Description
This rich and seasonal Pumpkin Caramel Cake combines the nutty notes of butter pecan with the earthiness of pumpkin puree for a moist, tender dessert. The decadent caramel poke technique creates pockets of gooey sweetness in every bite, perfectly complemented by a creamy whipped frosting. Perfect for busy weeknights or as a stunning show-stopping centerpiece at your next fall gathering, this recipe is designed to be both sophisticated and easy to prepare.
Ingredients
15.25 oz Butter Pecan Cake Mix
1 tbsp Pumpkin Pie Spice
3 Large Eggs, room temperature
15 oz Pumpkin Puree (not pie filling)
0.5 cup Whole Milk
1.25 cups Caramel Sauce, divided
16 oz Cream Cheese Frosting
8 oz Cream Cheese Spread, softened
8 oz Whipped Topping, thawed
Instructions
Preheat your oven to 350°F and grease a 9×13-inch baking pan.
Whisk the butter pecan cake mix and pumpkin pie spice in a large bowl.
Mix in the eggs, pumpkin puree, and milk until the batter is smooth.
Pour batter into the prepared pan and spread evenly.
Bake for 28-33 minutes until a toothpick inserted into the center comes out clean.
Cool the cake completely on a wire rack for 40-60 minutes.
Poke deep holes across the cake surface.
Drizzle 1 cup of caramel sauce over the cake, allowing it to seep into the holes.
In a separate bowl, whip the cream cheese frosting, cream cheese spread, and whipped topping together.
Spread the frosting mixture over the cooled cake.
Drizzle the remaining 0.25 cup of caramel sauce on top before serving.
Notes
Ensure the cake is cooled completely before adding the frosting to prevent melting. You can garnish with a sprinkle of extra pumpkin spice or toasted pecans for added texture.
- Prep Time: 15
- Cook Time: 33
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg