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Pumpkin Caramel Spice Cake

Ingredients

  • Nonstick cooking spray
  • 1 box spice cake mix
  • 1 can pumpkin puree 15 ounces
  • 1 cup water
  • 1/2 cup canola oil
  • 3 eggs
  • 1 1/2 cups caramel sauce divided
  • 1 package cream cheese 8 ounces
  • 2 tablespoons milk
  • 1 cup powdered sugar
  • 1 carton whipped topping

Instructions

  • Heat oven to 350° F. Lightly spray 9-by-13-inch baking pan with nonstick cooking spray.
  • In bowl, mix cake mix, pumpkin, water, oil and eggs until smooth. Pour batter into prepared pan. Bake 30-33 minutes, or until toothpick inserted in middle of cake comes out clean.
  • While cake is hot, using end of wooden spoon, poke holes throughout top of cake. In microwave, heat 1 1/4 cups caramel sauce. Pour sauce into holes of cake. Let cool completely.
  • In bowl, mix cream cheese and milk. Gradually add powdered sugar while mixing. Mix until smooth. Fold whipped topping into mixture.
  • Spread frosting over cake, pressing frosting into holes of cake. Smooth out frosting.
  • Drizzle remaining caramel sauce over frosting.

Video

Course: Dessert
Keyword: autumn, fall