Salted Caramel Pumpkin Cake


When it comes to self-care, making healthy choices is usually the name of the game. We’re in full support of nourishing your body with only the best ingredients, but every now and again treating yourself to a sinfully tasty treat is a good thing. Leading a healthy lifestyle isn’t about perfection; it’s about connecting with yourself and making choices that are good for both your body AND spirit...and sometimes, your spirit wants a slice of sweet, moist, pumpkin cake! 


To make this recipe a little healthier, we included whole wheat flour, plain Greek yogurt, and pumpkin puree. The secret ingredient? A little Himalayan pink salt sprinkled on top. Can you say yum? 

Scrumptious Salted Caramel Pumpkin Cake


Since you are what you eat, try to use the highest quality ingredients possible. Buy organic when you can, and always check the labels. Our Himalayan pink salt is certified food-grade, Kosher, Halal, and free from all harmful additives, so sprinkle on as much as you want! 

For the Cake

  • 2 cups of whole wheat flour 
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp Kashmir Pink™ salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ⅛ tsp ginger
  • 1 egg
  • ¾ cup of brown sugar
  • ⅓ cup of sugar
  • ½ cup of plain Greek yogurt
  • 1 tsp vanilla extract
  • 1 cup of pumpkin puree
  • 2 tbsp milk (or half & half)

For the Salted Caramel Sauce

  • 6 tbsp brown sugar
  • 2 tbsp half & half
  • 2 tbsp butter
  • ½ tsp Kashmir Pink™ salt

For the Salted Caramel Glaze

  • 3 tbsp half & half
  • 2 tbsp butter
  • 6 tbsp brown sugar
  • 1 cup of confectioner's sugar
  • Kashmir Pink™ salt for sprinkling


How to Make It

Step 1: Preheat the oven to 350 degrees. Coat an 8 x 8 or 9 x 9 baking dish with the cooking spray of your choice. Coconut and olive oil are our favorites!


Step 2: Whisk together dry ingredients, spices included, in a medium bowl until combined.


Step 3: In a large bowl, use a hand or stand mixer to blend the eggs and sugar until creamy and smooth. Add in the yogurt and vanilla and blend until mixed thoroughly.


Step 4: Now for the good part! Add in the pumpkin and whisk until combined. Then, add the dry ingredients to the wet ingredients and stir until the mixture is a uniform color and has no lumps.


Step 5: Pour half of the batter into the lightly greased baking dish. Bake for 10 minutes, then remove from the oven.


Step 6: Time for the sauce! This part can be a little tricky. In a small pan, mix together the brown sugar and half & half. Bring it to a low boil over medium heat, and whatever you do, don’t stop stirring! The sugar will gradually dissolve and the liquid will begin to turn a deeper shade of brown. After about four minutes of stirring, remove it from the heat and add in the butter and salt. Stir for another two minutes or so.


Step 7: Congratulations! You just made caramel. Now, pour it carefully over the cake and spread it until there’s a nice layer covering the entire surface.


Step 8: Stir 2 tbsp of milk or half & half into the extra cake batter and pour it slowly into the baking dish.


Step 9: Bake for around 20 more minutes. You’ll know it’s done when a toothpick inserted in the middle comes out clean. Don’t overbake, though! Even if it doesn’t look burnt, an overdone cake will become dry. When it’s just right, place the finished cake on a wire rack to cool.


Step 10: While you’re waiting, whip up the caramel glaze! Using the same saucepan, combine the brown sugar and half & half, just like you did before. Bring to a boil over medium heat and keep stirring until the mixture begins to turn dark brown. This should take about four minutes. Lower the heat and mix in the butter. Then, add the powdered sugar and stir until dissolved.


Step 11: Pour the glaze over the cake and spread it gently with a spatula. Sprinkle with Kashmir Pink™ salt for a professional-looking finish. 


Make It Your Own

Well, how does it taste? If you love it as much as we did, here are a few ways to put a spin on an already tasty cake. 

  • Instead of using a baking dish, line a muffin tin with cute autumn cupcake liners! After lining them, just cut down the baking time and check the muffins frequently to make sure they don’t get too dry. 
  • Add in some shaved carrot, walnuts, and chia seeds to transform your sweet treat into a breakfast indulgence.


LA Salt is built around community, and sharing food is one way to build yours! Most of us have a neighbor or two that we still don’t know very well. Show all your neighbors that you care by dropping off a friendly (and delicious!) surprise. Thanks, neighbor! 


Check back in next Friday for another DIY tutorial. In the meantime, tell us what you think of this recipe on our Facebook page!

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