This pumpkin cake with caramel and candied walnuts is a riff on my Southern Living carrot cake. But this time with an easy one-bowl, oil-based pumpkin cake, tangy cream cheese frosting, candied walnuts and caramel for a show stopping fall cake!
My carrot cake (which once made it onto the cover of Southern Living) is such a crowd pleaser that it felt high time to make a fall version. To me, this pumpkin version is even easier because it doesn’t require any grating of carrots for the cake–simply crack open a can of pumpkin puree!
I streamlined all the elements of the cake for ease–the cake batter can be mixed by hand in one bowl; the candied walnuts can bake at the same time as the cake, the salted caramel can be made in under 10 minutes, and you’ll only need to bring out a mixer for the extra-tangy cream cheese frosting. And it’s so worth it for this incredible cake–all the layers of flavor and texture come together in the most perfect bite.
How I developed this recipe
While my carrot cake generally receives rave reviews, the one question I receive most often about it is whether it’s possible to reduce the sugar. So the goal of this cake was to replicate all the same elements of the carrot cake, but with less sugar.
- Pumpkin cake: This is a scaled up version of this Trader Joe’s copycake pumpkin mini sheet cake (an excellent choice if you want a smaller cake) with the white sugar dialed slightly back given all the other sweet elements.
- Candied walnuts: I tried several methods to find the easiest, lowest sugar method. A stovetop method with butter and sugar yielded delicious nuts clumped with uneven, hard bits of caramel. Nicola Lamb’s caramelized nuts method led to perfectly coated nuts, but with a shiny sugar coating that was much sweeter and thicker than I wanted. In the end, I reverted back to my tried and true baking method using an egg white and less than half the sugar of the candied pecans in the carrot cake. They have less of that satisfying sugar crunch on the exterior compared to the pecans, but they still provide excellent crunch that really elevates this cake.
- Cream cheese frosting: For an extra-tangy frosting, I reduced the butter by 75% and the sugar by ~33% compared to my standard go-to cream cheese frosting by Sally’s Baking Addiction. This makes for a more modest batch of frosting, but I think the more prominent tang and reduced sweetness is a perfect match for the caramel that gets drizzled over top.
- Salted caramel: This is essentially a halved version of Sally’s Baking Addiction’s salted caramel, though I find 2 tbsp of butter works just as well as 3 tbsp.
Ingredients
- Pumpkin puree: This cake uses an entire 15-oz can of pumpkin puree. Always look for pure pumpkin puree rather than pumpkin pie filling. You can use homemade pumpkin puree if you like, but it will likely make for a slightly heavier crumb.
- Neutral oil: I typically use vegetable oil, but any neutral oil like avocado or refined coconut oil will work. Even a light olive oil can work here–just make sure the flavor isn’t too robust.
- Light brown sugar: I call for a mixture of granulated and light brown sugar in the cake. You can substitute dark brown sugar if that’s all you have on hand.
- Large eggs: This recipe is designed to use an extra yolk in the cake so that you have an egg white to use for the candied walnuts.
- Walnuts: You can use whole walnuts or walnut pieces; I typically use whole walnuts and chop them into smaller pieces once baked and cooled. You can substitute any other nuts of your choosing–pecans, macadamia nuts or cashews could all be good choices.
- Heavy cream: Heavy cream is key to the thick and cremay texture of the caramel. If you don’t have heavy cream on hand, you can substitute the same amount of evaporated milk or sweetened condensed milk.
- Cream cheese: The key to a smooth and creamy cream cheese frosting is to let the cream cheese properly temper before using. I recommend setting the cream cheese out at room temperature 1-2 hours before you plan to make the frosting (along with the butter!).
How to make this pumpkin cake
This cake calls for 4 different components: the pumpkin cake, candied walnuts, caramel and cream cheese frosting. While this can be done all on the same day, making the pumpkin cake, candied walnuts and/or caramel ahead of time makes assembly a breeze. I recommend making the cream cheese frosting just before you plan to assemble the cake.
Step 1: In a large bowl, whisk together the pumpkin, sugars, oil, eggs, spices, salt, leaveners. Finally, fold in the flour until you have a smooth batter.
Step 2: Divide batter equally (around 575g) into two 8 or 9″ greased cake pans lined with parchment. Bake for 30-35 minutes at 350 F until a tester comes out clean.
Step 3: In a medium bowl, whisk the egg white until foamy.
Step 4: Add the walnuts, brown sugar, cinnamon and salt and toss to coat evenly.
Step 5: Spread the nuts on a parchment-lined baking sheet and bake for 25-30 minutes, stirring once halfway. Let cool completely.
Step 6: Roughly dice the cooled walnuts for the filling/garnish and set aside.
Step 7: In a small, clean and dry saucepan, set 1/2 cup sugar over medium low heat, stirring occasionally, until melted.
Step 8: Carefully whisk in butter, then heavy cream until smooth. Finally whisk in salt. Transfer to a heat-proof bowl and set aside to cool.
Step 9: Slice both cake layers horizontally so that you have four total layers.
Step 10: Place one round of cake on a cake stand or plate and top with ~1/5 of the cream cheese frosting.
Step 11: Evenly with a generous handful of chopped candied walnuts.
Step 12: Drizzle a layer of caramel over the nuts. Repeat with remaining layers of cake, frosting, nuts and caramel, ending with a layer of frosting.
Step 13: Cover the sides of the cake with any remaining frosting, if desired.
Step 14: Swirl any leftover caramel into the top of the cake and garnish with any remaining nuts. Add a few caramel drips if desired.
Make ahead and storage
The pumpkin cake can be made up to 2 weeks ahead and frozen, wrapped well. Defrost in the fridge the night before (or at least 3 hours before) you plan to assemble. Cake can also be made 1-2 days before and stored in the fridge, wrapped well.
Candied walnuts can be made up to a week ahead of time, stored in an airtight container until ready to assemble.
Caramel can be made up to a week ahead of time. Store in an airtight container in the fridge and pop in the microwave for 15-20 seconds to loosen before using it to assemble.
I recommend making the cream cheese frosting right before assembling.
Once assembled, the entire cake can be refrigerated for 1-2 days before serving (ideally kept in a sealed cake container). The nuts will preserve their crunch for at least a few days in the fridge. Any cake leftovers can be stored in an airtight container in the fridge for at least a week (or in the freezer for up to a month).
Pumpkin Cake with Candied Walnuts
Equipment
- 2 8 or 9" round cake pans
Ingredients
For the pumpkin cake
- 1 (425 g) 15 oz can pumpkin puree
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (107 g) light brown sugar
- 1/2 cup (100 g) neutral oil
- 2 (114 g) large eggs + 1 egg yolk
- 1 tsp (1 tsp) vanilla extract
- 2 tsp (2 tsp) cinnamon
- 1 tsp (1 tsp) ginger
- 1/2 tsp (0.5 tsp) nutmeg
- 1/4 tsp (0.25 tsp) cloves
- 1.5 tsp (1.5 tsp) baking powder
- 1 tsp (1 tsp) baking soda
- 3/4 tsp (0.75 tsp) kosher salt
- 1 3/4 cups (210 g) all-purpose flour 210g
For the candied walnuts
- 1 (30 g) large egg white
- 2 cups (240 g) walnuts, whole or pieces
- 3 tbsp (40 g) brown sugar
- 2 tsp (2 tsp) cinnamon
- 1/2 tsp (0.5 tsp) kosher salt
For the caramel
- 1/2 cup (100 g) granulated sugar
- 2 tbsp (28 g) unsalted butter, at room temperature
- 1/4 cup (57 ml) heavy cream
- 1/2 tsp (0.5 tsp) kosher salt
For the cream cheese frosting
- 8 oz (226 g) cream cheese, cool
- 6 tbsp (85 g) unsalted butter, room temperature
- 1 tsp (1 tsp) vanilla extract
- 1/2 tsp (0.5 tsp) kosher salt
- 2 cups (226 g) powdered sugar
Instructions
Make the cake
- Preheat the oven to 350 degrees F. Grease and line 2 8" pans with parchment paper.
- In a large bowl, whisk together 1 (425 g) 15 oz can pumpkin puree, 3/4 cup (150 g) granulated sugar, 1/2 cup (107 g) light brown sugar, 1/2 cup (100 g) neutral oil, 2 (114 g) large eggs + 1 egg yolk, 1 tsp vanilla extract, 2 tsp cinnamon, 1 tsp ginger, 1/2 tsp (0.5 tsp) nutmeg and 1/4 tsp (0.25 tsp) cloves.
- Sprinkle over 1.5 tsp baking powder, 1 tsp baking soda, 3/4 tsp (0.75 tsp) kosher salt and whisk until combined. Finally, fold in 1 3/4 cups (210 g) all-purpose flour until you have a smooth batter.
- Divide equally into the two pans (about 575g each) and bake for 30-35 minutes. Top should be puffed and the center should spring back under your finger; a tester should come out clean or with a few moist crumbs. Let cake cool in pans for at least 10 minutes before turning out on a cooling rack or plate to cool.
Make the candied walnuts
- While the cake is baking, line a baking sheet with parchment or a Silpat.
- In a small bowl, whisk 1 (30 g) large egg white until slightly foamy, then mix in 2 cups (240 g) walnuts, whole or pieces until coated. Add 3 tbsp (40 g) brown sugar, 2 tsp (2 tsp) cinnamon, 1/2 tsp (0.5 tsp) kosher salt and mix to coat evenly.
- Spread on prepared baking sheet and bake at 350 F for 25-30 minutes, stirring halfway (I bake these at the same time as the cake). Once you pull the cake from the oven, turn heat down to 325 F. Walnuts should be lightly browned and fragrant. They'll crisp up further as they cool; let cool completely. Once cooled, dice the walnuts for the filling and garnish.
Make the caramel
- In a clean, dry saucepan, add 1/2 cup (100 g) granulated sugar in an even layer and set over medium heat. Let cook until the edges start to melt into an amber syrup, then stir with a rubber spatula until the sugar is evenly melted into an amber syrup.
- Remove from heat and carefully add 2 tbsp (28 g) unsalted butter, at room temperature (mixture will sizzle and splatter slightly); whisk until smooth. Carefully add 1/4 cup (57 ml) heavy cream (mixture will sputter once again) and whisk until smooth. Finally, whisk in 1/2 tsp (0.5 tsp) kosher salt. Set aside to cool.
Make the cream cheese frosting*
- In the bowl of a stand mixer, beat 8 oz (226 g) cream cheese, cool until creamy and smooth. Add 6 tbsp (85 g) unsalted butter, room temperature and beat until combined, about 30 seconds.
- Beat in 1 tsp vanilla extract and 1/2 tsp (0.5 tsp) kosher salt until combined, then scrape down the bowl.
- Add 2 cups (226 g) powdered sugar, 1 cup at a time, beating on low speed. Increase speed to medium and beat until smooth and creamy, about 1 minute.*If you prefer a stiffer, sweeter frosting, you can increase to 3 cups of powdered sugar.
Assemble the cake
- Slice both chilled cake layers in half so you have four total layers.
- Working with one piece of cake at a time, layer with ~1/5 cream cheese frosting, then a generous handful of candied walnuts followed by about 1/4 of the caramel. Repeat with the remaining layers of cake, filling in any drooping edges with extra nuts.
- You can either frost the sides of the cake scantily for a naked look or leave the sides unfrosted (which allows for a thicker layer of frosting between the layers). Drizzle the top of the cake with reserved caramel and swirl into the frosting if desired. Sprinkle nuts around the perimeter of the cake and enjoy! Cake may be refrigerated for up to 2 days, covered well, before serving. Serve slices drizzled with any leftover caramel or pecans.
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