This ultimate fall dessert is filled with caramel sauce, topped with a fluffy cream cheese frosting and drizzled with even more caramel sauce. Family and friends can enjoy every morsel of this moist, autumn-themed cake.

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Pumpkin Caramel Spice Cake


  • Nonstick cooking spray

  • 1          box spice cake mix

  • 1          can (15 ounces) pumpkin

  • 1          cup water

  • 1/2       cup canola oil

  • 3          eggs

  • 1 1/2    cups caramel sauce, divided

  • 1          package (8 ounces) cream cheese

  • 2          tablespoons milk

  • 1          cup powdered sugar

  • 1          carton whipped topping


  • 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.

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