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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (156g)|
|Recipe Makes: 16|
|Calories from Fat: 167 (39%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 206.6mg||64 %|
|Sodium 436.1mg||15 %|
|Potassium 163.2mg||4 %|
|Total Carbohydrate 58.8g||17 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 57.6g|
|Protein 7.7g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 425
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