Pumpkin Caramel Cake

Pumpkin Caramel Cake

Fall back with this incredible Pumpkin Caramel Cake! This delicious fall dessert is drizzled with caramel and pumpkin filled. Covered in a sweet cream cheese frosting that will have you wanting more!

15 minPrep Time

30 minCook Time

45 minTotal Time

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Ingredients

• 1 Spice Cake Mix
• 1 Can 15 oz Pumpkin Puree
• 3 Eggs
• 1/2 Cup Vegetable Oil
• 1/2 Cup Caramel Ice Cream Topping
• 1 Cup Water
• 1 Pkg. 8 oz Cream Cheese
• 2 Tbsp Milk
• 1 Cup Powdered Sugar
• 1 1/2 Cool Whip
• 2.25 oz Bag of Chopped Pecans (optional)

Instructions

• Preheat oven to 350 degrees. Spray a 9x13 pan with baking spray or butter and set aside.
• Mix cake mix, pumpkin, eggs, oil, and water in a bowl until smooth.
• Pour batter into the greased baking pan and bake for 35 minutes or until a toothpick or fork inserted into the cake comes out clean.
• Remove the pan from the oven when ready and poke holes into the cake with a wooden spatula.
• In a microwave safe bowl, heat 1/2 cup of caramel sauce for about 20 seconds or until warm. This will make it easier to pour over the cake.
• Pour the caramel sauce over the top of the hot cake making sure to get the holes in the cake filled. Leave a small amount of caramel on the side to drizzle over the frosting later. Let the cake cool before adding the cream cheese frosting.
• Once the cake has cooled, prepare the cream cheese frosting by mixing in a bowl the cream cheese, powdered sugar and milk until it becomes smooth and creamy. Add the cool whip and mix together.
• Spread the frosting evenly over the cake.
• Drizzle the top of the cake with leftover caramel sauce and add pecans for a decorative effect.
• Refrigerate before eating.