Update my dinner status, I'm making this tonight.
10 chefs marked this as Favorite
3 chefs marked this as Try Soon
Servings: 16 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Preheat your oven to 350 degrees F. Grease and flour 2 (9 inch) cake pans. In standing mixer, combine spice cake mix, pumpkin, eggs and butter and beat until smooth, about 2 minutes. Scrape down sides of bowl to ensure all ingredients are incorporated. Mix again briefly, if needed. Divide your batter evenly among both cake pans. Bake in oven for 20-25 minutes or until a toothpick inserted into center of cakes come out clean. Transfer cake pans to wire rack and let cool for 5 more minutes. Remove from pans and continue to let cool completely on wire racks.
Place one cake layer onto a serving plate. Spread with frosting, adding a little extra on top. Place second cake layer on top and repeat with frosting on top and all over sides of cake until all of cake is covered.
Spread the caramel topping slowly over the top of cake and let caramel drip down over sides of cake. Garnish with pecan halves on top in any design.
Store any leftover cake in refrigerator.
