Description
A warm and indulgent layered dessert that combines spiced pumpkin cake with sweet caramel and creamy topping, this cake is perfect for fall gatherings.
Ingredients
Scale
- 1 box spice cake mix or yellow cake mix + 1 tbsp pumpkin pie spice
- 1 can (15 oz) pure pumpkin puree
- 3 large eggs
- 1/3 cup vegetable oil
- 1/2 cup water
- 1 can (14 oz) sweetened condensed milk
- 1 cup caramel sauce plus extra for drizzling
- 1 tub (8 oz) whipped topping, thawed
- 1/2 cup chopped pecans
- Optional: extra whipped cream for topping
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine cake mix, pumpkin puree, eggs, oil, and water until smooth.
- Pour into prepared baking dish and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- While cake is still warm, use a fork or skewer to poke holes all over the surface.
- Slowly pour sweetened condensed milk and caramel sauce over the cake, letting it soak in.
- Allow cake to cool completely.
- Spread whipped topping evenly over cooled cake.
- Drizzle with additional caramel sauce, sprinkle with chopped pecans, and add extra whipped cream if desired.
- Refrigerate at least 2 hours before serving.
Notes
For best texture, serve chilled and consider pairing with vanilla ice cream or a spiced latte.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
Keywords: pumpkin cake, fall dessert, indulgent dessert, caramel cake