Caramel Pumpkin Spice Cake

Recipes » Desserts » Cakes

A perfect and easy cake to make when Fall rolls around. The taste of cinnamon, ginger, allspice, nutmeg and pumpkin all blend together for a perfect Fall dessert !

Yield: 16 Ready in 1 hours

Cuisine: AmericanMain Ingredient: Cake

(4, 1) 100% would make again (reviews)

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Ingredients

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Original recipe makes 16

18 ounceSpice cake mix

15 ouncesCanned pumpkin

3 Eggs

1/4 cupUnsalted butter

24 ouncesCream cheese frosting

1/3 cupCaramel topping

Pecan halves; for garnish

Caramel Pumpkin Spice Cake 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.