Caramel Pumpkin Spice Snack Cake
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 swirl it around for that perfect caramel swirl combined with the best fall cake!
If you're looking for more fall cake recipes, check out my Salted Caramel Cake, Apple Cinnamon Cupcakes, Maple Spice Cake with Brown Sugar Frosting, or Sourdough Pumpkin Spice Cupcakes With Cream Cheese Frosting.
A Quick Look At The Recipe
- Recipe Name: Caramel Pumpkin Spice Snack Cake
- Ready In: 50 minutes
- Makes: 9 servings
- Main Ingredients: butter, pumpkin puree, dark brown sugar, pumpkin spice
- Flavor Profile: cozy pumpkin spice with deep brown sugar and rich caramel swirl
- Dietary Info: no seed oils, gluten free swap available
- Difficulty: Medium
- Why You’ll Love It: easy yet decadent fall cake
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Why You'll Love This Recipe
- Cozy Vibes: This pumpkin spice cake has all the cozy vibes of fall along with the comforting sweet flavor of caramel in every bite!
Pumpkin Spice Cake: This simple snack cake starts with a moist pumpkin spice cake. Using pumpkin in cakes makes them incredibly moist and fluffy! - Caramel Lovers: This fall cake is topped with a caramel buttercream that’s made with Homemade True Caramel Sauce, and then it’s drizzled with more caramel swirls for a dreamy caramel topping! If you love caramel, also check out Homemade Chewy Coffee Caramel Candies.
- Simple One Layer Cake: This easy snack cake is so simple to make, as it’s just made in a 9×9-inch pan making it a quick and easy no fuss cake.
If you love caramel but want to participate in the flavors of fall, this Caramel Pumpkin Spice Snack Cake is the perfect marriage of flavors! Perfectly cozy pumpkin cake is topped with a creamy caramel frosting and big swirls of caramel. If I had this cake on my menu at my bakery, I know it would have become a best seller during the fall!
If you are new to cake baking or a beginner, this is a wonderful recipe to make as it's a simple one layer snack cake. And, if you're a pro, this is a quick and easy recipe to make for a party. If I were hosting a fall dinner party, this is what I'd serve along with this cake!
- Appetizers: Roasted Red Pepper Hummus With Purple Garlic, Organic French Baguettes With Instant Yeast, and Brown Butter Pumpkin Spice Popcorn
- Dinner: Slow Cooker Pumpkin Stew or Slow Cooker Beef Brisket Stew
- Cocktail: Sparkling Apple Cider Bourbon
- Dessert: This cake and Double Chocolate Pumpkin Cookies as I always like to have something chocolate and something without chocolate to please everyone!
Ingredients
- Brown Sugar: I use Homemade Dark Brown Sugar for a rich flavor that pairs so well with pumpkin spice. You can also use store bought as well.
- Avocado Oil: I use a little organic avocado oil to make this organic cake extra moist. You can also use EVOO or even canola oil if you prefer.
- Sour Cream: This makes the cake super soft and moist. If you don't have sour cream, Greek yogurt is a great substitute.
- Pumpkin: I use organic pumpkin puree, which makes this cake super tall and fluffy.
- Pumpkin Spice: I use Homemade Pumpkin Pie Spice Mix, but store bought also works.
- Caramel Sauce: I use my homemade Homemade True Caramel Sauce, but if you want to buy it you can. However, homemade is truly going to take this cake over the top!
- Heavy Whipping Cream: This makes the caramel frosting extra rich and creamy. You can also use milk if you don't have this.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips for Caramel Pumpkin Spice Snack Cake
- Always use a digital food scale for the best results.
- I use my Homemade True Caramel Sauce here, which I like to make the day before baking this cake. You can use store bought if you prefer, but there really is nothing better than this caramel, trust me!
- I'm using a 9-inch square pan here, but a 9-inch round pan also works too!
- Always test to ensure your cake is done before removing it from the oven. As if it's not done, it can sink in the middle. The best way to test this is to poke the center with a toothpick (or a chopstick or butter knife) to ensure it comes out dry and not wet. If it's wet, bake for a few more minutes.
- Allow the cake to cool completely before frosting it, this is essential to ensure the frosting doesn't melt into the cake.
- Store in an airtight container or under a cake dome so it stays fresh.
- 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.
How to Make Caramel Pumpkin Spice Snack Cake
- Preheat the oven to 350°F. Line a 9×9-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. (Be sure to check the Notes at the bottom of the recipe if you are baking at high altitude).
- To make the icing: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), 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 swirl it around. If you want to add nuts, pecans are great with this cake!
Ways to Use Leftover Pumpkin
While I love baking with pumpkin, I hate having leftover pumpkin after a bake that just sits in the fridge! But, don't worry, I got you covered with more amazing ways to use up that leftover pumpkin and reduce food waste while getting delicious treats in the process. Try some of my favorite ways to use pumpkin.
- Pumpkin Spice Latte Protein Brownies are a great bake to have on hand for a sweet snack that can replace your protein bar as this recipe has 9 grams of protein per brownie!
- Stock your freezer with Healthy Pumpkin Waffles With Bone Broth or Buttermilk Pumpkin Waffles for cozy waffles you can just pull out and reheat anytime.
- Make your dog some treats with pumpkin, like Pumpkin Granola for Dogs or Pumpkin Waffles for Dogs!
Recipe FAQ's
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.
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.
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.
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.
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.
More Pumpkin Recipes
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Caramel Pumpkin Spice Snack Cake
Equipment
- Digital Food Scale
- Stand Mixer
- 9×9-inch Baking Pan
- Parchment Paper Sheets
Ingredients
Batter
- 113 grams salted butter (softened)
- 113 grams cane sugar
- 57 grams dark brown sugar (packed)
- 1 large egg (room temperature)
- 28 grams avocado oil
- 113 grams pumpkin purée
- 57 grams sour cream (room temperature)
- 191 grams all purpose flour
- 1 teaspoon pumpkin spice
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
Icing
- 284 grams powdered sugar (sifted)
- ½ cup heavy whipping cream
- 57 grams salted butter (softened)
- 57 grams Caramel Sauce
Topping
- Caramel Sauce
- pecans (optional)
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 (or using a hand mixer), 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 swirl it around. If you want to add nuts, pecans are great with this cake!
- Store in an airtight container in the fridge for up to 5 days.
Video
Notes
- Always use a digital food scale for the best results.
- I use my Homemade True Caramel Sauce here, which I like to make the day before baking this cake. You can use store bought if you prefer, but there really is nothing better than this caramel, trust me!
- I'm using a 9-inch square pan here, but a 9-inch round pan also works too!
- Always test to ensure your cake is done before removing it from the oven. As if it's not done, it can sink in the middle. The best way to test this is to poke the center with a toothpick (or a chopstick or butter knife) to ensure it comes out dry and not wet. If it's wet, bake for a few more minutes.
- Allow the cake to cool completely before frosting it, this is essential to ensure the frosting doesn't melt into the cake.
- Store in an airtight container or under a cake dome so it stays fresh.
- 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
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