizzle more caramel sauce on top and add chopped pecans for the best cake for fall!

If you're looking for more fall inspired cakes, check out my Salted Caramel Cake, Apple Cinnamon Cupcakes, or my Sourdough Pumpkin Spice Cupcakes.

caramel pumpkin spice snack cake, best fall cake

Why You'll Love This Recipe

Fall Vibes: Fall isn’t complete unless you make this Caramel Pumpkin Spice Snack Cake. This simple snack cake starts with a moist pumpkin spice cake is topped with a caramel buttercream that’s made with homemade Caramel Sauce, it’s drizzled with more caramel, and topped with pecans.

Simple One Layer Cake: This simple snack cake is so easy to make, as it’s just made in a 9 x 9-inch pan. This is the best cake for fall because it’s easy and delicious! The caramel icing is made with my homemade Caramel Sauce recipe. You can use the extra caramel sauce for dipping apples, drizzling on top of ice cream, or dipping cookies in.

Caramel Makes Everything Better: The best cake for fall is pumpkin spice, and this recipe just makes it better with the addition of caramel. This simple snack cake comes together quickly and bakes up moist and fluffy, thanks to the pumpkin. This Caramel Pumpkin Spice Snack Cake is perfect for any fall celebration!

caramel pumpkin spice snack cake, best fall cake

Ingredients

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

Homemade Dark Brown Sugar

Organic Valley Large Eggs

Chosen Foods Organic Avocado Oil

Organic Valley Sour Cream

Farmer's Market Organic Pumpkin Puree

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Frontier Co-Op Organic Pumpkin Spice

Organic Caramel Sauce

Organic Valley Heavy Whipping Cream

Florida Crystals Organic Powdered Sugar

caramel pumpkin spice snack cake, best fall cake

Tools Needed

Digital Food Scale

Stand Mixer

USA Pan 9 x 9-inch Baking Pan

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

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caramel pumpkin spice snack cake, best fall cake

Step by Step Instructions

Step 1

Preheat the oven to 350°F. Line a 9 x 9-inch baking pan with parchment paper.

Step 2

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and dark brown sugar. Mix on low until combined and there are no chunks of butter.

Add the egg, avocado oil, pumpkin puree, and sour cream. Mix on low until combined.

Add the flour, pumpkin spice, baking powder, and sea salt in that order. Mix on low until a smooth batter forms. Transfer to the prepared baking pan.

Step 3

Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan. (Be sure to check the Notes at the bottom of the recipe if you are baking at high altitude).

Step 4

To make the icing: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, heavy whipping cream, butter, and caramel sauce. Mix on low until combined, then speed mixer up to high and mix for 1 minute or until light and fluffy.

Step 5

Spread the icing over the top of the cake. Drizzle with more caramel sauce and top with crushed pecans. 

caramel pumpkin spice snack cake, best fall cake

FAQ's

What is the best square baking pan?

The best 9 x 9-inch square baking pan is by USA Pan. The little ridges in this aluminum pan really help air circulate and it gives the most even bake! Plus, I love the truly square edges in this pan as opposed to a glass pan.

Does caramel icing need to be refrigerated?

Yes, caramel icing needs to be refrigerated because caramel sauce contains cream which should be refrigerated. While caramel is heated at a very high heat, it can be left out for a day or two without problems. But, it’s always safe to store caramel icing in the fridge if you can.

How long is homemade caramel good for?

Homemade caramel will last for up to 1 month in the fridge. I like to store my homemade Caramel Sauce in a glass jar. You can easily take it out and let it sit at room temperature, or you can pop it in the microwave if you want to warm it up before serving.

What can I use caramel sauce for?

You can use the extra caramel sauce for so many things! Drizzle caramel on top of cookies, cupcakes, or brownies. Add caramel sauce into your coffee or hot chocolate. Dip apples in homemade caramel sauce. Drizzle caramel sauce on top of pancakes, waffles, or French toast. Drizzle caramel sauce on top of ice cream. The possibilities are endless when you have homemade caramel sauce.

What if I don't want to make my own caramel sauce?

If you don't want to make homemade Caramel Sauce, then King's Cupboard makes a really good organic caramel sauce that you can buy. You can use it just like you'd use my homemade Caramel Sauce in any recipe.

caramel pumpkin spice snack cake, best fall cake

Craving More?

caramel pumpkin spice snack cake, best cake for fall

Caramel Pumpkin Spice Snack Cake

Mimi Council
Caramel Pumpkin Spice Snack Cake is made in a 9×9-inch pan. This moist pumpkin spice cake is topped with caramel icing and pecans. This simple snack cake is the best cake for fall!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Makes 9 servings
Calories 519 kcal

Ingredients
 
 

Batter

Icing

Topping

Instructions
 

  • Preheat the oven to 350°F. Line a 9 x 9-inch baking pan with parchment paper.
  • To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and dark brown sugar. Mix on low until combined and there are no chunks of butter.
  • Add the egg, avocado oil, pumpkin puree, and sour cream. Mix on low until combined.
  • Add the flour, pumpkin spice, baking powder, and sea salt in that order. Mix on low until a smooth batter forms. Transfer to the prepared baking pan.
  • Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.
  • To make the icing: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, heavy whipping cream, butter, and caramel sauce. Mix on low until combined, then speed mixer up to high and mix for 1 minute or until light and fluffy.
  • Spread the icing over the top of the cake. Drizzle with more caramel sauce and top with crushed pecans.
  • Store in an airtight container in the fridge for up to 5 days.

Notes

Gluten Free — Replace the all purpose flour with 191 grams (scant 1 ¼ cups) gluten free flour blend.
High Altitude — Bake at 350°F for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 519kcalCarbohydrates: 72gProtein: 4gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 77mgSodium: 324mgPotassium: 95mgFiber: 1gSugar: 54gVitamin A: 2693IUVitamin C: 1mgCalcium: 59mgIron: 1mg
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