Inside BruCrew Life

bake. eat. repeat.

Salted Caramel Pumpkin Oatmeal Cake

By - 72 Comments

This Salted Caramel Pumpkin Oatmeal Cake is the perfect fall treat.  It combines two of my favorite fall things in one amazing cake!

**Make sure you sign up for the BruCrew email to receive these recipes in your inbox.**

Oatmeal pumpkin cake topped with a creamy salted caramel frosting. This cake is so good!!!

I have been trying to space out all the pumpkin treats I have made so far for you.  I realize not everyone is as into pumpkin as me.

Every fall I get really excited and bake a bunch of pumpkin goodness.  These Pumpkin Spice Latte Cupcakes from last year are still one of my favorites.  And based on how well they are doing on Pinterest, you guys like them too!  Do you follow me on Pinterest?  Every day I share lots of fun things I find.

I also cannot get enough salted caramel in my life.  I was obsessed last year, and I am still going gaga over it this year.  Salted Caramel Brownie Cookies anyone?

Oatmeal pumpkin cake topped with a creamy salted caramel frosting. This cake is so good!!!

This recipe actually was going to be oatmeal cookies, but at the last minute I decided to make it in a cake pan.  Really I was just being lazy and didn’t want to keep getting up to change out the cookie sheets.  It is so much easier to do one cake and be done.

While the cake was cooking I started thinking about what flavor frosting would work.  I thought about cream cheese, Nutella, chocolate, and then it hit me.  Salted caramel!!!  Believe me I could not wait for this cake to cool off.

Well, actually after I taste tested my frosting, all thoughts of putting it on the cake went out the window.  All I could think about was hiding in the closet with the bowl and a spoon.  It is so creamy with the right amount of caramel and salt.  Feel free to add your sea salt slowly to your desired taste.  I recommend using a coarse sea salt for any salted caramel treats you make.  The finer salt dissolves and makes things a little too salty.  Even for this crazy salted caramel lover!!!

Pumpkin cake and salted caramel frosting.  It should definitely be the next thing you make!!!

Oatmeal pumpkin cake topped with a creamy salted caramel frosting. This cake is so good!!!

Stay up to date on all the BruCrew baking here:
FACEBOOK | PINTEREST | GOOGLE+ | TWITTER | INSTAGRAM | BLOGLOVIN

Sign up to receive an email in your inbox for each new recipe:
EMAIL SUBSCRIPTION

 

Yield: 24 squares

Salted Caramel Pumpkin Oatmeal Cake

Salted Caramel Pumpkin Oatmeal Cake

Soft pumpkin oatmeal cake topped with a salted caramel frosting. Perfect fall dessert!

Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes

Ingredients

For the Cake

  • 1/2 cup shortening
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 3/4 cup pumpkin puree
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 1/2 cups quick oats

For the Frosting

  • 1/2 cup butter
  • 1/2 cup marshmallow cream
  • 1/4 cup caramel ice cream topping + 1 teaspoon, divided
  • 1/4 -1/2 teaspoon coarse ground sea salt (add to taste)
  • 2 cups powdered sugar

Instructions

  1. Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
  2. Beat the shortening and sugars until creamy. Add the pumpkin, vanilla, and eggs and beat until mixed.
  3. Stir together the flour, salt, baking soda, cinnamon, and nutmeg. Slowly add to the sugar mixture. Stir in the quick oats.
  4. Spread the mixture in the prepared pan. Bake for 24 minutes. Cool completely.
  5. Beat the butter, marshmallow cream, 1/4 cup caramel, and sea salt until creamy.
  6. Slowly add the powdered sugar until mixed in. Spread on the cooled cake.
  7. Drizzle the top of the cake with the the reserved caramel topping. Use a knife to gently swirl it into the frosting. Store the cake in a sealed container on the counter.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 213Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 28mgSodium: 226mgCarbohydrates: 32gFiber: 1gSugar: 22gProtein: 2g
© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: Cakes & Cupcakes

Oatmeal pumpkin cake topped with a creamy salted caramel frosting. This cake is so good!!!

 More pumpkin cake recipes for you to try this fall:

Brown Butter Pumpkin Streusel Coffee Cake

Brown Butter Pumpkin Streusel Coffee Cake

Pumpkin Toffee Angel Food Cake

Pumpkin Toffee Angel Food Cake

Chocolate Covered Pumpkin Twinkies 12

 Chocolate Covered Pumpkin Twinkies

 

Related Posts:

Comments

  1. Mir says

    Wow, that frosting! I’d be hiding with a spoon, too. Or maybe a giant ladle.
    I’m glad you decided to be lazy and put it in a pan! Otherwise, there would’ve been no frosting for this awesome cake!

    Reply

  18. Averie @ Averie Cooks says

    All I could think about was hiding in the closet with the bowl and a spoon. It is so creamy with the right amount of caramel and salt. = OMG YES!! The minute I saw these images I thought the cake looks amazingly moist but the frosting, I don’t even need the cake…just a bowl of that! Pinned 🙂

    Reply

  21. Vicki Bensinger says

    This sounds wonderful and looks delicious! Although I have to say that chocolate covered pumpkin twinkie is definitely calling my name.

    I haven’t been by in a while, seems that all my email requests stopped coming to my inbox. Glad I remembered to stop by.

    Reply

  24. Julie @ This Gal Cooks says

    I’m the same way with baking cookies. I hate having to change out the cookie sheets so I usually end up making cookie bars instead.

    I like that you were feeling too lazy to make cookies because now I have this delicious cake to swoon over. Great recipe, Jocelyn!

    Reply

  35. Kelly - Life Made Sweeter says

    I am in love with these bars! Pumpkin, oatmeal and salted caramel sound like the best combo ever! I would be hiding with that bowl of frosting too – it looks heavenly! I love pumpkin all year round so I’m loving all these pumpkin treats 🙂 Pinning!

    Reply

  43. shawn says

    can we say home run? seriously, this recipe is a perfect combination of flavors and i can’t wait to go home and make it. one question: why shortening and not butter? when i was learning cake decorating the instructor said shortening held up better than butter during the summer in frosting but said nothing about it in cake recipes. (the pumpkin twinkies are calling out to me, too.)

    Reply

    • Jocelyn Brubaker says

      These flavors do work so well together. This cake is actually a variation of these Oatmeal S’mores Bars, https://insidebrucrewlife.com/2013/07/oatmeal-smores-bars/ , where I did use half butter, half shortening. Because of the pumpkin, I had to adapt this slightly. You can totally use butter if you like that better. Butters and margarine have a little bit more water to them, so it affects the texture slightly, making it slightly drier. Shortening is full fat, so it adds/keeps that moisture. I can’t wait to hear what you think.

      Reply

      • Shawn says

        I made the recipe with shortening this time and will do butter next time. I didn’t realize I only had old fashioned oats and not quick cooking so I added a quarter cup honey crisp apple cider. The yield was 48 mini and 8 regular cupcakes. They are SO GOOD! A tiny bit sweet for me without the frosting so the kids at church will love them! They’ll be dressed as little mummies. (the cupcakes, not the kids) Thanks for a stellar recipe!

        Reply

        • shawn says

          last night i made another batch with only butter and there was a difference! thanks for explaining that to me. with that killer frosting on top the ladies at work haven’t noticed the cake is a teeny bit on the dry side so no worries. happy halloween!

          Reply

  44. Traci says

    So excited to make this cake tonight! Sounds so amazing not sure if I’ll be able to wait to try it before tomorrow. I promised a friend I’d make it for his birthday at work.

    Reply

  45. Christina R. says

    Jocelyn,

    I have been meaning to comment and just wanted to thank you for this recipe. As per my sister’s request, I made it for her birthday on Halloween. Despite a little trouble with the frosting, everyone raved over it our party. Hope you and your family have a wonderful rest of the holiday season!

    Best,
    Christina

    Reply

  46. Fiona says

    Wow this looks amazing! I truly love the combination of desserts and veggies – pumpkin is such an easy way to do it! Definitely trying this out soon.

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Or, you can subscribe without commenting.