Loaded with pumpkin pie spices, this Gooey Salted Caramel Pumpkin Cake has a layer of salted caramel running throughout and a salty sweet crunchy layer of salted caramel to top it off!
Somehow it’s Monday again. This weekend flew by! We spent most of it outside hiking through a couple of state parks to take in fall’s beautiful colors. It was great to be out enjoying the perfect Minnesota fall weather!
Definitely one of the best parts about living here. It also involved a couple pieces of this gooey salted caramel pumpkin cake. And since there are still a couple of pieces left, this Monday won’t be so bad!
This pumpkin cake is one of those foods that’s kind of boring at first glance. All the same color. Not that exciting to look at. But as soon as you take a bite, you realize that looks can definitely be deceiving!
Loaded with pumpkin pie spices, this pumpkin cake is anything but boring.
A layer of salted caramel runs throughout the cake leaving little pockets of gooey caramel in its wake. And on top? More salted caramel, of course!
A drizzle of salted caramel is added right before baking and turns into a crunchy salty sweet topping that makes this unassuming pumpkin cake completely irresistible!
- 1½ C white whole wheat flour
- 1½ C all-purpose flour
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1½ tsp cinnamon
- 1 tsp nutmeg
- ½ tsp ginger
- ¼ tsp cloves
- 1 C brown sugar
- ¾ C sugar
- 2 eggs
- 1 C plain or vanilla yogurt
- 2 tbsp olive or canola oil
- 1 tsp vanilla extract
- 1½ C pumpkin puree (not pumpkin pie filling)
- ¾ C brown sugar
- ¼ C half & half
- ¼ C butter
- 1 tsp coarse sea salt
- Preheat oven to 350. Spray a 9x13 inch baking dish with non-stick cooking spray.
- In a large bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In the bowl of a stand mixer, or with an electric mixer, beat together sugars and eggs until creamy. Beat in yogurt, oil, and vanilla extract until combined. Stir in pumpkin puree until just combined. Slowly add in dry ingredients and beat until combined.
- Spread half of the batter into the bottom of prepared baking dish. Bake for 20-25 minutes, or until center is just set.
- While cake is baking, prepared salted caramel. In a medium saucepan, stir together brown sugar and half & half. Over medium heat, bring mixture to a boil. Stirring constantly, allow sugar mixture to boil until sugar has dissolved and mixture has darkened. This will take about 3-5 minutes. Stir in butter and salt. Remove from heat and continue stirring for another two minutes to cool the mixture.
- Drizzle about ½ cup of the salted caramel mixture over the top of the pumpkin bars and spread with a spoon. Spread remaining pumpkin batter over the top. Drizzle remaining salted caramel mixture over top.
- Bake for another 35-40 minutes or until toothpick inserted in the center comes out clean.
- Allow to cool for 10 minutes before cutting into slices and serving.
- Store leftovers in an airtight container.
Shashi at RunninSrilankan says
At first glance I did not think this cake was boring – it looks so moist and decadent – I swear it’s calling me to pick up a spoon and dig in! 🙂
Lindsay @ The Live-In Kitchen says
Salted caramel and pumpkin?! You are my hero.
Marye says
So delicious! This would be perfect with a cup of coffee!
lynn @ the actor's diet says
Ah – so fall! We went hiking this weekend too but in LA it was like 80 degrees!
Nicole Taggart says
That texture sounds so good. And the salted caramel too!
Maria says
I love the salted spin!
Ashley - The Recipe Rebel says
Oh I know the fam would go nuts for this cake! Caramel makes everything better!
taylor @ greens & chocolate says
Oh my gosh Jessica this looks amazing!! I’m a sucker for anything with salted caramel 🙂
Liz says
Move over pumpkin pie! I’d pick this gooey cake every single time!!
Maria says
Oh my word!! This looks amazing. I love gooey pumpkin anything. This looks like an absolute winner!! Wow! And salted caramel icing on pumpkin is the perfect fall combination! I will undoubtedly make this!
Emily @ Life on Food says
My mouth is watering. This looks absolutely wonderful!
Ann Lee says
what is half % half in Australia.
Jessica@A Kitchen Addiction says
Half and half is a mixture of half milk half cream ranging from 10.5% to 18% butterfat in store bought varieties. You could use heavy cream in place of the half and half and it’ll work out great. Hope that helps!
Denise LKS says
Is it possible to leave out the salt? My family and I aren’t crazy about the salted part of caramel and was wondering if it is needed for consistency or something?
Jessica@A Kitchen Addiction says
Sure! You can leave out the salt.
Sabrina Zaragoza says
Don’t worry, the cake does not look boring at all. And I believe that every made-by-pumpkin cakes are delicious. Your cake will be perfected with a cup of tea in a peaceful afternoon.