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
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Nonstick cooking spray
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1 box spice cake mix
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1 can (15 ounces) pumpkin
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1 cup water
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1/2 cup canola oil
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3 eggs
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1 1/2 cups caramel sauce, divided
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1 package (8 ounces) cream cheese
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2 tablespoons milk
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1 cup powdered sugar
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1 carton whipped topping
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Heat oven to 350 F. Lightly spray 9-by-13-inch baking pan with nonstick cooking spray.
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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.
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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.
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In bowl, mix cream cheese and milk. Gradually add powdered sugar while mixing. Mix until smooth. Fold whipped topping into mixture.
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Spread frosting over cake, pressing frosting into holes of cake. Smooth out frosting.
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Drizzle remaining caramel sauce over frosting.
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