Name: Salted Caramel Pumpkin Oatmeal Cake Recipe
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Cuisine: American
Ingredients: 1/2 cup shortening; 3/4 cup brown sugar; 1/2 cup sugar; 3/4 cup pumpkin puree; 1 teaspoon vanilla extract; 2 eggs; 1 1/2 cups all-purpose flour; 1/2 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1 1/2 cups quick oats; 1/2 cup butter; 1/2 cup marshmallow cream; 1/4 cup caramel ice cream topping, plus 1 teaspoon reserved; 1/4 to 1/2 teaspoon coarse ground sea salt (adjust to taste); 2 cups powdered sugar

Jump to Recipe

If you are looking to cozy up with a dessert that bursts with comforting flavors, the Salted Caramel Pumpkin Oatmeal Cake is your new best friend. This delightful cake brings together the rich earthiness of pumpkin, the chewy heartiness of oats, and the irresistible allure of salted caramel swirls all in one slice. It is an absolute must-try if you crave something that feels like a warm hug on a fork yet carries a sophisticated balance of sweetness and spice. Trust me, once you dive into this scrumptious creation, you’ll be reaching for seconds and thirds without hesitation.

Salted Caramel Pumpkin Oatmeal Cake Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for simple but essential ingredients that work harmoniously to create an incredible taste, texture, and color profile. Each item brings something unique—whether it’s the creamy moisture of pumpkin puree or the deep caramel notes that perfectly complement the spices.

1/2 cup shortening: Provides a tender, moist crumb and helps achieve that soft cake texture.
3/4 cup brown sugar: Adds rich molasses flavors and moistness, essential for the caramel undertones.
1/2 cup sugar: Balances sweetness and aids in browning for that perfect cake crust.
3/4 cup pumpkin puree: Injects vibrant color and the iconic pumpkin flavor, making it wonderfully autumnal.
1 teaspoon vanilla: Enhances all the warm flavors and adds subtle depth to the cake.
2 eggs: Bind the ingredients together, providing structure and richness.
1 1/2 cups flour: Forms the base of your cake, working with the oats for a wholesome texture.
1/2 teaspoon salt: Balances sweetness and accentuates the other flavors.
1 teaspoon baking soda: Ensures the cake rises beautifully, giving it a light and airy crumb.
1 teaspoon cinnamon: Adds warm spiciness, perfect for pumpkin desserts.
1/2 teaspoon nutmeg: Offers a festive depth that plays wonderfully with cinnamon.
1 1/2 cups quick oats: Introduces a chewy texture and hearty earthiness.
1/2 cup butter: Creates a luscious frosting with rich flavor.
1/2 cup marshmallow cream: Brings a light, fluffy sweetness to the frosting, balancing the caramel.
1/4 cup caramel ice cream topping + 1 teaspoon, divided: The star of the show, layered into the frosting and drizzled on top for that glorious salted caramel finish.
1/4 – 1/2 teaspoon coarse ground sea salt: Adjustable to your taste, this adds a pop that elevates the caramel perfectly.
2 cups powdered sugar: Sweetens and thickens the frosting for a dreamy, spreadable consistency.

How to Make Salted Caramel Pumpkin Oatmeal Cake

Step 1: Prepare Your Pan and Preheat

Start by preheating your oven to 350 degrees Fahrenheit. Spray a 9×13-inch pan with nonstick spray to ensure your cake releases easily after baking. Getting your oven ready ahead of time sets the stage for a perfectly baked cake.

Step 2: Cream the Sugars and Shortening

Beat the shortening, brown sugar, and sugar together until creamy and smooth. This creates the base texture for your cake and makes sure the sugar is evenly incorporated, which is key for consistent sweetness throughout.

Step 3: Add Pumpkin, Vanilla, and Eggs

Mix in the pumpkin puree, vanilla, and eggs to the creamy sugar mixture and beat until everything is well combined. The pumpkin brings moisture and flavor, while the eggs help bind all ingredients for the right structure.

Step 4: Combine Dry Ingredients and Mix In Oats

In a separate bowl, stir together flour, salt, baking soda, cinnamon, and nutmeg. Slowly add these dry ingredients to the wet mixture, then fold in the quick oats. The spices and oats create that classic autumnal vibe and give your cake heartiness and chew.

Step 5: Bake Until Golden

Spread the batter evenly into the prepared pan and bake for 24 minutes. Once baked, let the cake cool completely to room temperature—this step is crucial for the frosting to set perfectly without melting.

Step 6: Whip Up the Frosting

Beat together the butter, marshmallow cream, 1/4 cup caramel topping, and coarse sea salt until creamy and fluffy. Then gradually add the powdered sugar until fully blended for a wonderfully sweet, rich spread that pairs beautifully with the pumpkin base.

Step 7: Frost and Finish with Caramel Swirls

Spread the luscious frosting over the cooled cake evenly. Drizzle the reserved teaspoon of caramel topping across the frosting and gently swirl it in with a knife for a visually stunning and tastefully salted caramel finish. This final flourish makes the cake irresistibly tempting.

How to Serve Salted Caramel Pumpkin Oatmeal Cake

Garnishes

Elevate your presentation by sprinkling a few extra oats or a light pinch of coarse sea salt on top. Adding a few toasted pecans or walnuts can also lend a lovely crunch and a nutty contrast that complements the cake’s softness beautifully.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream for added decadence. For a warm beverage, consider serving alongside a spiced chai latte or a rich cup of coffee to balance the sweetness.

Creative Ways to Present

Try serving the Salted Caramel Pumpkin Oatmeal Cake in adorable mini mason jars for a charming touch at parties, or cut into squares and stack them for a cake tower centerpiece. You can also drizzle extra caramel sauce tableside to wow your guests just before serving.

Make Ahead and Storage

Storing Leftovers

Keep your cake fresh by storing leftovers in a sealed container at room temperature. The frosting’s marshmallow cream helps preserve moistness, and it should stay delicious for up to 3 days.

Freezing

If you want to save the cake for later, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. This cake freezes well for up to 2 months without losing that delightful texture and flavor.

Reheating

For the best taste after freezing, thaw slices overnight in the fridge, then bring to room temperature before enjoying. If you like it warm, gently heat slices in the microwave for 10-15 seconds—just enough to soften without melting the frosting.

FAQs

Can I use canned pumpkin for this cake?

Absolutely! Canned pumpkin puree works perfectly and is exactly what this recipe calls for to keep that moist texture and rich pumpkin flavor.

Is it possible to use rolled oats instead of quick oats?

Yes, you can substitute rolled oats if that’s what you have on hand, but keep in mind the texture will be a bit chewier and the cake slightly denser.

Can I make this cake gluten-free?

You can use a gluten-free all-purpose flour blend in place of regular flour and ensure your oats are certified gluten-free. This will keep your cake safe for gluten-free diets without sacrificing taste.

What is the best kind of caramel topping to use?

A good-quality caramel ice cream topping delivers the perfect balance of sweetness and thickness needed for frosting integration and beautifully flavored drizzling.

How salty should the sea salt be for the frosting?

The sea salt should be coarse and added gradually—start with 1/4 teaspoon and adjust to your taste. The salt enhances the caramel’s flavor without overpowering the sweetness.

Final Thoughts

Your kitchen is about to be filled with the warm, inviting aroma of pumpkin spices and gooey caramel goodness. The Salted Caramel Pumpkin Oatmeal Cake is a joyous treat perfect for any occasion where you want to impress with minimal effort but maximum flavor. Give this recipe a try soon, and watch it quickly become a family favorite that everyone asks you to make again and again.

Salted Caramel Pumpkin Oatmeal Cake Recipe

★★★★★

4.9 from 11 reviews

Author: anna
Total Time: 39 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Salted Caramel Pumpkin Oatmeal Cake combines the rich flavors of pumpkin and warm spices with a delightful oatmeal texture. Topped with a creamy marshmallow-caramel frosting and finished with a hint of coarse sea salt, this cake is perfect for autumn gatherings or anytime you crave a comforting, sweet treat with a twist.

Instructions

Prepare Pan and Oven: Preheat the oven to 350 degrees Fahrenheit (175°C). Spray a 9×13-inch baking pan with nonstick spray to prevent sticking.
Cream Fats and Sugars: In a large mixing bowl, beat the shortening, brown sugar, and white sugar together until the mixture is creamy and smooth.
Add Pumpkin and Eggs: Add the pumpkin puree, vanilla extract, and eggs to the sugar mixture. Beat again until all ingredients are well combined.
Mix Dry Ingredients: In a separate bowl, stir together the flour, salt, baking soda, cinnamon, and nutmeg. Gradually add this dry mixture to the wet mixture, stirring gently until combined. Then fold in the quick oats thoroughly.
Bake the Cake: Spread the batter evenly into the prepared baking pan. Bake for 24 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
Prepare Frosting: Beat the butter, marshmallow cream, 1/4 cup of caramel topping, and sea salt together until creamy and smooth.
Add Powdered Sugar: Slowly incorporate the powdered sugar into the frosting mixture, beating continuously until fully combined and fluffy.
Frost the Cake: Spread the frosting evenly over the cooled cake surface.
Add Caramel Swirl and Finish: Drizzle the reserved 1 teaspoon of caramel topping over the frosted cake. Use a knife or skewer to gently swirl the caramel into the frosting for a marbled effect.
Storage: Store the cake in a sealed container at room temperature to maintain freshness. Best enjoyed within 2-3 days.

Notes

For a richer flavor, use homemade pumpkin puree.
You can substitute shortening with softened unsalted butter if preferred.
The coarse sea salt adds a lovely contrast—adjust the amount according to your taste.
If you want a gluten-free version, use certified gluten-free oats and substitute flour with a gluten-free baking blend.
This cake pairs beautifully with a cup of spiced tea or coffee.

Prep Time: 15 minutes
Cook Time: 24 minutes
Category: Dessert
Method: Baking
Cuisine: American