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Caramel Pumpkin Cake

Here's how you make Caramel Pumpkin Cake
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  • Servings: 15
  • Prep: 25m
  • Cook: 35-40m
    • The following recipe serves 15 people.

Ingredients

The ingredients are:
  • 1/2 cup butter (or margarine)
  • 1/4 cup whipping cream
  • 1 cup brown sugar, packed
  • 1 1/2 cups pecans, coarsely chopped (divided, 3/4 cup for each pan)
  • 1 box (18 1/4 ounce) yellow cake mix
  • 1 cup pumpkin (canned not pumpkin pie mix)
  • 1/2 cup water
  • 1/3 cup oil (vegetable oil)
  • 4 large eggs
  • 1 1/2 teaspoons pumpkin pie spice
  • Cream cheese frosting (enough for the top of the cake and the middle of the layers)
  • Caramel topping
  • Additional coarsely chopped pecans, if desired
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Heat oven to 325°F.

  • Step 2: In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar. Cook over low heat, stirring occasionally, just until butter is melted; divide the mixture into two well-greased 8 or 9-inch round cake pans; sprinkle 3/4 cup pecans into each pan.

  • Step 3: In large bowl, beat cake mix with pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture in each pan.

  • Step 4: Bake 35-40 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

  • Step 5: Stir remaining 1/2 teaspoon pumpkin pie spice into the prepared cream cheese frosting.

  • Step 6: To assemble cake, place 1 layer, praline side up, on serving plate. Spread with half of the frosting. Top with second layer, praline side up; spread remaining frosting to edge of layer.

  • Step 7: Drizzle with caramel topping and additional pecans.

  • Step 8: Store loosely covered in refrigerator.

Tips & Variations

Don't forget the following tips and variations.
  • Two 8 or 9-inch round cake pans

We hope you enjoy this recipe!

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